Breakfast Hash Browns Bacon And Egg Bake Recipe

Ingredients

4

cups frozen potatoes O’Brien with onions and peppers (from 24-oz bag)

1 1/2

cups shredded Colby-Monterey Jack cheese blend (6 oz)

6

eggs

1/2

cup milk

1

teaspoon salt-free garlic-herb blend

1/2

teaspoon salt

1/2

teaspoon red pepper sauce

5

slices precooked bacon, cut into 1/2-inch pieces (about 1/4 cup)

1

                        can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)

Preparation

Spray 11x7-inch (2-quart) glass baking dish with cooking spray. Spread potatoes evenly in baking dish. Add cheese; stir gently to mix.

In medium bowl, beat eggs thoroughly with wire whisk. Add milk, garlic-herb blend, salt and pepper sauce; beat until well blended. Pour over potato-cheese mixture. Top with bacon. Cover; refrigerate at least 8 hours or overnight.

When ready to serve, heat oven to 350°F. Uncover baking dish; bake 30 minutes.

Remove baking dish from oven. Separate dough into 4 rectangles. If desired, with small canapé cutters, cut out a few shapes from each rectangle. Carefully place rectangles over hot potato mixture so corners of rectangles meet in center; do not seal seams. Carefully press edges to sides of baking dish. Place cut-out shapes on top of rectangles.

Bake 15 to 20 minutes longer or until potatoes are tender and crust is deep golden brown. Let stand 10 minutes before serving.