Breakfast In A Pan

Name: Breakfast In A Pan
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 servings
Ingredients: 1 tube (8 ounces) refrigerated crescent rolls; 2 cups cubed fully cooked ham; 2 cups frozen shredded hash brown potatoes, thawed; 5 large eggs; 1/2 cup 2% milk; 1/2 teaspoon pepper; 1/8 teaspoon salt; 2 cups shredded cheddar cheese

Total Time Prep: 15 min. Bake: 25 min.

Yield 6 servings

Contest Winner

Test Kitchen Approved

Try this tasty one-pan dish for an easy low-mess breakfast or brunch. This recipe also works well with bacon or sausage instead of ham. I sometimes saute chopped peppers and onions until tender and whisk them in with the eggs for added flavor and color. —Andrea Bolden, Unionville, Tennessee

Ingredients

1 tube (8 ounces) refrigerated crescent rolls
2 cups cubed fully cooked ham
2 cups frozen shredded hash brown potatoes, thawed
5 large eggs
1/2 cup 2% milk
1/2 teaspoon pepper
1/8 teaspoon salt
2 cups shredded cheddar cheese

Directions

Preheat oven to 350°. Unroll crescent dough into a long rectangle; press perforations to seal. Press onto bottom of a greased 13x9-in. baking pan. Top with ham and potatoes.
In a large bowl, whisk eggs, milk, pepper and salt until blended; pour over potatoes. Sprinkle with cheese. Bake until set and cheese is melted, 25-30 minutes.

Nutrition Facts

1 piece: 434 calories, 26g fat (9g saturated fat), 222mg cholesterol, 1216mg sodium, 23g carbohydrate (6g sugars, 0 fiber), 28g protein.

Recipe Creator