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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Servings 6

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( 63 ) Ratings

63 Ratings

5 Stars 21%

4 Stars

3 Stars 12%

2 Stars 28%

1 Stars

Member Reviews ( 23 )

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ingredients 10
Prep Time 25 min
Total Time 50 min

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

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Directions

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.

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.

Review & Comments

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Shovelhead

report Posted Feb. 26, 2013 2:58 PM

I made this as written changing the swiss cheese to cheddar (family preference). They loved it and asked that we put it in the dinner rotation. My only problem is flipping the hashbrowns : ) guess with practice that will get better.

KimmieB5466

report Posted Feb. 4, 2013 5:16 PM

I used shredded cheddar on top of the hashbrowns. I used hot sausage and bacon for the meat. I added goat cheese into the scrambled eggs. I did not add the chives, but used a little dried basil instead. This was delicious! Just as good the second day too.

skittermom

report Posted Jan. 23, 2013 12:43 PM

I love all the new ideas we're seeing for crescent rolls! This one looks delicious and beautiful - I'll be trying this one soon.

mjvee

report Posted Jan. 23, 2013 8:02 AM

This recipe looks very good. I am wondering is it dry at all?

preciousgirl

report Posted Jan. 22, 2013 10:47 PM

Thanks, great recipe. Love to have breakfast party with my kids and husband. Maybe a lot of work for some but I like setting my dining table for elegant family time.