A golden crust tops a savory egg mixture of cheese, hash-brown potatoes and spices in this wonderful way to start the day!
Breakfast Hash Browns, Bacon and Egg Bake
- Prep Time 25 min
- Total 9 hr 25 min
- Ingredients 9
- Servings 6
Ingredients
- 4 cups frozen potatoes O'Brien with onions and peppers (from 24-oz bag)
- 1 1/2 cups shredded Colby-Monterey Jack cheese blend (6 oz)
- 6 eggs
- 1/2 cup milk
- 1 teaspoon salt-free garlic-herb blend
- 1/2 teaspoon salt
- 1/2 teaspoon red pepper sauce
- 5 slices precooked bacon, cut into 1/2-inch pieces (about 1/4 cup)
- 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
Instructions
-
Step1Spray 11x7-inch (2-quart) glass baking dish with cooking spray. Spread potatoes evenly in baking dish. Add cheese; stir gently to mix.
-
Step2In 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.
-
Step3When ready to serve, heat oven to 350°F. Uncover baking dish; bake 30 minutes.
-
Step4Remove 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.
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Step5Bake 15 to 20 minutes longer or until potatoes are tender and crust is deep golden brown. Let stand 10 minutes before serving.
Nutrition
475
Calories
23g
Total Fat
20g
Protein
47g
Total Carbohydrate
9g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 475
- Calories from Fat
- 205
- Total Fat
- 23g
- 35%
- Saturated Fat
- 10g
- 50%
- Cholesterol
- 245mg
- 82%
- Sodium
- 1010mg
- 42%
- Total Carbohydrate
- 47g
- 16%
- Dietary Fiber
- 3g
- 12%
- Sugars
- 9g
- Protein
- 20g
% Daily Value*:
- Vitamin A
- 12%
- 12%
- Vitamin C
- 8%
- 8%
- Calcium
- 26%
- 26%
- Iron
- 12%
- 12%
Exchanges:
3 Starch; 1 1/2 High-Fat Meat; 2 Fat;Carbohydrate Choice
3Tips from the
Pillsbury Kitchens
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