This week begins FN Dish’s comfort food series that I always partake in. This Crescent Dough Breakfast Skillet is pure comfort – bacon, cheese, butter and potatoes. Need I say more?
The store bought crescent dough perfectly nestles these yummy ingredients in an iron skillet. This breakfast skillet is also super easy to prepare. I used the crescent dough, frozen hash browns, pre-grated cheese and quickly baked up the bacon. If you want to get a little crazy, like I did, you add some green onion, cilantro, avocado and tomato. These added ingredients highlight the crispy brown, cheesy potatoes; but you can eat this bad boy straight without the fluffy additions.
Another option for this skillet recipe is the addition of eggs. However, my daughter is not a big egg eater, so I skipped on that ingredient. As well, to be completely honest, we ate this dish for dinner and leftovers were for breakfast. So I’m just saying, this breakfast skillet is not just for breakfast.
Crescent Dough Breakfast Skillet
Recipe by Liz Hughes - Virtually HomemadePrep time: 20 minutes
Cook time: 30 minutes
- 1 package Pillsbury Crescent Dough
- 1 tablespoon canola oil
- 1 tablespoon butter, cold and cut into small pieces
- 4 cups frozen hash brown potatoes
- 1/2 medium yellow onion, diced
- 1/2 teaspoon kosher salt
- 6 slices bacon, cooked and roughly chopped
- 2 cups shredded cheddar cheese
- 1/4 cup chopped green onion
- 2 tablespoons chopped cilantro
- 1 medium tomato, diced
- 1 small avocado, sliced lengthwise in 1/2" pieces
- Pre-heat oven to 375 degrees F. Butter a 10 inch iron skillet. Divide dough into two rectangles. Roll out crescent dough and gently press the seams together so that they are sealed. Lay dough on opposites sides of skillet. Cut any overlap dough and press onto the empty sides of skillet. bake for 10 minutes until crust is golden brown.
- Heat oil and butter in a medium sauce pan on medium high. Add potatoes and onion. Spread out evenly and let cook for 10 minutes until potatoes are golden brown on bottom. Flip potatoes and brown other side for 5 minutes. Season with 1/2 teaspoon of kosher salt.
- Pour 1/2 of potato mixture into bottom of browned crescent dough crust. Sprinkle with 1 cup of cheese and half the bacon. Add the rest of the potatoes and top with remaining cheese and bacon. Bake for 10-15 minutes - until all the cheese has melted.
- Remove from oven and sprinkle with green onion, cilantro, tomato and avocado.
More Comfort Food Breakfasts:
Big Girls, Small Kitchen: Broccoli and Goat Cheese Omelet
Jeanette's Healthy Living: Gluten-Free Triple Chocolate Banana Muffins
Feed Me Phoebe: Amaranth Breakfast Porridge with Blueberry Compote
Weelicious: Crispy Orange Stuffed French Toast Sticks
Devour: Bobby's Breakfast for Dinner Recipes
Napa Farmhouse 1885: Egg Bruschetta with Pesto
Red or Green: Huevos Rancheros
Dishing With Divya: Scrambled Eggs with Spinach and Sweet Toast
Virtually Homemade: Crescent Dough Breakfast Skillet
Taste With The Eyes: Kimchi & Cheddar Omelette
Blue Apron Blog: 7 Breakfast for Dinner Ideas from Around the World
Dishin & Dishes: Shirred Eggs (Baked Eggs)
Elephants and the Coconut Trees: Peasant Omelette
Domesticate Me: "Shakshuka" Egg White Frittata with Turkey Sausage
The Sensitive Epicure: "Egg In The Hole" with Sauteed Spinach
The Heritage Cook: Southwest Breakfast Hash
FN Dish: Wake Up to Breakfast