Another Breakfast Casserole

The crescent rolls in this make a nice crust and the southwestern style hashbrowns add a bit of zip.

• Ready In: 40 mins
• Serves: 10

Ingredients

• 1 1⁄2 lbs frozen southern style hash brown potatoes
• 2  tablespoons  vegetable oil
• 1⁄2 cup green onion, chopped
• 1⁄2 cup  red pepper, chopped
• 12  eggs, beaten
• 1⁄2 cup milk
• 1⁄2 teaspoon dry mustard
• 1⁄2 teaspoon pepper
• 8  ounces  refrigerated crescent dinner rolls
• 10  slices bacon, cooked, drained and crumbled
• 2 1⁄2 cups cheddar cheese, shredded

Directions

1. Fry potatoes in oil; add onions and peppers - fry until tender.
2. Combine eggs, milk and spices; whisk well and set aside.
3. Grease 9x13 casserole dish. Line bottom of dish with crescent rolls (unrolled and pressed flat). Layer potatoes over crescent rolls; sprinkle with bacon bits, then cheese. Pour egg mixture over top of casserole. Sprinkle with paprika.
4. Bake in preheated oven at 350° for 40 minutes.
5. Can be made the night before and refrigerated.