1 (8-oz) can refrigerated crescent rolls
1½ lb bacon, cooked and chopped
1½ cups shredded cheddar cheese
1½ Tbsp dry Ranch Dressing mix
6 eggs
½ cup milk
½½ tsp pepper
Preheat oven to 350ºF.
Lightly spray a 9×13 pan with cooking spray. Unroll crescent rolls and press into the bottom of the 9×13 pan, pressing seams together to seal.
Sprinkle cooked bacon on top of crescent rolls. Top with shredded cheddar cheese.
Whisk eggs, milk and dry Ranch dressing mix until well blended. Pour over bacon mixture.
Bake 25-35 minutes or until center is set.
