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.
Enjoy!
More Breakfast Recipes from Never Enough Thyme:
- Broiled Grapefruit
- Cinnamon Brown Sugar Waffles
- Easy Overnight Sweet Rolls
- Cinnamon Rolls with Cream Cheese Icing
- Sausage Gravy and Biscuits with Tomatoes
Breakfast Recipes from Other Bloggers:
- 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
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Crescent Roll Breakfast Stacks
Ingredients
- 1 pkg crescent rolls or crescent sheet dough
- 20 oz refrigerated shredded hash browns not frozen
- 1/2 cup chopped green onions
- 2 tbsp oil
- 6 slices cooked bacon roughly chopped
- 5 oz. grated cheddar cheese keep 1/4 cup back for garnish
- 4 eggs
- Salt and pepper
- Onions and cheese for garnish
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.
- 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.
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Lana Stuart is the cook and occasional traveler here at Never Enough Thyme. Lana has been cooking since she was tall enough to reach the stove and started this blog in 2009 to share her delicious home cooking recipes. You'll find about 700 recipes here so there's sure to be something your family will like!
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Terra
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
Lana Stuart
I hope you'll try this one, Terra. I'm a breakfast girl, too, so of course I loved it.
Neena
These look so good. I will try them out soon. Hope you feel better soon.
Lana Stuart
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.