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! MORE+ LESS-

By Pillsbury Kitchens

July 30, 2009

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)

eggs

1/2

cup milk

teaspoon salt-free garlic-herb blend

1/2

teaspoon salt

1/2

teaspoon red pepper sauce

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

can (8 oz) Pillsbury™ refrigerated crescent dinner rolls

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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.

This dish needs to refrigerate at least 8 hours before baking, so it's a great do-ahead recipe.
Be sure to figure in the standing time when using this recipe. Not only is the dish too hot to eat right out of the oven, but the stand time also allows the casserole to set up for easier cutting.