Breakfast Hash Browns, Bacon and Egg Bake

(43)
  3 reviews
  • 25|min prep time
  • 9|hr|25|min total time
  • 9 ingredients
  • 6 servings

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) Pillsbury™ refrigerated crescent dinner rolls

Directions

  1. 1 Spray 11x7-inch (2-quart) glass baking dish with cooking spray. Spread potatoes evenly in baking dish. Add cheese; stir gently to mix.
  2. 2 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.
  3. 3 When ready to serve, heat oven to 350°F. Uncover baking dish; bake 30 minutes.
  4. 4 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.
  5. 5 Bake 15 to 20 minutes longer or until potatoes are tender and crust is deep golden brown. Let stand 10 minutes before serving.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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