Country Breakfast Pot Pie

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.

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  • prep time 25 min
  • total time 50 min
  • ingredients 10
  • servings 6
 

Ingredients

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

SAVE ON THIS RECIPE!

LOCATION

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.
  • 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.

EXPERT TIPS

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Expert Tips

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

Have a “Breakfast for Dinner” night. This hearty pot pie, with no last-minute hands-on cooking required, will be perfect.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
650
(
Calories from Fat
330),
% Daily Value
Total Fat
36g
36%
(Saturated Fat
14g,
14%
Trans Fat
0g
0%
),
Cholesterol
335mg
335%;
Sodium
1320mg
1320%;
Total Carbohydrate
54g
54%
(Dietary Fiber
3g
3%
  Sugars
8g
8%
),
Protein
26g
26%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
8%;
Calcium
20%;
Iron
15%;
Exchanges:
3 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;
Carbohydrate Choices:
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.