We’ve updated our Privacy Policy. Please note we also have new Legal Terms which require all disputes related to the purchase or use of any General Mills product or service to be resolved through binding arbitration. For more information on these changes, please click here.

IMPORTANT:  We have a new Privacy Policy and Legal TermsLearn more.

Bake-Off® Contest 41, 2004
Richmond, Kentucky

Bacon and Potato Breakfast Pizza

Breakfast favorites--bacon, potatoes and cheese--top this easy pizza.

(70)
(3)
Save and Share
  • prep time 15 min
  • total time 40 min
  • ingredients 8
  • servings 8
 

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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
300
(
Calories from Fat
170),
% Daily Value
Total Fat
19g
19%
(Saturated Fat
8g,
8%
Trans Fat
2g
2%
),
Cholesterol
135mg
135%;
Sodium
550mg
550%;
Total Carbohydrate
19g
19%
(Dietary Fiber
0g
0%
  Sugars
3g
3%
),
Protein
13g
13%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
0%;
Calcium
15%;
Iron
8%;
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 1/2 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.