Breakfast Casserole

It’s graduation day! Our youngest brother, Tarik, is leaving high school behind to start his journey in college.

It’s a big day for us all. It always seems like the youngest takes forever to catch up to the rest of us who have already found our career paths, or are finishing up college in that first step towards adulthood and responsibility. So when the youngest of the pack is growing up and reaching a major benchmark, that’s a pretty big deal.

So, like all graduations, we’ve picked out our best outfits, careful not to clash with the royal blue cap and gown Tarik would be wearing. We charged up our phones and cameras and even made him a tacky sign to hold up as he made his way across the stage.

Since I had taken the day off to prep for this grand occasion, [read prep as try to sleep on past 7am, make a last minute sign and pick out an outfit], I woke up with a streak of energy … Cooking energy. I wanted to send off our baby with the breakfast of champions.

So at roughly 7:30am I made my coffee, and got to cooking. What I came up with was a savory croissant breakfast casserole.

Breakfast Casserole_2

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Croissant Breakfast Casserole

Ingredients

  • 4 Small Potatoes, chopped
  • 1/2 Roma Tomato, chopped
  • 1 Small Onion, chopped
  • 1 can Mushrooms
  • Turkey Bacon
  • 6 Eggs
  • 1/4 cup Milk
  • 1 can Reduced Fat Crescent Rolls
  • 1 cup chopped Baby Spinach
  • 1 cup Shredded Cheddar Cheese

Instructions

  1. Bake the crescent rolls as directed. After cooling, cut the rolls length wise, separating the bottoms from the top. Set aside
  2. Meanwhile, cook the turkey bacon and then chop coarsely
  3. In a large pan sauté the onion and potatoes until soft remove from the pan and set aside
  4. Place the bottoms of the crescent rolls in the bottom of the baking pan, bottom side up
  5. Whisk together the eggs and milk then pour over the rolls
  6. Add the potatoes, making sure to cover the whole pan
  7. Sprinkle the chopped bacon on top
  8. Sprinkle the shredded cheese and then the spinach
  9. Place the crescent tops on top of everything
  10. Bake for 30 minutes, until the eggs are set
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