COUNTRY BREAKFAST POT PIE

Country Breakfast Pot Pie image

Provided by dragonpawz

Time 45m

Yield 1 8 slices, 8 serving(s)

Number Of Ingredients 10

3 tablespoons vegetable oil
1 (20 ounce) bag refrigerated shredded hash browns
1 cup shredded cheddar cheese or 1 cup swiss cheese
8 eggs
1 tablespoon fresh chives
1/2 teaspoon salt or 1/2 teaspoon salt substitute
1/4 teaspoon ground pepper
1 1/2 cups cubed cooked ham
3 ounces cream cheese, cut into small cubes
1 (8 count) Pillsbury Refrigerated Crescent Dinner Rolls

Steps:

Heat oven to 375. Spray an 11x7 inch glass baking dish (2 Quart) with cooking spray. Cook hashbrowns according to the directions on the package. Remove hashbrowns and arrange in the bottom and around sides of casserole dish. Sprinkle cheese over potatoes.
In a bowl beat eggs. Stir in chives salt pepper and ham. Cook and stir over medium heat until partially cooked. Stir in cream cheese, cook and stir until eggs are cooked but moist. Spred over cheese and potatoes.
Seperate crescent rolls into triangles and roll half way. Arrange over eggs with tips in the center.
Bake 20-25 minutes or until crust is golden brown.

Nutrition Facts : Calories 576.1, Fat 33.8, SaturatedFat 10.8, Cholesterol 253.8, Sodium 758.4, Carbohydrate 44.3, Fiber 3.6, Sugar 3.2, Protein 22.7