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.

• Ready In: 1 hr 25 mins
• Serves: 6

Ingredients

• 4  cups  o'brien frozen potatoes (potatoes with peppers and onions)
• 6  ounces  shredded colby-monterey jack cheese
• 6  eggs
• 1⁄2 cup milk
• 1  teaspoon  mrs. dash garlic-herb blend  seasoning
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon  hot sauce
• 5  slices  precooked bacon, cut into pieces
• 8  ounces  refrigerated crescent dinner rolls

Directions

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.