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.
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. Click To Tweet
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
- 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
Like This Recipe? Pin It!
Crescent Roll Breakfast Stacks
Eggs, cheese, and hash browns stacked atop Pillsbury's crescent dinner rolls. A most delicious breakfast!
Ingredients
- 1 pkg. crescent rolls or crescent sheet dough (change to exact wording for product)
- 20 oz. pkg. refrigerated shredded hash browns (not frozen)
- 1/2 cup chopped green onions
- 2 tblsp. 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
All text and photographs on Never Enough Thyme are copyright protected. Please do not use any material from this site without obtaining prior permission. If you'd like to post this recipe on your site, please create your own original photographs and either re-write the recipe in your own words or link to this post.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 1091Total Fat: 73gSaturated Fat: 23gTrans Fat: 1gUnsaturated Fat: 45gCholesterol: 253mgSodium: 1810mgCarbohydrates: 81gFiber: 6gSugar: 4gProtein: 29g
Be sure to follow me on instagram and hashtag #nevrenoughthyme or tag @nevrenoughthyme so I can see and share what you make! if you like this recipe, be sure to follow me on social media so you never miss a post:
| facebook | instagram | pinterest | twitter |
Lana Stuart is the author, photographer, cook, and occasional traveler at Never Enough Thyme. A former IT professional, she enjoys time in the kitchen and the art studio.
Terra says
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 says
I hope you’ll try this one, Terra. I’m a breakfast girl, too, so of course I loved it.
Neena says
These look so good. I will try them out soon. Hope you feel better soon.
Lana Stuart says
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.