Crescent Roll Breakfast Stacks
Crescent Roll Breakfast Stacks – a one-dish breakfast built atop refrigerated crescent rolls make a perfect breakfast or dinner for any day of the week.
The last few days here have been just plain dreary. Cold, cloudy, rainy 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 miniature 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.
How to Make Crescent Roll Breakfast Stacks
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.
🧾 More Recipes You’ll Like
- Broiled Grapefruit
- Cinnamon Brown Sugar Waffles
- Easy French Toast Casserole
- Easy Overnight Sweet Rolls
- Cinnamon Rolls with Cream Cheese Icing
- Sausage Gravy and Biscuits with Tomatoes
HAVE YOU TRIED THIS RECIPE?
I’d LOVE to know what you thought!
Leave a rating below in the comments and let me know how you liked it!
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Crescent Roll Breakfast Stacks
Ingredients
- 8 ounces crescent rolls or crescent sheet dough (1 package)
- 20 ounces refrigerated shredded hash browns (not frozen) recommend: Simply Potatoes brand
- ½ cup chopped green onions plus a few teaspoons extra for garnish
- 2 tablespoons oil
- 6 slices cooked bacon roughly chopped
- 5 ounces grated cheddar cheese (keep ¼cup back for garnish)
- 4 eggs
- Salt and pepper
Instructions
- Preheat the oven to 375.
- 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.)
- 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.
- 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.
Notes
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
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
I hope you’ll try this one, Terra. I’m a breakfast girl, too, so of course I loved it.
These look so good. I will try them out soon. Hope you feel better soon.
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.