The Organized Life, Almond Danish and Buried Danish Breakfast Bake
This is a two for one recipe~ I categorized this under the Organized Life because you can not only do it ahead of time for easy breezy entertaining, you can double it and make a batch of danish and the casserole at the same time
Serve them together for a brunch buffet or freeze the extra danish for another day
You can make and enjoy the Almond Danish
Or you can combine the sweet rolls with bacon & eggs for a delightfully different breakfast casserole that can be assembled in just 15 minutes!
You start with good old crescent rolls…did you hear about the Crescent Roll Controversy? You can read all about it here, plus see a great crescent roll recipe round-up
Oh! and by the way, I’ve made a Pinterest board for easy reference for many Crescent Creations here
Spread the crescent roll dough triangles with a mixture of sugar, butter and almond paste
Roll up and bake
Or place them in a baking dish
Cover with a sauce of scrambled eggs, cheese and bacon
😋
The rolls bake while the eggs cook and you end up with a unique, sweet and savory, one dish breakfast, perfect for lazy weekends and brunches
Make ahead and refrigerate overnight, it bakes in only 25 minutes!
Almond Danish
Ingredients
- 1 can 8 rolls, refrigerated crescent roll dough
- 3 oz. almond paste
- 3 T butter softened
- 1/3 cup sugar
- sliced almonds for garnish
- 3 Tbsp powdered sugar
- milk or cream
- 1/2 tsp almond extract
Instructions
- Combine sugar, butter and almond paste to make a spread.
- Separate dough into triangles and spread with almond paste mixture.
- Place on a parchment lined baking sheet and bake at 350 for 12-15 minutes or until golden. Cool slightly and then garnish with an almond sugar glaze and sliced or chopped almonds
Almond Sugar Glaze
- Mix powdered sugar with enough milk or cream, and a touch of almond extract, to make a glaze to drizzle over the danish
Buried Almond Danish Breakfast Bake
Ingredients
- 8 unbaked almond danish
- 6-8 strips bacon cut into pieces
- 1 cup 4 oz. grated sharp cheddar cheese
- 5 eggs beaten
- 1/2 cup milk
- salt & pepper
Instructions
- Fry bacon in skillet over medium heat, stirring every few minutes. Bacon cut up into pieces cooks more quickly and evenly than strips. Bacon will cook in the time it takes you to prepare the rolls. Drain bacon pieces on paper towels
- Mix eggs with milk and beat. Season with salt and pepper. Add bacon and cheese
- Place rolls into greased baking dish. Pour egg mixture over all. Redistribute bacon pieces if necessary. Cover and refrigerate overnight. Bake at 375 degrees until cooked through and set, about 25 minutes.
- Serves 6-8. Reheat leftovers, 1 minute per serving, in the microwave.
Cut into rectangles around individual crescent rolls for serving
Garnish with sliced almonds if desired
Enjoy!
Sardina fish plates are from Anthropologie and still available here
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Make-ahead and sweet and savory makes your breakfast casserole winner in my book Jenna!
Jenna, I love crescent rolls, will be trying! Happy Thursday, Pam
What a great idea, and bacon taste good, I don’t care what it is in.
Yes please. 🙂
You cook so many wonderful things Jenna. Your blog is a great resource for us.
Happy TOHOT.
Wow…this sounds delicious!
Thanks for joining Cooking and Crafting with J & J!