Bacon and Egg Breakfast Bake
20m
Prep Time
50m
Cook Time
6
Servings
This hearty breakfast casserole has bacon, eggs, hash browns, and cheese all baked into a delicious breakfast dish. Prepare the night before and in the morning, pop in the oven for that perfect breakfast.
This hearty breakfast casserole has bacon, eggs, hash browns, and cheese all baked into a delicious breakfast dish. Prepare the night before and in the morning, pop in the oven for that perfect breakfast.
Ingredients
COPY INGREDIENTS
4 cups frozen hash browns with onion and peppers1 1/2 cups shredded Colby-Monterey Jack cheese6 eggs1/2 cup milk1 teaspoon garlic herb blend1/2 teaspoon salt1 can Red Gold® Petite Diced Tomatoes 14.5 oz or 1 can Red Gold® Petite Diced Tomatoes with Green Chilies, Lime Juice & Cilantro 14.5 oz5 slices precooked bacon, cut into 1/2 inch pieces1 (8 ounce) can refrigerator crescent rolls
Instructions
- Spray an 11x7 inch baking dish with cooking spray. Spread potatoes in bottom of baking dish. Add cheese; stir gently to mix.
- Beat eggs in medium bowl; add milk, garlic-herb blend, salt and petite diced tomatoes; beat until well blended. Pour over potato-cheese mixture and top with cooked bacon. Cover and refrigerate overnight.
- Preheat oven to 350° F. Uncover and bake for 30 minutes. Remove from oven.
- Separate dough into 4 rectangles and cut out a few shapes from each rectangle. Place rectangles over hot potato mixture so corners of rectangles meet in center; do not seal seams. Press edges to side of baking dish and place cut-out shapes on top of rectangles.
- Return to oven and bake an additional 15 to 20 minutes or until crust is golden brown.
- Let stand 10 minutes before serving to allow for easier cutting.
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