member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Magnolia Lane      

    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.

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |