Breakfast Egg Bake
Convenient refrigerated crescent rolls create a golden border around this all-in-one breakfast dish. Great way to start the day from Red Gold! Breakfast Egg Bake
Ingredients
- 4 CUPS FROZEN HASH BROWNS WITH ONION AND PEPPERS, O’BRIEN STYLE
- 1½ CUPS SHREDDED COLBY-MONTEREY JACK CHEESE
- 6 EGGS
- ½ CUP MILK
- 1 TEASPOON GARLIC HERB BLEND
- ½ TEASPOON SALT
- 1 (14.5 OUNCE) CAN RED GOLD® PETITE DICED TOMATOES W/LIME JUICE & CILANTRO, DRAINED
- 5 SLICES PRECOOKED BACON, CUT INTO ½ INCH PIECES
- 1 (8 OUNCE) CAN CRESCENT ROLLS
Instructions
- SPRAY AN 11X7 INCH BAKING DISH WITH COOKING SPRAY. SPREAD POTATOES IN BOTTOM OF BAKING DISH. ADD CHEESE; STIR GENTLY TO MIX.
- BEAT EGGS IN MEDIUM BOWL; ADD MILK, GARLIC-HERB BLEND, SALT AND RED GOLD® PETITE DICED TOMATOES WITH LIME JUICE & CILANTRO; BEAT UNTIL WELL BLENDED. POUR OVER POTATO-CHEESE MIXTURE AND TOP WITH COOKED BACON. COVER AND REFRIGERATE OVERNIGHT.
- PREHEAT OVEN TO 350O F. UNCOVER AND BAKE FOR 30 MINUTES. REMOVE FROM OVEN.
- SEPARATE DOUGH INTO 4 RECTANGLES AND CUT OUT A FEW SHAPES FROM EACH RECTANGLE. PLACE RECTANGLES OVER HOT POTATO MIXTURE SO CORNERS OF RECTANGLES MEET IN CENTER; DO NOT SEAL SEAMS. PRESS EDGES TO SIDE OF BAKING DISH AND PLACE CUT-OUT SHAPES ON TOP OF RECTANGLES.
- RETURN TO OVEN AND BAKE AN ADDITIONAL 15 TO 20 MINUTES OR UNTIL CRUST IS GOLDEN BROWN. LET STAND 10 MINUTES BEFORE SERVING.
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