Crescent Roll Breakfast Stacks

by Lana Stuart on December 3, 2013 · 4 comments

Crescent Roll Breakfast Stacks

The last few days here have been just plain dreary. Cloudy, foggy, drizzly days. The kind of days that are just perfect for staying inside and cooking up something delicious from the kitchen! Starting with breakfast.

Even on the most dreary day, I love to start with a hearty breakfast. But I don’t always want the traditional eggs, bacon, and toast served in individual little portions on my plate. I enjoy taking those familiar breakfast ingredients and doing something different with them. Like these breakfast stacks. They’re everything you want for breakfast all stacked up in a little skillet. Or bowl. Or just laid out in squares on a baking sheet. You don’t have to have the little skillets to make this recipe!

They start with a heavily buttered skillet (or oven proof bowl), layered with everyone’s favorite Pillsbury® Crescents, topped with hash browns, bacon, cheese, and eggs. And besides being a great way to start your day right, they’re a perfect ending, too. This little breakfast stack makes a lovely dinner as well.

Preheat the oven to 375 degrees.

Butter the skillets or bowls for Crescent Roll Breakfast Stacks

Heavily butter four 6-inch mini-skillets and place them on a baking sheet. (Note: the mini-skillets are not a requirement for making this recipe! You can use shallow oven-proof bowls or simply place the crescent dough in four rectangles on a buttered baking sheet.)

Place dough in skillets or bowls for Crescent Roll Breakfast Stacks

If you’re using crescent dinner rolls, separate the dough into four rectangles, pressing the seams together so that they are sealed. If using the seamless dough sheet, cut the sheet into four rectangles.  Fit the crescent dough rectangles into the skillets, oven-proof bowls, or onto a sheet pan.

Bake the dough for 5 minutes until it is just set to the touch.

Cooking hash browns for Crescent Roll Breakfast Stacks

Meanwhile, cook the hash browns and green onions in a non-stick skillet with the oil for about 6 minutes. Add salt and pepper to taste. Stir in the chopped bacon.

Forming the stacks

Carefully remove the skillets/bowls/baking sheet with the crescent dough from the oven. Mound 1/4 of the hash brown and onion mixture onto each crescent dough rectangle forming a shallow well in the center. Sprinkle the tops with 1/4 of the grated cheese. Break one egg into the well at the center of each rectangle.

Crescent Roll Breakfast Stacks out of the oven

Bake for 15-20 minutes or until eggs are set as you desire.  (Note: baked eggs are usually set within 7-8 minutes but at a higher temperature. We’re baking at a lower temperature in this recipe so cooking time will be a bit longer.)

Remove from the oven and cool slightly.  Garnish with the reserved cheese and onions.

Crescent Roll Breakfast Stacks
 
Prep time
Cook time
Total time
 
Eggs, cheese, and hash browns stacked atop Pillsbury's crescent dinner rolls. A most delicious breakfast!
Serves: 4 servings
Ingredients
  • 1 pkg. crescent rolls or crescent sheet dough (change to exact wording for product)
  • 20 oz. pkg. refrigerated shredded hash browns (not frozen)
  • ½ cup chopped green onions
  • 2 tblsp. oil
  • 6 slices cooked bacon, roughly chopped
  • 5 oz. grated cheddar cheese (keep ¼ cup back for garnish)
  • 4 eggs
  • Salt and pepper
  • Onions and cheese for garnish
Instructions
  1. Preheat the oven to 375.
  2. Heavily butter 4 6-inch mini-skillets and place them on a baking sheet. (Note: the mini-skillets are not a requirement for making this recipe! You can use oven-proof bowls or simply place the crescent dough in four rectangles on a buttered baking sheet.)
  3. If using crescent dinner rolls, separate the dough into four rectangles, pressing the seams together so that they are sealed. If using the seamless dough sheet, cut the sheet into four rectangles. Fit the crescent dough rectangles into the skillets, oven-proof bowls, or onto a sheet pan.
  4. Bake the dough for 5 minutes until it is just set to the touch.
  5. Meanwhile, cook the hash browns and green onions in a non-stick skillet with the oil for about 6 minutes.
  6. Carefully remove the skillets/bowls/baking sheet with the crescent dough from the oven. Mound ¼ of the hash brown and onion mixture onto each crescent dough rectangle forming a shallow well in the center. Sprinkle the tops with ¼ of the grated cheese. Break one egg into the well at the center of each rectangle.
  7. Bake for 15-20 minutes or until eggs are set as you desire. (Note: baked eggs are usually set within 7-8 minutes but at a higher temperature. We’re baking at a lower temperature in this recipe so cooking time will be a bit longer.)
  8. Remove from the oven and cool slightly. Garnish with the reserved cheese and onions.
Notes
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Nutrition Information
Serving size: 1 breakfast stack

I’m required by FTC rules to disclose to my readers that I will be compensated for my work on this post. A girl has to pay the bills, you know. But anything I say here is 100% my own opinion. Always has been, always will be.

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{ 4 comments… read them below or add one }

1 Neena December 3, 2013 at 11:44 pm

These look so good. I will try them out soon. Hope you feel better soon.

Reply

2 Lana Stuart December 4, 2013 at 11:25 am

I’m starting to feel a little bit better :-) I do hope you’ll try these. They’re a great “one-pot” type of breakfast.

Reply

3 Terra December 9, 2013 at 9:19 pm

I am a breakfast girl, so this recipe ROCKS to me! I have to go home for a last minute family trip, I need to share this lovely recipe with my Mom!! :-) Yum, Hugs, Terra

Reply

4 Lana Stuart December 10, 2013 at 1:49 pm

I hope you’ll try this one, Terra. I’m a breakfast girl, too, so of course I loved it.

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