I stole this recipe for Bacon & Potato Breakfast Pizza from pillsbury.com years ago and I have made it too many times to count. Crescent roll dough is the base of this breakfast pizza. Cooked bacon, a box of seasoned frozen potatoes, eggs and cheese make up the rest of the pizza. An easy to make, yummy breakfast! You can even serve this breakfast pizza for dinner if you want.
Bake 8 slices bacon on a foil lined baking sheet in a 350 degree oven for 10 minutes.
Cut bacon into 1 inch pieces and set aside.
Cut slit in potato pouch from 9 oz box frozen roasted potatoes with garlic and herbs, microwave 2-3 minutes. Remove, cut into smaller pieces.
Spray 13×9 inch pan. Unroll 8 oz can crescent dinner rolls pressing into bottom. Press to seal edges together.
Bake crust at 350 F for 5 minutes. Meanwhile, in a bowl beat 4 eggs, then add ⅓ cup milk, bacon, 1 cup of shredded cheddar cheese, the cut up potatoes, 1 tsp salt and 1 tsp pepper.
Mix bowl ingredients together and pour egg mixture evenly over baked crust.
Sprinkle ½ cup shredded cheddar cheese over top and sprinkle with 2 tbsp chopped fresh parsley.
Bake 25 minutes or until the eggs are set.
Cut the cooked breakfast pizza into squares and serve warm.
Bacon & Potato Breakfast Pizza
Crescent roll dough is the base of this flavorful breakfast pizza. Cooked bacon, a box of seasoned frozen potatoes, eggs and cheese make up the rest of the pizza. An easy to make, yummy breakfast!
Ingredients
- 8 oz can crescent dinner rolls
- 9 oz box frozen roasted potatoes with garlic and herbs
- 4 eggs
- ⅓ cup milk
- 8 slices bacon cooked and cut in 1 inch pieces
- 1 ½ cups shredded cheddar cheese
- Salt & pepper
- 2 tbsp chopped fresh parsley
Instructions
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Preheat oven to 350 F. Spray 13x9 inch pan. Unroll rolls pressing into bottom and ½ inch up side. Press to seal.
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Bake 350 F for 5 minutes.
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Cut slit in potato pouch, microwave 2-3 minutes. Remove, cut into smaller pieces.
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In a bowl beat eggs, add milk, bacon, 1 cup of cheese, potatoes, salt and pepper.
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Spoon egg mixture over crust. Sprinkle ½ cup cheese over top and sprinkle with parsley.
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Bake 25 minutes or until eggs are set.
Recipe Notes
If you use 6 eggs instead of 4 eggs, it makes it more like a casserole. Don’t press the rolls up the sides of the pan; I leave the roll dough only on the bottom of the pan, pressing the seams together. This makes a casserole with just a bottom crust. You can use reduced fat crescent rolls and reduced fat cheese. Any cheese preference you like can be used, I have used mozzarella / Colby blend / Mexican cheese blends. Dried parsley easily substituted for fresh. I frequently make this the day before, assemble, cover and refrigerate. Then I bake 25 minutes in the oven the next morning. This casserole can be made this with less bacon (if like me you tend to have smaller portions of bacon in the freezer leftover from a different recipe and you want to use up the bacon) or even no bacon (as a vegetarian option). The seasoning in the potatoes, gives such a good flavor to the casserole, it still tastes good without the bacon.