Hash Browns, Bacon & Egg Bake
Source of Recipe
List of Ingredients
4 cup Ore-Ida Potatoes O'Brien
4 oz Kraft Free Shredded Cheddar Cheese
1/2 tsp table salt
1/2 tsp hot pepper sauce
5 slices cooked bacon
8 oz Pillsbury Reduced-Fat Crescent(s)
1 1/2 cup Egg Beaters Egg Beaters
Spray 11x8 glass baking dish with nonstick cooking spray. Spread potatoes evenly in sprayed baking dish. Add cheese; stir gently to mix. Add milk, garlic-herbl blend, salt and hot pepper to sauce, blend. Pour over potato-cheese mixture. Top with bacon. Cover; refrigerate at least 8 hours or overnight.
When ready to serve, heat oven to 350. Uncover baking dish; bake 30 minutes. Remove baking dish from oven. Separate dough into 4 rectangles. 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.
Return to oven; bake an addition 15 to 20 minutes or until potatoes are tender and crust is deep golden brown. Let stand 10 minutes before serving.