We support you, just not your browser.
Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.
Save and Share
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

Bacon and Potato Breakfast Pizza

(70)
  3 reviews
  • 15 min prep time
  • 40 min total time
  • 8 ingredients
  • 8 servings
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

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

Bake-Off® Contest 41, 2004
Richard McHargue
Richmond, Kentucky

Ingredients

1
can (8 oz) Pillsbury™ refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury™ refrigerated Crescent 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

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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
300
Calories from Fat
170
% Daily Value
Total Fat
19g
29%
Saturated Fat
8g
42%
Trans Fat
2g
2%
Cholesterol
135mg
45%
Sodium
550mg
23%
Total Carbohydrate
19g
6%
Dietary Fiber
0g
0%
Sugars
3g
3%
Protein
13g
13%
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
0%
0%
Calcium
15%
15%
Iron
8%
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 Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

© 2015 ®/TM General Mills All Rights Reserved