Great for a brunch, or those early morning tailgates.
1 8-oz refrigerated package crescent roll dough
1/2 lb russet potatoes, shredded (about 2 cups, can sub shredded frozen hash browns, thawed and drained)
2 tablespoons butter
4 large eggs, beaten
1/4 cup milk
3/4 cup diced cooked ham (or turkey sausage, cooked)
1 red bell pepper, diced (about 1 cup)
1/4 cup diced tomato
1/2 cup white onion, diced
1 cup shredded Cheddar cheese
Salt and freshly ground black pepper
1/4 cup parmesan cheese
Preheat oven to 375 degrees F.
In a 10-inch pie plate or cast iron skillet, press dough together to form a crust. Poke holes in the crust with a fork. Bake for 5-7 minutes, until just crisp (not brown).
Meanwhile, sautee potato and onions in a pan with butter until lightly browned, toss in ham and peppers. Drain out any oil. Mix in tomatoes.
In a large mixing bowl, combine eggs, milk, salt and pepper.
When the crust is ready cover crust with the ham, peppers, onions, and hash browns mixture. Sprinkle shredded cheese over top. Pour the egg mixture over it. Sprinkle parmesan cheese and return to the oven. Bake for 20-30 minutes until it is light golden brown on top.