This Weight Watchers Crescent Casserole with spinach, eggs, and cheese is incredibly tasty, and each serving has only 4 WW points. It’s a great way to start your day since it is filled with protein and leafy greens. It almost tastes like an egg and cheese sandwich on a crescent roll but with some spinach mixed in.
When making it, I personally used cheddar cheese, but you can use any type of cheese that you would prefer. The other great thing about this dish is that prep time is only about 10 minutes, and the baking time is not long either. It took my casserole about 35 minutes to bake, and it came out nice and golden brown on top. The crescent rolls inside puffed up, and the spinach gave it a nice pop of color.
This dish definitely works best for breakfast or brunch, but it would be amazing for breakfast or dinner, too, in my opinion. If you have a larger crowd to serve, you can always assemble two pans and serve it buffet-style with yummy side dishes. Check out my side dish recipe collection for some ideas!
Why You Should Try This Recipe
- It’s super easy to make! You only need one bowl to make this delicious recipe! It comes together in no time.
- It requires basic ingredients. With a simple ingredient list, it doesn’t take long at all to measure everything for the recipe. Every ingredient is very accessible, too.
- You can serve it in various ways. To keep it vegetarian-friendly, serve it with a parfait, or, for meat lovers, enjoy it with your favorite breakfast meat.
Recipe Overview
- Serving Size: 121g
- Number of Servings: 8
- Time to Cook: 35 minutes
- WW Points Per Recipe: 4 WW points per serving (Click here to view the recipe in the WW app. WW login is required)
Ingredients in Spinach Crescent Breakfast Casserole
- 1 can reduced fat crescent rolls (8 rolls)
- 8 Eggs
- ¾ cup Fat-free milk
- 1 cup fat-free cheddar cheese, shredded
- 1 ½ packed cups Fresh spinach, rinsed and patted dry
- ½ tsp Italian seasoning
- ¼ tsp Onion powder
- ¼ tsp Garlic powder
- ¼ tsp Kosher salt, plus more to taste
- ¼ tsp Black pepper, plus more to taste
Instructions for making Spinach Crescent Breakfast Casserole
- Preheat oven to 375°F.
- Remove the Crescent roll dough from the can, separate at the seams, and roll each portion into a Crescent. Line the Crescent rolls in a greased 8×11 baking dish.
3. In a medium mixing bowl, beat the eggs, seasonings, and milk until smooth. Then, fold in the cheddar and spinach. Mix until everything is evenly distributed.
4. Pour the egg mixture over the Crescent rolls and shake the baking dish slightly so that the egg custard is in a flat, even layer. If any spinach pieces are sticking out a lot, try to submerge them under the egg to prevent them from burning.
5. Bake in the oven for 30 to 40 minutes, until golden brown and set. The center should not be liquidy.
Variations and Substitutions
- Breakfast Crescent Bake with Meat: You can add some cooked meat to the casserole if you want, such as crumbled bacon or sausage. I suggest sprinkling it in the pan after the crescent dough before you add the custard mixture.
- Add More Veggies: Feel free to add chopped onions, bell peppers, garlic, mushrooms, or other vegetables for added nutrition and flavor!
- Cheese Type: You can also use fat-free or reduced-fat mozzarella or another type of cheese if you wish. Or, you can mix two different types together.
- Milk Type: Any type of milk will work in this, even dairy-free versions.
Tips and Tricks for Making Spinach and Cheese Crescent Casserole
- Be careful not to under or over-bake the casserole. You need to make sure the eggs are set and thoroughly baked through, but at the same time, you don’t want to overbake them and make them rubbery.
- How to store this crescent roll casserole: Store any leftovers in an airtight container or in the dish you used for baking, ensuring it is tightly covered. Enjoy any leftovers for up to 4 days.
- Allow the casserole to rest for about 10 minutes before slicing into it so it can fully set.
- You can also add some extra cheese on top at the end of cooking if you would like it extra cheesy.
- For the best results possible, place the casserole on the middle shelf in the oven. Cover it with foil if it begins to brown during baking.
Related Recipes
Broccoli Cheese Breakfast Egg Bake
Spinach and Cheese Crescent Casserole
Ingredients
- 1 can (8 rolls) reduced-fat crescent rolls, or regular crescent rolls for more points
- 8 Eggs
- ¾ cup Fat-free milk
- 1 cup fat-free cheddar cheese, shredded
- 1 ½ cups packed cups Fresh spinach, rinsed and patted dry
- ½ tsp Italian seasoning
- ¼ tsp Onion powder
- ¼ tsp Garlic powder
- ¼ tsp Kosher salt, plus more to taste
- ¼ tsp Black pepper, plus more to taste
Instructions
- Preheat oven to 375°F.
- Remove the Crescent roll dough from the can, separate at the seams, and roll each portion into a Crescent. Line the Crescent rolls in a greased 8×11 baking dish.
- In a medium mixing bowl, beat the eggs, seasonings, and milk until smooth. Then, fold in the cheddar and spinach. Mix until everything is evenly distributed.
- Pour the egg mixture over the Crescent rolls and shake the baking dish slightly so that the egg custard is in a flat, even layer. If any spinach pieces are sticking out a lot, try to submerge them under the egg to prevent them from burning.
- Bake in the oven for 30 to 40 minutes, until golden brown and set. The center should not be liquidy.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
