Easter Breakfast Bake

Ingredients

tablespoons of unsalted butter, divided

1 (8oz)

can of Pillsbury Grands! Crescent Rolls

slices of dry cured bacon, thinly sliced

cups leek, halved and thinly sliced

garlic cloves, minced

large eggs

cup heavy whipping cream

tablespoon thyme leaves

cup parsley leaves, finely chopped

cup gruyere cheese, grated

teaspoon kosher salt

teaspoon ground black pepper

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1

Preheat the oven to 350F. Grease a 9 x 13-inch baking dish with 1 tablespoon of butter.
2

Slice the log of crescent rolls into 12 rounds and place in an even layer in the baking dish.
3

In a pan, fry the bacon bits until golden, about 4 minutes. Add the remaining butter, leek and garlic until softened, about 5 minutes.
4

In a large bowl, whisk the eggs, cream, thyme, parsley, cheese, salt and pepper. Add the leek and bacon mixture and mix well. Pour over the crescent rolls and bake for 35-40 minutes until puffed and golden.