Prep 30 mins
Cook 35 mins
Ready, Set, Cook! Special Edition Contest Entry: This recipe is great for our busy family because it can be made on Sunday and we are able to grab it and go for a quick breakfast, either hot or cold. We also enjoy this dish as "breakfast for dinner" and it is always requested during holiday brunch. This casserole has all of the classic, favorite breakfast ingredients layered into tasty goodness. Real eggs can easily replace the egg substitute. Our family enjoys topping this casserole with salsa or picante sauce.
- 8 count Pillsbury Refrigerated Crescent Dinner Rolls
- 1⁄4 cup parmesan cheese, finely grated
- 8 -10 slices bacon, cooked and chopped
- 1 (20 ounce) package Simply Potatoes® Shredded Hash Browns
- 1⁄2 cup red bell pepper, diced
- 1⁄2 cup green onion, diced
- 2 cups shredded cheddar cheese
- 2 cups egg substitute, NOT whites, can use 8 real eggs instead of substitute
- 1⁄4 cup whipping cream
- salt and pepper
- cooking spray
- Preheat oven to 350 degrees.
- In a nonstick skillet, add cooking spray and sautee Simply Potatoes Shredded Hashbrowns with red bell pepper and green onions until vegetables are tender (about 10 minutes). Salt and pepper to taste. Set aside.
- Cook bacon in microwave or skillet, drain, and chop. Set aside.
- Pour egg substitute (or real eggs) into a large bowl. Add whipping cream and season with paprika, salt and pepper. Wisk lightly until combined. Set aside.
- Spray a 13x9 inch casserole dish with cooking spray.
- Begin to layer the casserole by unrolling the crescent rolls without seperating the seams. Line the casserole dish with the crescent rolls, stretching rolls to the corners if needed.
- Sprinkle parmesan cheese over the crescent rolls.
- Next, add a layer of crumbled bacon.
- Spoon the hashbrown, bell pepper, and mixture on top of the bacon, making sure to cover the entire area.
- Next, sprinkle cheddar cheese over the hashbrowns.
- For the final layer, top with egg mixture.
- (Optional) Top lightly with additional cheddar and/or parmesan.
- Bake casserole at 350 degrees for 30-35 minutes, or until eggs are done. Be sure to keep an eye on the crescents to ensure they do not burn. Remove from the oven and allow to cool for 10 minutes. Divide and devour!