Country Breakfast Pot Pie

Enjoy this cheesy pot pie made using Pillsbury® Big & Buttery refrigerated crescent dinner rolls, eggs and ham – a breakfast ready in less than an hour.


  • 3 tablespoons vegetable oil
  • 1 bag (20 oz) refrigerated shredded hash browns
  • 1 cup shredded Swiss cheese (4 oz) (or shredded cheese of your choice)
  • 8 eggs
  • 1 tablespoon chopped fresh chives
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1 1/2 cups cubed cooked ham (8 oz)
  • 1 package (3 oz) cream cheese, cut into small cubes
  • 1 can (12 oz) Pillsbury® Grands ®! Big & Buttery crescent dinner rolls


  • Heat oven to 375°F. Spray 11×7-inch (2-quart) glass baking dish with cooking spray. In 12-inch nonstick skillet, heat 2 tablespoons of the oil over medium-high heat. Spread potatoes in skillet; cook until golden brown on bottom.
  • Drizzle potatoes with 1 tablespoon oil. Cut into quarters; turn sections over. Cook until golden brown. Remove hash browns from skillet; arrange in bottom and around side of casserole. Sprinkle Swiss cheese over potatoes.
  • In bowl, beat eggs. Stir in chives, salt, pepper and ham. Pour into same skillet. Cook and stir over medium heat until partially cooked. Stir in cream cheese; cook and stir until eggs are cooked but moist. Spread over Swiss cheese.
  • Separate dough into triangles. Starting at short side of each triangle, roll up halfway. Arrange over hot egg mixture with tips toward center; do not overlap.
  • Bake 20 to 25 minutes or until crust is golden brown.