Tuesday, February 8, 2011

Tasty Tuesday


Country Breakfast Pot Pie


                                        Picture via Pilsbury.com. My phone some how doesn't have the picture I took anymore.

INGREDIENTS
3
tablespoons vegetable oil
1
bag (20 oz) refrigerated shredded hash browns
1
cup shredded Swiss cheese (4 oz)
8
eggs
1
tablespoon chopped fresh chives
1/2
teaspoon salt
1/4
teaspoon freshly ground pepper
1 1/2
cups cubed cooked ham (8 oz)
1
package (3 oz) cream cheese, cut into small cubes
1
can (12 oz) Pillsbury® Big & Buttery refrigerated crescent dinner rolls
 
DIRECTIONS
  • 1Heat 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.
  • 2Drizzle 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.
  • 3In 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.
  • 4Separate 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.
  • 5Bake 20 to 25 minutes or until crust is golden brown.
 
Recipe found at Pilsbury.com

3 comments:

Alexis AKA MOM said...

Oh goodness my boys would love this! Thanks for the recipe.

I'm your newest follower :)

Tanyia said...

this looks yumm!

I am stopping by from tasty Tuesday, come take a look at my recipe if ya can :)

http://xsurvivingmotherhoodx.blogspot.com/2011/02/oreo-cookie-bark.html

Michelle said...

That looks AMAZING and what a great guest brunch idea too.

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