Breakfast Casserole

adapted from Pioneer Woman's Tasty Kitchen

2 tubes refrigerated crescent roll dough
2 cups crumbled bacon
2 cups shredded cheddar cheese
6 whole large eggs
1 cup milk
salt and pepper to taste

Grease a 9x13-inch glass casserole dish.

Lay out the two containers of crescent roll dough in bottom of dish. (Just pat it all out.)

Spread crumbled bacon over top of dough, followed by cheese.

Beat eggs and milk in a bowl, then add salt and pepper. Pour mixture over top of cheese.

Cover casserole dish with foil and refrigerate overnight.

Bake at 350F for 45-60 minutes or until eggs are set.