Recipes » Breakfast Recipes » Crescent Roll Breakfast Stacks

Crescent Roll Breakfast Stacks

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5 from 1 vote
Eggs, cheese, and hash browns stacked atop Pillsbury's crescent dinner rolls. A most delicious breakfast!
Prep Time 10 minutes
Cook Time 20 minutes

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.

Breakfast stacks built atop Pillsbury crescents make a perfect breakfast or dinner for any day of the week. https://www.lanascooking.com/crescent-roll-breakfast-stacks/

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 buttered mini skillets set in an oven baking pan.

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.)

Crescent roll dough placed into buttered mini skillets.

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.

Hash browns, green onions, and bacon cooking in a skillet.

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.

Mini skillets filled with hash brown mixture and topped with an egg.

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.

Hash brown skillets after baking.

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.

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Crescent roll breakfast stacks with a glass or orange juice.

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Crescent Roll Breakfast Stacks

Eggs, cheese, and hash browns stacked atop Pillsbury’s crescent dinner rolls. A most delicious breakfast!
5 from 1 vote
Print It Rate It
Course: Breakfast
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories: 643kcal
Author: Lana Stuart

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

Serving: 1 | Calories: 643kcal | Carbohydrates: 50g | Protein: 24g | Fat: 40g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 213mg | Sodium: 967mg | Potassium: 594mg | Fiber: 2g | Sugar: 6g | Vitamin A: 722IU | Vitamin C: 14mg | Calcium: 305mg | Iron: 3mg

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.

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4 Comments

  1. 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

    1. 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.