Bacon and Egg Breakfast Bake

20 minutes Prep Time
1 hour Cook Time
8 Servings

A make-ahead breakfast that features bacon, eggs, hash browns, and cheese for a delicious way to start the day. Put it together the night before and all you need to do in the morning is pop it in the oven. Add this to your next brunch table and it will go quick.

Ingredients

  • 4 cups frozen hash browns with onion and peppers, O’Brien style
  • 2 cups colby-Monterey Jack cheese, shredded
  • 8 eggs
  • 3/4 cup milk
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon Italian herb blend
  • 1 teaspoon salt
  • 1/3 cup scallions, sliced

  • 1 can Redpack Canned Petite Diced Tomatoes 28 oz, well-drained

  • 10 slices of cooked bacon, cut into 1/2 inch pieces
  • 1 (8 ounce) can refrigerated crescent rolls

Instructions

Step one

Spray a 9×13 inch baking dish with cooking spray.  Spread potatoes in the bottom of baking dish, add cheese and toss gently to mix.

Step two

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.

Step three

Preheat oven to 350°F.  Uncover and bake for 40-45 minutes, until top is almost set.

Step four

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.

Step five

Return to oven and bake an additional 15-20 minutes or until crust is golden brown.  Let stand 10 minutes before serving.

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