1 can (8 ounce size) refrigerated crescent dinner rolls 1 package (9 ounce size) frozen roasted potatoes with garlic & herbs 4 eggs 1/3 cup milk 8 slices precooked bacon, cut into 1-inch pieces 1 1/2 cup shredded cheddar cheese salt and pepper, if desired 2 tablespoons chopped fresh parsley
Heat oven to 350 degrees F. Spray 13x9-inch pan with cooking spray. Unroll dough into sprayed pan; press in bottom and 1/2-inch up sides to form crust; press perforations to seal. Bake at 350 degrees F. for 5 minutes.
Meanwhile, cut small slit in center of roasted potatoes pouch; microwave on High for 2 to 3 minutes or until thawed. Remove potatoes from pouch; cut larger pieces in half.
In medium bowl, beat eggs. Stir in milk, bacon, 1 cup of the cheese, the thawed potatoes, salt and pepper.
Remove partially baked crust from oven. Spoon potato mixture evenly over crust. Sprinkle remaining 1/2 cup cheese and the parsley over top.
Return to oven; bake an additional 20 to 25 minutes or until set and edges are golden brown. Cut into squares.