Breakfast Hash Browns, Bacon And Egg Bake

• 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

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.

obrien frozen potatoes, colbymonterey, eggs, milk, garlic, salt, hot sauce, bacon, rolls

Taken from www.food.com/recipe/breakfast-hash-browns-bacon-and-egg-bake-358888 (may not work)