Breakfast Hash Browns, Bacon And Egg Bake - cooking recipe

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

Preparation

Spray 11x7 inch glass baking dish with nonstick cooking spray.
Spread potatoes evenly in baking dish.
Add cheese; stir gently to mix.
Beat eggs thoroughly in medium bowl.
Add milk, Mrs. Dash seasoning, salt and hot sauce; beat until well blended.
Pour over potato-cheese mixture.
Top with bacon.
Cover; refrigerate at least 8 hours or overnight.
When ready to serve, heat oven to 350.
Uncover baking dish; bake 30 minutes.
Remove baking dish from oven.
Seperate crescent dough into 4 rectangles.
Carefully place rectangles over hot potato mixture so corners of rectangles meet in center; do not seal seams.
Carefully press edges to sides of baking dish.
Return to oven; bake an additional 15 to 20 minutes or until potatoes are tender and crust is deep golden brown.
Let stand 10 minutes before serving.