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