8 ounce Pillsbury refrigerated crescent rolls
1 pound (total) cooked breakfast meat (see note)
1 1/2 cups frozen shredded hash browns (thawed)
1 1/2 cups shredded cheddar
4 eggs (don't be tempted to add more)
1/4 cup milk
1/4 teaspoon black pepper
1/4 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: Use the loose frozen hashbrowns that come in a bag...just make sure they are thawed out before mixing into this recipe.