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    Breakfast Pot Pie


    Source of Recipe


    Terri B.

    List of Ingredients




    4 cups potatoes O'Brien, frozen
    6 ounces shredded colby-Jack cheese (I used all of the 8 oz. bag)
    6 Large eggs
    1/2 cup 1% low-fat milk
    1 teaspoon salt-free garlic-herb blend
    1/2 teaspoon salt
    1/2 teaspoon hot pepper sauce
    5 slices cooked bacon, cut into 1/2" pieces
    1 8-oz. can refrigerated crescent roll dough

    Recipe



    1. Spray 11x7 (2-quart) glass baking dish with nonstick cooking spray. Spread potatoes evenly in sprayed baking dish. Add cheese; stir gently to mix.

    2. Beat eggs thoroughly in medium bowl. Add milk, garlic-herb blend, salt, and hot pepper sauce; beat until well blended. Pour over potato-cheese mixture. Top with bacon. Cover; refrigerate at least 8 hours or overnight.

    3. When ready to serve, heat oven to 350. Uncover baking dish; bake 30 minutes.

    4. Removing baking dish from oven. Separate dough into 4 rectangles. If desired, with small canape cutters, cut out a few shapes from each rectangle. Carefully place rectangles over hot potato mixture so corners of rectangles met in center; do not seal seams. Carefully press edges to sides of baking dish. Place cut out shapes on top of rectangles.

    5. Return to oven; bake an additional 20 minutes or until potatoes are tender and crust is deep golden brown. Let stand 10 minutes before serving.

 

 

 

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