Easter Brunch Bake

Prep Time: 10 min
Total Time: 60 min
Servings: 6


  • 2 tablespoons of unsalted butter, divided
  • 1 can (8 count) Pillsbury™ refrigerated Original Crescents
  • 4 slices of dry cured bacon, thinly sliced
  • 2 cups leek, halved and thinly sliced
  • 2 garlic cloves, minced
  • 6 large eggs
  • 1/2 cup heavy whipping cream
  • 1 tablespoon thyme leaves
  • 1/4 cup parsley leaves, finely chopped
  • 1 cup gruyere cheese, grated
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper


  1. Preheat the oven to 350F. Grease a 9 x 13-inch baking dish with 1 tablespoon of butter.
  2. Slice the log of crescent rolls into 12 rounds and place in an even layer in the baking dish.
  3. In a pan, fry the bacon bits until golden, about 4 minutes. Add the remaining butter, leek and garlic until softened, about 5 minutes.
  4. In a large bowl, whisk the eggs, cream, thyme, parsley, cheese, salt and pepper. Add the leek and bacon mixture and mix well. Pour over the crescent rolls and bake for 35-40 minutes until puffed and golden.