Chicken Mini Breakfast Casserole
This Chicken Mini Breakfast Casserole is a must-try! Flaky crescent rolls topped with popcorn chicken and cheesy eggs make for a delightful breakfast.
Servings: 6 servings
Ingredients
For the Casserole:
- 1 tube refrigerated crescent rolls (8-count) the base of your casserole
- 1 tube refrigerated crescent rolls (4-count) for extra flakiness
- 36 pieces frozen popcorn chicken a quick and tasty protein addition
- 5 large eggs to create a fluffy filling
- 1 cup milk for creaminess
- 2 cups shredded cheddar cheese because cheese makes everything better!
- to taste salt and pepper
- ½ cup honey warmed for drizzling on top
Instructions
Directions:
- Step 1: Preheat the oven to 350°F (175°C).
- Step 2: Prepare the crescent rolls by unrolling the first tube into a greased baking dish, pressing seams together. Cut the second tube into small pieces to fill gaps.
- Step 3: Cook the popcorn chicken according to package instructions until crispy and golden, about 15-20 minutes. Set aside to cool.
- Step 4: In a mixing bowl, whisk together the eggs and milk. Season with salt and pepper to taste.
- Step 5: Assemble the casserole by distributing the popcorn chicken over the crescent roll base. Pour the egg mixture over the top, then sprinkle with cheddar cheese.
- Step 6: Bake in the preheated oven for 25-30 minutes until cheese is bubbly and edges are golden brown.
- Step 7: Let cool slightly, then drizzle warm honey over the top before serving.
Equipment
- Baking Dish
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Spatula
Notes
- Store leftovers in an airtight container for up to 3 days.
- For meal prep, prepare the casserole up to the baking step and refrigerate overnight.
- Feel free to customize with vegetables like spinach or bell peppers.