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The Kitchen Sink Breakfast Casserole

One of my favorite foodie finds is Janet’s Appalachian Kitchen on Facebook. She started her page to share her love of cooking and she has some of the best recipes! You can visit her Facebook page at She doesn’t have a website right now but when she gets one I will post a link to it here.

Kitchen casserole Collage

This is comfort food at it’s best!

“The Kitchen Sink” Breakfast Casserole

1/2 lb. bacon
1 small onion, chopped
1 small zucchini, grated
1/2 red bell pepper, diced
2 C. frozen, shredded, hash browns
1 C. chopped ham
7 eggs
1/4 C. heavy cream or milk
1 roll crescent rolls
1 C. swiss cheese, shredded
1 C. cheddar cheese, shredded
1/2 tsp. each salt and pepper

Chop bacon and cook in a skillet till crispy.

Drain grease and remove bacon to a bowl. Set aside.

Add 2 T. of the bacon grease back to the pan and add in the hash browns, cooking unitl they become a little crispy.

Add in the zucchini, onions and bell pepper. Cook until all veggies are tender then remove from heat.

Beat the eggs and cream in a medium bowl.

Gradually add in the veggie mixture, stirring to temper the eggs.

Add the bacon (leave a few pieces to garnish at the end), ham, Swiss cheese, 1/2 C. of cheddar cheese, salt and pepper.

In a casserole dish or cast iron skillet (as I used), grease generously with butter.

Take the crescent dough and place it in the bottom of the dish spreading with your fingers to get it to the edges and pushing it up on the side of the pan just a tad.

Pour the egg mixture over the dough and place in the oven at 350 degrees for 45 minutes or until set.

Remove and top with a little extra bacon pieces and remaining cheese.

Return to oven and melt the cheese, about 2-3 minutes.

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