- 1
- 40 mins
Ingredients
- 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
- 1 box (9 oz) Green Giant® frozen roasted potatoes with garlic & herbs
- 4 eggs
- 1/3 cup milk
- 8 slices precooked bacon, cut into 1-inch pieces
- 1 1/2 cups shredded Cheddar cheese (6 oz)
- Salt and pepper, if desired
- 2 tablespoons chopped fresh parsley
Preparation
Step 1
1
Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
2
If using crescent rolls: Unroll dough into pan; press in bottom and 1/2 inch up sides to form crust; press perforations to seal. If using dough sheet: Unroll dough into pan; press in bottom and 1/2 inch up sides to form crust.
3
Bake 5 minutes. Meanwhile, cut small slit in center of roasted potatoes pouch; microwave on High 2 to 3 minutes or until thawed. Remove potatoes from pouch; cut larger pieces in half.
4
In medium bowl, beat eggs. Stir in milk, bacon, 1 cup of the cheese, the thawed potatoes, salt and pepper.
5
Remove partially baked crust from oven. Spoon potato mixture evenly over crust. Sprinkle remaining 1/2 cup cheese and the parsley over top.
6
Return to oven; bake 20 to 25 minutes longer or until set and edges are golden brown. Cut into squares.