This Easy Avocado Breakfast Casserole is a delicious and nutritious dish perfect for any meal! With cherry tomatoes, bacon, hash browns, and cheese.

This dish has been a hit with my family. The flavor is unique and creamy, and you can’t help but smile after enjoying this heavenly dish.

Easy Avocado Breakfast Casserole slices in a stack on a plate

The other night I was making dinner for our family and my friends 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!

As a busy mom of 5, I love nutritious breakfasts that I can have ready ahead of time so I don’t have to worry about it during the morning rush.

More breakfast recipe ideas

Ingredients for Avocado Breakfast Casserole?

  • Crescent rolls
  • Bacon
  • Hash browns
  • Avocado
  • Cherry Tomatoes
  • Cheddar cheese
  • Eggs
  • Milk
  • Salt & pepper

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Easy Avocado Breakfast Casserole

Prep: 10 minutes
Cook: 35 minutes
Total: 45 minutes
Servings: 10
Calories: 302 kcal
The dried tomatoes with creamy avocado work so well together to make this Easy Avocado Breakfast Casserole an essential part of your morning


  • 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


  • 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!


Recipe from Dine & Dish 


Calories: 302kcalCarbohydrates: 15gProtein: 10gFat: 22gSaturated Fat: 8gCholesterol: 108mgSodium: 435mgPotassium: 283mgFiber: 1gSugar: 3gVitamin A: 355IUVitamin C: 7.1mgCalcium: 108mgIron: 1.3mg
Tried this recipe?Let us know what you think!

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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