Ingredients
1
can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count) or 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet
1
box (9 oz) frozen roasted potatoes with garlic & herbs
4
eggs
1/3
cup milk
8
slices precooked bacon, cut into 1-inch pieces
1 1/2
cups shredded Cheddar cheese (6 oz)
Salt and pepper, if desired
2
tablespoons chopped fresh parsley
Preparation
Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
If using crescent rolls: Unroll dough into pan; press in bottom and 1/2 inch up sides to form crust; press perforations to seal. If using dough sheet: Unroll dough into pan; press in bottom and 1/2 inch up sides to form crust.
Bake 5 minutes. Meanwhile, cut small slit in center of roasted potatoes pouch; microwave on High 2 to 3 minutes or until thawed. Remove potatoes from pouch; cut larger pieces in half.
In medium bowl, beat eggs. Stir in milk, bacon, 1 cup of the cheese, the thawed potatoes, salt and pepper.
Remove partially baked crust from oven. Spoon potato mixture evenly over crust. Sprinkle remaining 1/2 cup cheese and the parsley over top.
Return to oven; bake 20 to 25 minutes longer or until set and edges are golden brown. Cut into squares.
