Bacon and Potato Breakfast Pizza - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Breakfast favorites--bacon, potatoes and cheese--top this easy pizza.
Ingredients
- 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury™ refrigerated Crescent Dough Sheet
- 1 box (9 oz) frozen roasted potatoes with garlic & herbs
- 4 eggs
- 1/3 cup milk
- 8 slices precooked bacon, cut into 1-inch pieces
- 1 1/2 cups shredded Cheddar cheese (6 oz)
- Salt and pepper, if desired
- 2 tablespoons chopped fresh parsley
Instructions
- Heat oven to 350 °F. Spray 13x9-inch pan with cooking spray.
- If using crescent rolls: Unroll dough into pan; press in bottom and 1/2 inch up sides to form crust; press perforations to seal. If using dough sheet: Unroll dough into pan; press in bottom and 1/2 inch up sides to form crust.
- Bake 5 minutes. Meanwhile, cut small slit in center of roasted potatoes pouch; microwave on High 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 20 to 25 minutes longer or until set and edges are golden brown. Cut into squares.
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