California Avocado Breakfast Casserole

Recipe: California Avocado Breakfast Casserole

Ingredients

• an 8 ounce pack of Pillsbury Crescent Rolls
• about 10 slices cooked bacon, cut into bite sized pieces(I prefer Trader Joe's "Ends and Pieces" - so smokey and heavenly!)
• 1 cup shredded hash browns – thawed (or if you have a food processor just shred potatoes in it!)
• 1 Avocado, diced
• 1 cup cherry tomatoes, sliced in half
• 1 cup shredded cheddar cheese
• 5 eggs
• 1/4 cup milk(lactose free in my case)
•  salt and cracked black pepper, to taste

Instructions

1. Lightly spray with cooking spray a 9×13 glass cake pan. Press crescent rolls on bottom and up sides of pan to form the crust.
2. Layer bacon, hash browns, California avocado, and tomatoes on top of crescent roll dough.
3. 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.
4. Sprinkle cheddar cheese over the top. Bake in 350 degree oven for 30-35 minutes.
5. Remove from oven and sprinkle Kosher salt and cracked black pepper over to taste. Serve and enjoy!

This recipe is great because you could really add anything you wanted as long as you include the crescent roll crust and the egg+milk combo. Make it Italian and do Italian breakfast sausage, basil, and Parmesan! Go Greek with feta, artichokes, and maybe some olives! throw in some jalapenos, sals and cilantro and you've got a Mexican breakfast casserole! I mean, it's breakfast - enjoy yourself for cryin' out loud!