Bacon and Egg Pizza

Name: Bacon and Egg Pizza
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8 serving(s)
Ingredients: 1 can refrigerated crescent dinner roll; 12 slices bacon, cooked and crumbled; 1 cup frozen hash brown potatoes; 3/4 cup shredded cheese (your favorite kind); 4 eggs; 2 tablespoons milk; 1/2 cup grated parmesan cheese or 1/2 cup romano cheese

Submitted by Trisha W

"This recipe was given to me by one of the teachers in our school who is a great cook!! Everyone looks forward to eating the things she makes."

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photo by DuChick

Ready In:: 40mins
Ingredients:: 7
Serves:: 8

ingredients

1 can refrigerated crescent dinner roll
12 slices bacon, cooked and crumbled
1 cup frozen hash brown potatoes
³⁄₄ cup shredded cheese (your favorite kind)
4 eggs
2 tablespoons milk
¹⁄₂ cup grated parmesan cheese or 1/2 cup romano cheese

directions

Unroll crescent roll dough into one long rectangle.
Press onto the bottom and 1/2" up the sides of a greased 13x9" baking pan.
Seal the seams and perforations.
Mix together the bacon through the milk and pour on the crust.
Sprinkle with parmesan cheese.
Bake, uncovered, at 375*F for 25-30 minutes or until eggs are completely set.

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Reviews

Trisha, this was indeed very good! (Great teachers are often great cooks too!) I made mine in a bit smaller glass pan, but kept all of the amounts the same. It probably baked up a bit thicker, but made no difference in how it should rate. Rather than regular bacon, I used real bacon bits to save time and mess. It all went together so quickly and was devoured in no time. I also added a few shakes of salt and some freshly ground pepper. Thanks for sharing this with us!

DuChick

RECIPE SUBMITTED BY

Trisha W

Fernandina Beach, FL

<p>I was born and raised in Tulsa, Oklahoma. Have lived from Arkansas to Memphis to Maine to Minnesota to Texas to CA and now Illinois since I have been married. I have 4 children (3 grown daughters and 1 grown son) and 11 grandsons. The oldest turned 12 in Aug.'14 and the youngest was born Oct. 5, 2014.  I taught elementary school (both public and private) for 16 years, then worked for 6 years as a principal for a private Christian school. I am now a Dyslexia Testing Specialist and Tutor in private practice and I love my work. The cookbook I have used most during my 37 years of marriage is the Better Homes and Garden New Cook Book (red and white checkered.) I still get it out frequently and several of its recipes have become regulars in my house.</p>

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