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Bacon And Potato Breakfast Pizza

recipe at a glance
ready in: 30-60 minutes
serves/makes:   4

recipe id: 97570
cook method: oven, microwave

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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.

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580 calories, 38 grams fat, 30 grams carbohydrates, 27 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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