Country Breakfast Pot Pie

tablespoons vegetable oil

bag (20 oz) refrigerated shredded hash browns

cup shredded Swiss cheese (4 oz)

eggs

tablespoon chopped fresh chives

1/2

teaspoon salt

1/4

teaspoon freshly ground pepper

1 1/2

cups cubed cooked ham (8 oz)

package (3 oz) cream cheese, cut into small cubes

can (12 oz) Pillsbury™ Grands ®! Big & Buttery crescent dinner rolls

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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

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

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

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

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

Feel free to substitute another favorite shredded cheese for the Swiss in this recipe.
Have a “Breakfast for Dinner” night. This hearty pot pie, with no last-minute hands-on cooking required, will be perfect.

Nutrition Information

3 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;

3 1/2

*Percent Daily Values are based on a 2,000 calorie diet.