I don't buy refrigerator (whomp tube) biscuits very often, but I DO buy them for this recipe. My family absolutely loves this quick and easy breakfast. As a matter of fact, the first time I made this, I was told "this is gold!!" Even Picky-picky Hubby gave double thumbs up which is rare!!
8 ounce Pillsbury refrigerated crescent rolls
1 pound (total) cooked breakfast meat (see note)
1� cups frozen shredded hash browns (thawed)
1� cups shredded cheddar
4 eggs (don't be tempted to add more)
� cup milk
� teaspoon black pepper
� cup Parmesan cheese
Open the refrigerator rolls and press into an ungreased 12" pizza pan, pinching all of the seams shut. Important: make sure you press some of the dough up onto the sides of the pan to create a "lip". DO NOT PRE-BAKE THE CRUST.
Cook (and completely drain) one pound of your favorite breakfast meat (NOTE: I used equal parts of crisp bacon, breakfast sausage and finely diced ham...but ANY combo will work well. Just make sure the total weight is about a pound).
Sprinkle the cooked breakfast meat, evenly, over the unbaked crescent dough. Next, evenly sprinkle the thawed hash browns and cheddar cheese over the cooked meat.
In small bowl, whisk the 4 eggs, black pepper and milk together. Drizzle evenly over everything. NOTE: Don't be tempted to add more eggs. It is going to SEEM like it isn't enough, but trust me...it is perfect.
Lastly, sprinkle the Parmesan cheese over all. Bake in a 375 pre-heated oven for 30 minutes (my oven took 28 minutes). Remove from oven and let sit for 5 minutes before you cut it.
NOTE: You can also use one of those small boxes of JIFFY pizza crust mix instead of the crescent roll dough.