Breakfast Hash Browns, Bacon and Egg Bake

A golden crust tops a savory egg mixture of cheese, hash-brown potatoes and spices in this wonderful way to start the day!

  • prep time 25 min
  • total time 9 hr 25 min
  • ingredients 9
  • servings 6

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) Pillsbury™ refrigerated crescent dinner rolls
  • 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 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 When ready to serve, heat oven to 350°F. Uncover baking dish; bake 30 minutes.
  • 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 Bake 15 to 20 minutes longer or until potatoes are tender and crust is deep golden brown. Let stand 10 minutes before serving.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    475
    (
    Calories from Fat
    205),
    % Daily Value
    Total Fat
    23g
    23%
    (Saturated Fat
    10g,
    10%
    ),
    Cholesterol
    245mg
    245%;
    Sodium
    1010mg
    1010%;
    Total Carbohydrate
    47g
    47%
    (Dietary Fiber
    3g
    3%
      Sugars
    9g
    9%
    ),
    Protein
    20g
    20%
    ;
    % Daily Value*:
    Vitamin A
    12%;
    Vitamin C
    8%;
    Calcium
    26%;
    Iron
    12%;
    Exchanges:
    3 Starch; 1 1/2 High-Fat Meat; 2 Fat;
    Carbohydrate Choices:
    3
    *Percent Daily Values are based on a 2,000 calorie diet.
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