1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
Instructions
Spray 11x7-inch (2-quart) glass baking dish with cooking spray. Spread potatoes evenly in baking dish. Add cheese; stir gently to mix. 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.
When ready to serve, heat oven to 350°F. Uncover baking dish; bake 30 minutes.
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.
Bake 15 to 20 minutes longer or until potatoes are tender and crust is deep golden brown. Let stand 10 minutes before serving..
Originally Submitted
12/13/2010
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