Country Breakfast Pot Pie

(67)
  24 reviews
  • 25|min prep time
  • 50|min total time
  • 10 ingredients
  • 6 servings

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

Directions

  1. 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. 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. 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. 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. 5 Bake 20 to 25 minutes or until crust is golden brown.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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