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. Something like these Crescent Roll Breakfast Stacks. They’re everything you could 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.
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.)
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.
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.
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.
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.
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.
More breakfast recipes you might enjoy:
- Breakfast Pasta with Bacon and Poached Eggs from Joy the Baker
- Brussels Sprouts Bacon Breakfast Hash from Food For My Family
- Breakfast Baked Eggs in Half Pint Jars from Food in Jars
- Southwestern Breakfast Quesadilla from Cookin’ Canuk
- Zucchini, Egg and Goat Cheese Casserole from The Perfect Pantry
What I was up to…
- One year ago: Graham Cookie Bars
- Two years ago: Polly’s Pink Stuff (Raspberry Jello Mold)
- Three years ago: Turkey Tetrazzini
- Four years ago: Turnip Greens and Corn Pone