Easy Avocado Breakfast Casserole

The dried tomatoes with creamy avocado work so well together to make this Easy Avocado Breakfast Casserole an essential part of your morning

Prep Time 10

Cook Time 35

Total Time 45

Servings

Calories 302kcal

Author Sandra

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