Breakfast Hash Browns, Bacon and Egg Bake |
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Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 6 |
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This has it all in one dish. I love this for holiday mornings or Sunday Brunch. It uses refrigerated crescents for it forms a crust on the top.....yummy. Be sure to remember that this dish needs to sit in refrigerator overnight. Ingredients:
4 cups o'brien frozen potatoes (potatoes with peppers and onions) |
6 ounces shredded colby-monterey jack cheese |
6 eggs |
1/2 cup milk |
1 teaspoon mrs. dash garlic-herb blend seasoning |
1/2 teaspoon salt |
1/2 teaspoon hot sauce |
5 slices precooked bacon, cut into pieces |
8 ounces refrigerated crescent dinner rolls |
Directions:
1. Spray 11x7 inch glass baking dish with nonstick cooking spray.
2. Spread potatoes evenly in baking dish.
3. Add cheese; stir gently to mix.
4. Beat eggs thoroughly in medium bowl.
5. Add milk, Mrs. Dash seasoning, salt and hot sauce; beat until well blended.
6. Pour over potato-cheese mixture.
7. Top with bacon.
8. Cover; refrigerate at least 8 hours or overnight.
9. When ready to serve, heat oven to 350.
10. Uncover baking dish; bake 30 minutes.
11. Remove baking dish from oven.
12. Seperate crescent dough into 4 rectangles.
13. Carefully place rectangles over hot potato mixture so corners of rectangles meet in center; do not seal seams.
14. Carefully press edges to sides of baking dish.
15. Return to oven; bake an additional 15 to 20 minutes or until potatoes are tender and crust is deep golden brown.
16. Let stand 10 minutes before serving.
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