Cheesy Sheet Pan Breakfast With Bacon and Gravy (Print version)
A hearty sheet pan breakfast with crisp crescent crust, creamy country gravy, soft eggs, bacon, and two cheeses.
# Ingredients:
For the crust and bacon
01 -
2 cans (8 oz each / 226 g each) refrigerated crescent dough sheets or crescent rolls
02 -
10 slices thick-cut bacon
03 -
Cooking spray or 1 teaspoon neutral oil, for the pan
For the bacon gravy
04 -
3 tablespoons reserved bacon drippings, or use butter as needed
05 -
1 tablespoon unsalted butter
06 -
3 tablespoons all-purpose flour
07 -
2 cups (480 ml) whole milk
08 -
1/2 teaspoon freshly ground black pepper
09 -
1/4 teaspoon garlic powder
10 -
1/4 teaspoon fine salt, plus more to taste
For the eggs and topping
11 -
8 large eggs
12 -
2 tablespoons whole milk
13 -
1 tablespoon unsalted butter
14 -
1/4 teaspoon fine salt
15 -
1/4 teaspoon black pepper
16 -
2 cups (225 g) shredded sharp cheddar cheese
17 -
1 cup (110 g) shredded low-moisture mozzarella cheese
18 -
2 tablespoons chopped fresh chives, optional
# Instructions:
01 -
Heat the oven to 400°F. Arrange bacon on a parchment-lined rimmed sheet pan and bake for 18-22 minutes, until crisp. Transfer to paper towels, chop, and reserve 3 tablespoons drippings.
02 -
Reduce the oven to 375°F. Grease a clean half sheet pan, press in the crescent dough, and pinch seams closed. Prick with a fork and bake for 10-12 minutes, until lightly golden.
03 -
In a skillet over medium heat, melt the bacon drippings with 1 tablespoon butter. Whisk in flour and cook for 1 minute. Slowly whisk in milk, then add pepper, garlic powder, and salt. Cook 3-5 minutes, until thick enough to coat a spoon.
04 -
Whisk eggs with 2 tablespoons milk, salt, and pepper. Melt 1 tablespoon butter in a nonstick skillet over medium-low heat. Cook gently, stirring, until just set and still glossy.
05 -
Spread the warm gravy over the prebaked crust. Scatter the soft eggs evenly on top, then add cheddar, mozzarella, and chopped bacon.
06 -
Bake for 8-10 minutes, until the cheese is melted and the edges are browned. Rest for 5 minutes, sprinkle with chives if using, and slice into 8 servings.
# Good to know:
01 -
Best served hot after a 5-minute rest.
02 -
Use a rimmed half sheet pan for the best crust-to-topping ratio.
03 -
Nutrition is an estimate per serving.