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Crescent Breakfast Pies

8 Ratings

8 Comments

Prep 15 min
Total 40 min
Ingredients 5
Servings 4

Serve these open-face crescent breakfast rectangles for a nice twist on a breakfast sandwich. MORE+ LESS-

By Pillsbury Kitchens

July 13, 2016

Ingredients

can (8 oz) Pillsbury™ refrigerated crescent dough sheet

eggs

1/3

cup diced cooked ham

1/3

cup chopped cooked bacon

1/3

cup shredded Colby Jack cheese

Steps

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1

Heat oven to 375°F. Line large rimmed cookie sheet with cooking parchment paper.
2

On work surface, unroll dough. Press or roll to form 13x9-inch rectangle. Cut into 4 rectangles (6 1/2x4 1/2 inches), and separate. Place dough rectangles on cookie sheet.
3

For each rectangle, roll edges toward center to form 1/2-inch rimmed edge around each.
4

Carefully break 1 egg in center of each dough rectangle. (Egg may run over slightly.) Top each with ham, bacon and cheese.
5

Bake 18 to 22 minutes or until edges of crescent dough are golden brown and egg whites and yolks are firm (not runny).

Expert Tips

Try shredded pepper Jack cheese instead for a nice spicy kick.
Medium to large eggs are better for this recipe to avoid egg running over top of dough.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 330
Calories from Fat: 150

% Daily Value

Total Fat: 17g; 26%
Saturated Fat 7g 33% Trans Fat 0g
Cholesterol: 185mg; 62%
Sodium: 830mg; 34%
Potassium: 140mg; 4%
Total Carbohydrate: 26g; 9%
Dietary Fiber 0g 0% Sugars 5g
Protein: 17g

% Daily Value*:

Vitamin A: 6%; 6%
Vitamin C: 0%; 0%
Calcium: 10%; 10%
Iron: 10%; 10%

Exchanges:

1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 1 1/2 Fat;