From Betty's Soul Food Collection... You love a grand entrance, and this applause-worthy brunch dish is just your style—beginning with traditional breakfast ingredients and ending with extraordinary good taste!
can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
box (9 oz) frozen roasted potatoes with garlic & herbs
slices packaged precooked bacon, cut into 1-inch pieces
cups shredded Cheddar cheese (6 oz)
Salt and pepper, if desired
tablespoons chopped fresh parsley
Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. Unroll dough in pan; press in bottom and 1/2 inch up sides to form crust; press perforations to seal. 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.
Spoon potato mixture evenly over crust. Sprinkle remaining 1/2 cup cheese and the parsley over top.
Bake 20 to 25 minutes or until set and edges are golden brown. To serve, cut into squares.
Look for the precooked bacon near the lunch meats section at the grocery store.
This recipe was created by Richard McHargue of Richmond, KY and was a finalist in a national recipe contest.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- 1 1/2g
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
Exchanges:1 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 1/2 High-Fat Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.