Things You'll Need:
- 1 8-oz can crescent dinner rolls
- 1 9-oz box frozen potatoes with garlic and herbs
- 4 eggs
- 1/3 cup milk
- 8 slices precooked bacon, cut in 1-inch pieces
- 1 1/2 cups shredded chedder cheese
- 13" by 9" pan
- Spatula
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Step 1
Preheat oven to 350 degrees.
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Step 2
Apply cooking spray to the pan. Unroll the dough into the sprayed pan. Press in at the bottom until there's 1/2" along the sides of the pan.
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Step 3
Bake at 350 degrees for five minutes.
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Step 4
Cut a small slit in the center of the roasted potatoes pouch. Microwave on high for 2 to 3 minutes or until thawed. Remove potatoes from pouch.
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Step 5
In a medium-sized bowl beat eggs. Stir in the milk, bacon, one cup of the shredded cheese and the thawed potatoes.
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Step 6
Remove the partially baked crust from the oven. Spoon the potato mixture evenly onto the crust. Sprinkle the remaining 1/2 cup cheese and parsley over the top.
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Step 7
Return the mixture to the oven and bake an additional 20 to 25 minutes or until the edges are golden brown.
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Step 8
Cut into squares and serve.
