This Easy Avocado Breakfast Casserole is a delicious and nutritious dish that’s perfect for any meal! With cherry tomatoes, bacon, hash browns, and cheese.
This dish has been a hit with my family. The flavor is amazing and creamy, and you can’t help but smile after enjoying this heavenly dish.
As a busy mom of 5, I love yet nutritious breakfasts like this that I can have ready ahead of time so I don’t have to worry about it during the morning rush. Here a few of my favorites: Simple Egg White Breakfast Casserole, Easy Breakfast Casserole, and Overnight Coconut Cinnamon Pecan French Toast Casserole.
The other night I was making dinner for our family and my friend’s as well. I needed something quick and easy, as tonight’s schedule was a little more than full & the hubby was out of town. I also needed a recipe that was stress-free (wait, do those exist?). Well, let me say… this met all the “requirements”. Breakfast for dinner? Why not!
Enjoy! XOXO San
How do you make Easy Avocado Breakfast Casserole?
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Lightly spray with cooking spray a 9×13 glass pan. Press crescent rolls on the bottom and up sides of the pan.
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Layer bacon, hash browns, California avocado, and tomatoes on top of crescent roll dough.
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In a separate bowl, beat the eggs and milk together. Pour egg and milk mixture over the top of other ingredients in the 9×13 pan.
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Sprinkle cheddar cheese over the top. Bake in a 350-degree oven for 30-35 minutes.
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Remove from oven and sprinkle kosher salt and cracked black pepper over to taste. Serve and enjoy!
My favorite kitchen tools used to make Easy Avocado Breakfast Casserole:
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MIXING BOWLS: I love having a variety of sizes of mixing bowls. From small to large, I find that having at least 3 bowls of different sizes have been essential in my kitchen. I prefer Pyrex because of the durability.
9×13 GLASS COOKING PAN: I use glass for this recipe, you could use metal as well. I would recommend glass for this.
Don’t forget to pin this to your favorite Pinterest board to save for later!
Easy Avocado Breakfast Casserole
Ingredients
- 8 ounce Pillsbury crescent rolls
- 10 slices cooked bacon cut into bite-sized pieces
- 1 cup shredded hash browns thawed (I didn’t have frozen hash browns so I used some red potatoes and just put them through the food processor)
- 1 avocado diced
- 1 cup cherry tomatoes cut in half
- 1 cup shredded cheddar cheese
- 5 eggs
- 1/4 cup milk
- kosher salt to taste
- black pepper to taste
Instructions
- Lightly spray with cooking spray a 9×13 glass pan. Press crescent rolls on the bottom and up sides of the pan.
- Layer bacon, hash browns, California avocado, and tomatoes on top of crescent roll dough.
- In a separate bowl, beat the eggs and milk together. Pour egg and milk mixture over the top of other ingredients in the 9×13 pan.
- Sprinkle cheddar cheese over the top. Bake in a 350-degree oven for 30-35 minutes.
- Remove from oven and sprinkle kosher salt and cracked black pepper over to taste. Serve and enjoy!
Notes
Nutrition
My review: I personally thought it could use a little something more. I added sea salt and fresh ground pepper, this helped. I think next time I will top with fresh salsa or add sautéed mushrooms or spinach. Overall it was nice, clean and light. Will use again.
Kid’s reviews: Well, Aiden (10 years) loved it. Thought it could use a little more bacon. As for the others, I had one crying about the avocados, another picking out the tomatoes – but once it came down to it they all ate it, every last bite and it wasn’t too much of a fight. So I would count this as a success.
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