Crescent Breakfast Pies

16 Ratings

12 Reviews

Kitchen Tested

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.

By Pillsbury Kitchens

Updated July 13, 2016

Make with

Pillsbury Crescents

Ingredients

1

can (8 oz) Pillsbury™ refrigerated crescent dough sheet
4

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).

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 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;