Country Breakfast Pot Pie

By EricS52

Enjoy this cheesy pot pie made using Pillsbury® Big & Buttery refrigerated crescent dinner rolls, eggs and ham – a breakfast ready in less than an hour.

Ingredients

• Ingredients
• 3 3
• tablespoons vegetable oil
• 1 1
• bag (20 oz) refrigerated shredded hash browns
• 1 1
• cup shredded Swiss cheese (4 oz)
• 8 8
• eggs
• 1 1
• tablespoon chopped fresh chives
• 1/2 1/2
• teaspoon salt
• 1/4 1/4
• teaspoon freshly ground pepper
• 1 1/2 1 1/2
• cups cubed cooked ham (8 oz)
• 1 1
• package (3 oz) cream cheese, cut into small cubes
• 1 1
• can (12 oz) Pillsbury® Grands ®! Big & Buttery crescent dinner rolls

Details

Preparation time 25mins
Cooking time 50mins
Adapted from pillsbury.com

Preparation

Step 1

Steps

1 Heat oven to 375°F. Spray 11x7-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 bottom.
2 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.
3 In 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.
4 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.
5 Bake 20 to 25 minutes or until crust is golden brown.

Feel free to substitute another favorite shredded cheese for the Swiss in this recipe.


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