- 1 (8 ounce) can Pillsbury® Refrigerated Crescent Dinner Rolls
- 1 (9 ounce) box Green Giant® 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
- Salt and pepper (optional)
- 2 tablespoons chopped fresh parsley
- Heat oven to 350 degrees F. Spray 13×9-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.