Recipe: Kelly's Breakfast Casserole
Description: This casserole is great when having a large amount of people over, or just for a lazy Saturday morning.  I am going to post my original recipe, but I change it up all of the time!  I make this on holiday mornings.
Ingredients: [{"text": "1 (8 ounce) can refrigerated crescent dinner rolls"}, {"text": "1/2 lb bacon"}, {"text": "8 large eggs"}, {"text": "1/4 cup heavy cream"}, {"text": "1/2 teaspoon salt"}, {"text": "1/2 teaspoon black pepper"}, {"text": "1 cup cheddar cheese"}]
Instructions: Preheat oven to 350&deg;F
I use a 9x9 inch stoneware pan, but you can really use any type of square or rectangular pan.
Unroll crescent rolls, but do not separate! press it into the bottom of the pan, pressing the perforations together to make your crust.
Brown your breakfast meat and drain on paper towels. Sprinkle evenly over the crust.
Top with 1/2 of the cheese.
Scramble the eggs, cream, salt and pepper together and our over the crust.
Bake for about 30 minutes, or until the eggs set.
Sprinkle with the other half of the cheese. Let it sit for about 5 minutes when you take it out of the oven to set.
Variations:  Mexican style- use chorizo, green chilies, and pepper jack cheese. Parisian- use steamed asparagus, mushrooms, and parmesan cheese. Italian- use pancetta, sun-dried tomatoes, fresh basil, and parmesan cheese.
