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Derrick Doesn't Cook

Derrick Doesn’t Cook: Bacon, Egg, Cheese, & Crescent Roll Breakfast Casserole

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It’s a fusion of breakfast, dinner and of course, some laughs.

For this week’s Derrick Doesn’t Cook, he’s trying his hand at some “brinner.” His wife Shannon is teaching him how to make a bacon, egg, cheese and crescent roll breakfast casserole.

Derrick’s in for a surprise– watch the video above to see what it is!

The Larr’s Bacon, Egg, Cheese, & Crescent Roll Breakfast Casserole


  • 2 cans 8 ounces each Pillsbury™ Refrigerated Original Crescent Rolls
  • 1 ½cups cooked diced bacon
  • 1cup shredded cheddar cheese
  • 6 eggs
  • 2 cups whole milk
  • Salt and pepper to taste (optional)
  • Optional garnish: fresh chives sliced green onions, or fresh parsley


  1. Preheat oven to 375F/190C. Spray a 13-inch x 9-inch baking dish with cooking spray and set aside.
  2. Unroll crescent dough and spread in the bottom of the prepared dish. It’s fine if the dough overlaps slightly. Gently press together the perforations to seal the dough.
  3. Place diced bacon on top of crescent rolls. Sprinkle with cheddar cheese.
  4. In a medium bowl, whisk together eggs and milk. Add salt and pepper, to taste (if desired).
  5. Pour egg mixture over bacon and cheese.
  6. Bake, uncovered, for 35 – 40 minutes, or until eggs are set. Check on the casserole after about 20-25 minutes. If the crust is looking golden brown, cover the casserole lightly with foil and continue baking until the eggs are set. This will prevent the crust from becoming too dark.
  7. Allow the casserole to rest for about 10 minutes before slicing and serving.
  8. Garnish with chives, green onions, or parsley.