Bacon 'N Eggs Crescent Sandwich

This is breakfast-meets-pot-pie, an old-school Pillsbury Bake-Off style casserole that uses refrigerated crescent roll dough as both the bottom crust and the top. In between: melty cheddar, crispy bacon, chopped onion, and a custard of beaten eggs and milk that sets up like a quiche.

The two-crust technique is what makes this work as a sliceable sandwich rather than a runny mess. The bottom rectangle of dough is pressed up the sides to form a shallow shell. The triangles on top become a flaky golden cap. The egg custard bakes in the middle into a savory souffle that holds the bacon and cheese in place.

Don’t seal the top triangles. The directions say so for a reason. The gaps let steam escape so the custard cooks through without making the top crust soggy from below.

Use pre-cooked, crisp bacon. Soft bacon won’t crisp up further in the bake and you’ll end up with chewy, flabby strips. Cook the bacon ahead and crumble it cold so it stays crisp in the casserole.

Pro Tips

• Drain the bacon thoroughly on paper towels before crumbling. Greasy bacon makes the bottom crust soggy.
• Use sharp cheddar, not mild. Mild cheddar disappears against the bacon and eggs.
• Test for doneness by inserting a knife in the center. The egg should be set, not jiggly. The crust should be deep golden brown.
• Let it rest 5 minutes before slicing so the custard sets fully and you get clean cuts.

Variations

• Add ½ cup of cooked, crumbled breakfast sausage along with or in place of the bacon.
• Use pepper jack cheese and add a chopped jalapeño for a Tex-Mex breakfast bake.
• Stir ½ cup of frozen hash browns into the bacon-egg mixture for a heartier dish.