Breakfast Hash Browns, Bacon and Egg Bake

“This has it all in one dish. I love this for holiday mornings or Sunday Brunch. It uses refrigerated crescents for it forms a "crust" on the top.....yummy. Be sure to remember that this dish needs to sit in refrigerator overnight.”
1hr 25mins

Ingredients Nutrition

  • 4 cups o'brien frozen potatoes (potatoes with peppers and onions)
  • 6 ounces shredded colby-monterey jack cheese
  • 6 eggs
  • 12 cup milk
  • 1 teaspoon mrs. dash garlic-herb blend seasoning
  • 12 teaspoon salt
  • 12 teaspoon hot sauce
  • 5 slices precooked bacon, cut into pieces
  • 8 ounces refrigerated crescent dinner rolls


  1. Spray 11x7 inch glass baking dish with nonstick cooking spray.
  2. Spread potatoes evenly in baking dish.
  3. Add cheese; stir gently to mix.
  4. Beat eggs thoroughly in medium bowl.
  5. Add milk, Mrs. Dash seasoning, salt and hot sauce; beat until well blended.
  6. Pour over potato-cheese mixture.
  7. Top with bacon.
  8. Cover; refrigerate at least 8 hours or overnight.
  9. When ready to serve, heat oven to 350.
  10. Uncover baking dish; bake 30 minutes.
  11. Remove baking dish from oven.
  12. Seperate crescent dough into 4 rectangles.
  13. Carefully place rectangles over hot potato mixture so corners of rectangles meet in center; do not seal seams.
  14. Carefully press edges to sides of baking dish.
  15. Return to oven; bake an additional 15 to 20 minutes or until potatoes are tender and crust is deep golden brown.
  16. Let stand 10 minutes before serving.

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