This drink makes you want to go on a tropical vacation. Simply include a pool, a tiki torch, and some island music.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Additional Time: | 25 mins |
| Total Time: | 55 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 (8 ounce) package refrigerated crescent rolls
- 4 eggs
- ¼ cup milk
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon ground cumin
- ¼ teaspoon ground cayenne pepper
- 2 tablespoons butter
- ¼ cup chopped red bell pepper
- 1 jalapeno pepper, seeded and chopped
- 1 tablespoon vegetable oil
- 1 (15 ounce) can HORMEL® Mary Kitchen® Corned Beef Hash
- 1 cup shredded Cheddar cheese, divided
- Salsa for serving
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- Separate crescent rolls and arrange them on the parchment paper in a circle with the short sides of triangles forming a 4-inch circle; overlap the edges of the pieces. Press dough where it overlaps to flatten.
- Whisk eggs, milk, garlic powder, onion powder, cumin, and cayenne pepper together in a bowl.
- Melt butter on medium low heat in a nonstick pan. Add chopped red peppers and jalapeno peppers. Cook and stir until tender, about 5 minutes. Pour in eggs. Gently scramble, pushing and lifting eggs until just set, about 3 minutes. Remove from heat.
- Heat vegetable oil on medium heat in a nonstick pan. Add Hormel Corned Beef Hash. Cook and stir until heated through and beginning to brown, 8 to 10 minutes.
- Spoon corned beef hash around the crescent roll ring. Top with 1/2 cup shredded cheese and scrambled eggs. Sprinkle with remaining 1/2 cup shredded cheese.
- Pull the points of each triangle over the hash, eggs, and cheese and carefully tuck under the center to form a ring. Some areas will have exposed filling.
- Bake in preheated oven until browned, about 20 to 25 minutes.
- Let cool 3 minutes before serving. Serve with salsa.
Nutrition Facts
| Calories | 342 kcal |
| Carbohydrate | 20 g |
| Cholesterol | 129 mg |
| Dietary Fiber | 1 g |
| Protein | 13 g |
| Saturated Fat | 10 g |
| Sodium | 759 mg |
| Sugars | 4 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
I made baskets instead of a ring. Precooked the dough in a muffin tin a few minutes, as not to be doughy at the bottom and to give the basket shape before putting ingredients. I also substituted salsa for tomato.
Delicious! Made it just as written, don’t change a thing. I will definitely make again!
I wasn’t sure how the Crescent dough would come out as a ring, but it came out great. I am a vegetarian, so I substituted refried beans for the corn beef hash. my whole family loved it and asked me to make it again. I also used two packages of Crescent dough, as one looked like there would be too many gaps in the circle.
This dish was easy and made a fun presentation. It was under-filled because my husband ate half of the egg filling. I had had to stop in the middle of making this, because I had a quick errand to do, and he didn’t know. Thank you for the recipe!
This was easy enough to make, and tastes delicious! I don’t cook very often, so it was nice to have a recipe that spelled it out for me. I burnt it a little (oops), but it still didn’t taste bad. Means there was room for error calculated into this. My boyfriend just said this was one of the best breakfast foods he’s ever eaten.
fun and easy. Used bacon, didn’t have any hash.
I made this with a few changes, I had Italian sausage to use so I cooked that up and crumbled it instead of hash. I also added mushrooms to the egg mixture and served with marinara sauce and a dab of sour cream. Excellent!
The taste was great but I did have problems trying to roll the crescents. I’m not very experienced with them but the recipe was still very tasty!
so I don’t measure when I cook it’s all to taste. I used a glass dish and overlapped 7 croissants and filled the bottom with the eighth one. fresh minced garlic Cajun seasoning pepper and milk in seven eggs. I used half a red pepper half an onion and two jalapenos. I put the hash down covered it in cheese then put the egg mixture on top more cheese and then connected the croissant triangles in top baked for twenty minutes.
I have never made such a recipe before. It tasted quite interesting. It was sort of like the store bought puff pastry egg breakfast sandwiches. I am not super familiar with working with crescent rolls. My suggestion is to go for the name brand. That is the only one I worked with. I had someone else pick up the ingredients with this and they had gotten the store brand. I had a heck of a time getting the rolls apart and even had to re-shape them. The filling is not enough for the crescents. It has to be added in between each rolled crescent making a perfect circle. This works find as long as it is baked on parchment paper. The cheese holds the ingredients together. All of the flavors go well together. Thanks!
Super delicious and easy to make! I’ve never had corned beef hash (hubby has), so this was a great recipe to try it out with. This was so flavorful, and all the layers of flavors went so well together. I also discovered that I really like corned beef hash, lol! I will definitely be making this again~YUM, YUM, YUM!!!!!!! Thanks for sharing. 🙂