Country Breakfast Pot Pie
Country Breakfast Pot Pie
Enjoy this cheesy Country Breakfast Pot Pie made using refrigerated crescent dinner rolls, eggs and ham – a breakfast ready in less than an hour.
INGREDIENTS
- 3 tablespoons vegetable oil
- 1 bag (20 oz) refrigerated shredded hash browns
- 1 cup shredded Swiss cheese (4 oz) (or shredded cheese of your choice)
- 8 eggs
- 1 tablespoon chopped fresh chives
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1 1/2 cups cubed cooked ham (8 oz)
- 1 package (3 oz) cream cheese, cut into small cubes
- 1 can (12 oz) Pillsbury® Grands ®! Big & Buttery crescent dinner rolls
INSTRUCTIONS
- Heat oven to 375°F. Spray 11×7-inch (2-quart) glass baking dish with cooking spray. In 12-inch nonstick skillet, heat 2 tablespoons of the oil over medium-high heat. Spread potatoes in skillet; cook until golden brown on the bottom.
- Drizzle potatoes with 1 tablespoon oil. Cut into quarters; turn sections over. Cook until golden brown. Remove hash browns from skillet; arrange in bottom and around side of casserole. Sprinkle Swiss cheese over potatoes.
- In a bowl, beat eggs. Stir in chives, salt, pepper, and ham. Pour into same skillet. Cook and stir over medium heat until partially cooked. Stir in cream cheese; cook and stir until eggs are cooked but moist. Spread over Swiss cheese.
- Separate dough into triangles. Starting at short side of each triangle, roll up halfway. Arrange over hot egg mixture with tips toward center; do not overlap.
- Bake 20 to 25 minutes or until the crust is golden brown.
