My family has started having brunches a lot the last few years, which means I have to do the majority of cooking since everyone loves this dish! They also love my cinnamon rolls, but I’ll get to those some other day.
I can’t even pick a favorite part of this breakfast bake, there are just too many great things about it like; the flaky crescent crust, the garlic and rosemary seasoned potatoes, maybe the ooey gooey cheese, the chunks of bacon, or just how easy it is to put together.
I’m pretty sure I could eat this for breakfast every day and not get sick of it!
| Savory Brunch Bake | Print |
Ingredients
- 8oz can of refrigerated crescent rolls
- 1 bag of Alexia brand Oven Fries with Rosemary & Garlic (in the freezer section)
- 4 eggs
- ½ pound of bacon
- 1 ½ cups cheddar jack cheese
- salt and pepper
- parsley
Instructions
- Cook bacon, cut into bite sized chunks and set aside.
- Preheat oven to 350*
- Spray 9X13 inch pan with cooking spray.
- Unroll dough into the pan, press in bottom and up sides sealing perforations. Bake for 5 minutes.
- Cut a small slit in the bag of potatoes, microwave on high for 2 minutes or until thawed. Cut each wedge into about 4-5 chunks.
- In a bowl, beat eggs. Stir in bacon, 1 cup of cheese, potatoes, salt, and pepper.
- Spoon the mixture over the crust, sprinkle the remaining cheese and parsley on top.
- Bake 20-25 minutes until set and edges are brown.
Written by, Brittany, the geek behind the blog. I share lots of recipes, my thoughts on the latest tech gadgets, my favorite geeky games, and snippets of life as a Work-at-home mom.