Bacon and Egg Breakfast Bake
20m
Prep Time
1h
Cook Time
8
Servings
Ingredients
COPY INGREDIENTS
4 cups frozen hash browns with onion and peppers, O'Brien style2 cups colby-Monterey Jack cheese, shredded8 eggs3/4 cup milk1/2 teaspoon garlic powder1/2 teaspoon Italian herb blend1 teaspoon salt1/3 cup scallions, sliced10 slices of cooked bacon, cut into 1/2 inch pieces1 (8 ounce) can refrigerated crescent rolls
Instructions
- Spray a 9x13 inch baking dish with cooking spray. Spread potatoes in the bottom of baking dish, add cheese and toss gently to mix.
- Beat eggs in medium bowl; add milk, garlic powder, Italian herb blend, salt and scallions, beat until well blended. Mix in the petite diced tomatoes, pour over potato-cheese mixture and top with cooked bacon. Cover and refrigerate overnight.
- Preheat oven to 350°F. Uncover and bake for 40-45 minutes, until top is almost set.
- Separate crescent rolls into 8 triangles. Place triangles, alternating the points, over the hot potato mixture. There should be about 1/4 inch between each triangle.
- Return to oven and bake an additional 15-20 minutes or until crust is golden brown. Let stand 10 minutes before serving.
Note: 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 allows the casserole to set for easier cutting.
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