I entered this recipe into the Pillsbury Bake-Off competition this year but unfortunately it didn’t make it to the top 100.  I do love the recipe even though there are a lot of steps.  You should try it and tell me what you think.  Does it make it into your top 100? Notice the awesome BACON BOW on top!

• 1 can Pillsbury® Crescent Recipe Creations™ Refrigerated Flaky Dough Sheet 8-oz
• 4 slices of bacon
• 2 maple syrup and brown sugar sausage patties
• ¼ cup vegetable oil
• 1 cup frozen shredded hash browns 
• 4 Eggland’s Best Large Brown Eggs
• ¼ cup of milk
• Dash salt
• Dash pepper
• 1 tablespoon Italian seasoning 
• 2 Ham Slices
• ½ shredded Mexican blend cheese 
• 4 tablespoons parmesan cheese

Preheat oven to 350 degrees.  Line a loaf pan with aluminum foil with extra foil exceeding the top of the loaf pan to help with removal later.  Unroll Pillsbury® Crescent Recipe Creations™ Refrigerated Flaky Dough Sheet 8-oz on a cutting board.  Cut a piece of crescent recipe creation large enough to fit in the bottom of a loaf pan.  Place the loaf pan in the oven and cook for 8 minutes.  Once the crescent rolls are slightly browned, remove from the oven and set aside to cool.

Meanwhile, place 4 slices of bacon on baking sheet and place in the oven and cook for 10 minutes.  After ten minutes, add the two maple syrup and brown sugar sausage patties to the baking sheet and turn the bacon.  Return the baking sheet to the oven and bake an additional 7 minutes.  Once bacon and sausage is finished cooking, set bacon on paper towels to drain and dice sausage patties.

While meat is cooking, place 1/4 cup of vegetable oil in a medium sized frying pan on medium high heat.  Once the oil is to temperature, add the frozen hash browns and cover pan with lid.  Cook the hash browns for 7 minutes on one side and flip.  Cook an additional 7 minutes or until they are brown and crispy.  Once the hash browns are done, season with salt and set aside.

Beat 4 eggs with ¼ cup milk and season with salt, pepper and ½ tablespoon Italian seasoning.  Spray a frying pan with non-stick cooking spray and heat to medium.  Add the beaten eggs and cook slowly on medium heat stirring occasionally.  Remove the eggs and set aside.  Brown the ham slices in the same frying pan until slightly browned. 

Once all items are cooked, begin layering into loaf pan.  Place 4 slices of bacon on top of cooking crescent roll bottom.  Add 1/3 of the scrambled eggs and cover with ¼ cup shredded Mexican cheese blend.  Add ½ of the crispy, shredded hash browns and then cover with the 2 slices of ham.  Add another 1/3 of the scrambled eggs and another ¼ cup of shredded Mexican cheese blend.  Follow with diced sausage, the remaining ½ of the shredded hash browns, the remaining eggs, and then the remaining cheese.  Top finally with 2 tablespoon of parmesan cheese.   Sprinkle the remaining ½ teaspoon of Italian seasoning on the uncooked crescent rolls along with 2 tablespoons of parmesan cheese.

Cut the uncooked crescent rolls into 4 strips.   Twist the strips in to a spiral.  Add the strips to the loaf pan around the outer edge.  Bake the breakfast meatloaf for 15 minutes or until the top crescent are lightly browned.  Remove from the oven and let rest for 5 minutes.

After the Breakfast Meatloaf has cooled slightly, use the aluminum foil to remove the loaf from the pan and place on serving platter.