- 1 tube (8 ounces) refrigerated crescent rolls
- 12 bacon strips, cooked and crumbled
- 1 cup frozen shredded hash brown potatoes
- 3/4 cup shredded cheddar cheese
- 4 Eggland's Best Eggs
- 2 tablespoons milk
- 1/2 cup grated Parmesan or Romano cheese
- Unroll crescent dough into one long rectangle. Press onto the bottom and 1/2 in. up the sides of a greased 13-in. x 9-in. baking pan. Seal seams and perforations. Sprinkle with bacon, potatoes and cheddar cheese.
- In a large bowl, beat eggs and milk. Pour over cheddar cheese. Sprinkle with Parmesan cheese. Bake, uncovered, at 375° for 25-30 minutes or until a knife inserted near the center comes out clean. Yield: 8 servings.
Originally published as Bacon N Egg Pizza in Country Woman Christmas Annual 2002, p13
Reviews for Bacon N Egg Pizza
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Sort By :
Reviewed Jan. 6, 2012
I made this for our youth group breakfast. I also added sausage and extra cheese. My kids and I love putting salsa on top. It was an absolute hit for all 55 kids and adults.
More Recipe Collections
- Bacon Recipes >
- Baked Potatoes >
- Breakfast Egg Recipes >
- Breakfast Recipes >
- Brunch Egg Recipes >
- Cheese Recipes >
- Christmas Breakfast Recipes >
- Christmas Brunch Recipes >
- Christmas Recipes >
- Easter Breakfast Recipes >
- Easter Brunch Recipes >
- Easter Recipes >