I love a big breakfast on the weekend–pancakes, bacon, grits, skillet potatoes–but on the weekdays, I like my morning meal to be a little more mobile-friendly. The sandwich that follows is a nice compromise between Sunday and Monday.
Breakfast in a Crescent Sandwich Sandwich
Skillet Potato Filling
- 1/2 tsp sea salt
- 1/2 tsp pepper
- 1/4 tsp paprika
- 1/4 tsp garlic powder
- 1/4 cup onions, diced
- 1/4 cup bell pepper, diced
- 1 large russet or Yukon Gold potato
- 1-2 tbsp(s) canola oil
- 5-6 slices of bacon
- Black pepper, to taste
- 8 Crescent rolls, premade or from scratch
- Shredded Monterrey jack and cheddar cheese, to taste
- 1 scrambled egg, optional
- Line bacon on cookie sheet and sprinkle with pepper.
- Cook bacon in oven on 375 degrees for 12-14 minutes, flipping halfway through (or until bacon is completely cooked).
- Drizzle 1 tbsp of the canola oil into a large, nonstick skillet. Set aside.
- Chop potato into 1/4-1/2 inch cubes and boil over high heat for 5 minutes. Drain.
- Place potatoes into oiled skillet.
- Dice onions and bell peppers and sprinkle over potatoes. Add salt, pepper, paprika, and garlic powder to potato mixture.
- Cook potato mixture over medium-high heat for 8-14 minutes or until potatoes are thoroughly cooked, softened, and browned. Add additional tablespoon of canola oil as needed.
- Crumble bacon over potato mixture and thoroughly combine.
- Unroll crescent rolls into triangles. Scoop approximately 1 tbsp of potato-bacon mixture and place in the center of the crescent roll.
- Top mixture with cheeses, and roll dough into the shape of a crescent, repeating until all of the crescent rolls are filled.
- Bake at 400 degrees for 7-10 minutes or until golden brown.
- Serve with syrup or jelly for a touch of sweet!