Breakfast: Crescent Breakfast Pies

Serve these open-face crescent breakfast rectangles for a nice twist on a breakfast sandwich.

Ingredients

1 can (8 oz) Pillsbury™ refrigerated crescent dough sheet
4 eggs
1/3 cup diced cooked ham
1/3 cup chopped cooked bacon
1/3 cup shredded Colby Jack cheese

Instructions

Heat oven to 375 °F. Line large rimmed cookie sheet with cooking parchment paper.
On work surface, unroll dough. Press or roll to form 13x9-inch rectangle. Cut into 4 rectangles (6 1/2x4 1/2 inches), and separate. Place dough rectangles on cookie sheet.
For each rectangle, roll edges toward center to form 1/2-inch rimmed edge around each.
Carefully break 1 egg in center of each dough rectangle. (Egg may run over slightly.) Top each with ham, bacon and cheese.
Bake 18 to 22 minutes or until edges of crescent dough are golden brown and egg whites and yolks are firm (not runny).

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