Bacon and Potato Breakfast Pizza

(70)
  3 reviews
  • 15 min prep time
  • 40 min total time
  • 8 ingredients
  • 8 servings

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

Directions

  1. 1 Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
  2. 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. 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. 4 In medium bowl, beat eggs. Stir in milk, bacon, 1 cup of the cheese, the thawed potatoes, salt and pepper.
  5. 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. 6 Return to oven; bake 20 to 25 minutes longer or until set and edges are golden brown. Cut into squares.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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