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5 from 1 vote

summer vegetable crescent roll breakfast casserole

Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Servings: 8 servings

Ingredients

  • 1 8 oz can crescent rolls
  • 2 tablespoon olive oil
  • 1 white onion diced
  • ½ cup zucchini diced
  • ½ cup corn I used fresh corn cut off the cob
  • 1 roma tomato diced
  • 1 cup shredded Cheddar cheese
  • 6 eggs
  • ¼ cup milk
  • ½ teaspoon salt
  • 2 tablespoon fresh basil

Instructions

  • Preheat oven to 400 degrees F.
  • Spray 9x13" baking dish with cooking spray.
  • Unroll the crescent rolls and spread them out in the bottom of the pan, pressing the seams together to make one large sheet of dough. Set aside.
  • In a large skillet, heat olive oil over medium heat.
  • Add onion and cook until starting to soften, about 4-5 minutes.
  • Add zucchini and corn and cook another 4-5 minutes.
  • Add tomato, stir to combine, and remove from heat. If there is any extra liquid, try to discard it by dabbing with a paper towel.
  • Pour veggies over crescent roll.
  • Top veggies with cheese.
  • In medium bowl, whisk together eggs, milk, salt, and basil.
  • Pour over veggies and cheese.
  • Bake in preheated oven for 30-35 minutes, checking the last 10 minutes to make sure crescent rolls crust isn't getting too brown. If it is, cover with aluminum foil for the last 5-10 minutes.
  • Let sit for 10 minutes, then cut into squares and enjoy!