Ingredients55 m servings 342
- 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.
Per Serving: 342 calories; 22.9 20 13.4 128 759 Full nutrition
ReviewsRead all reviews 6
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...
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 d...
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 to...
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!