Chicken Mini Breakfast Casserole
A savory, easy-to-assemble breakfast casserole made with crescent rolls, popcorn chicken, eggs, cheese, and a drizzle of warm honey.
Equipment
- 9x13 inch Baking Dish
- Pizza Cutter
- Cutting Board
- small cookie scoop
- Rotary Cheese Grater
- Mixing Bowls
- Hand Mixer
Ingredients
- 1 (8-count) tube refrigerated crescent rolls
- 1 (4-count) tube refrigerated crescent rolls
- 36 pieces frozen popcorn chicken do not thaw
- 5 eggs
- 1.5 cups milk
- 2 cups shredded cheddar cheese
- salt and pepper to taste
- 1/4 cup honey warmed for brushing
Instructions
- Preheat the oven to 375°F (190°C) and lightly spray a 9×13-inch baking dish with cooking spray.
- Unroll both tubes of crescent roll dough and separate into 12 triangles total from the 8-count tube and 4 triangles from the 4-count tube; using a pizza cutter or knife, cut each triangle lengthwise into 3 narrow triangles.
- Place one piece of frozen popcorn chicken on the wide end of each narrow triangle, roll up tightly, and arrange the rolls seam-side down in the prepared baking dish.
- Sprinkle the shredded cheddar cheese evenly over the arranged chicken minis.
- In a mixing bowl, whisk together the eggs, milk, and salt and pepper until combined, then pour the egg mixture evenly over the rolls and cheese.
- Bake for 30 to 40 minutes, until the egg mixture is set and the tops of the rolls are golden.
- Remove the casserole from the oven and immediately brush the top with warmed honey, then let sit a few minutes before serving.
Notes
- I used frozen popcorn chicken and did not thaw it before assembling.
- Any shredded cheese can be substituted for cheddar.
- You can assemble the casserole ahead and refrigerate overnight.
- The casserole can be frozen after baking and reheated later.