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Breakfast Hash Browns, Bacon & Egg Bake Recipe

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This recipe for Breakfast Hash Browns, Bacon & Egg Bake, by , is from Theresa's Favorites , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Sunday, November 2, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 cups frozen hash browns
1 1/2 cups colby-monterey jack cheese
6 eggs
1/2 cup milk
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon red pepper sauce
5 slices precooked bacon cut into 1/2 inch pieces
1 can refrigerated crescent dinner rolls

Directions:
Directions:
Spray 11 x 7 glass baking dis with cooking spray. Spread potatoes evenly in dish; add cheese; stir gently to mix.

In bowl, beat eggs with whisk; add milk, garlic powder, salt and pepper sauce; beat until well blended. Pour over potatoes mixture Top with bacon. Cover; refrigerate at least 8 hours or overnight.

When ready, heat oven to 350. Uncover dish and bake 30 minutes.

Remove dish from oven. Separate dough into 4 rectangles. Carefully place retangles over hot potato ixure so that rectangles meet in the center; do not seal seams.

Bake 15-20 minutes longer; let stand 10 minutes before serving.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
25 minutes

 

 

 

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