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.