Breakfast Bake

This is a good one because you make it ahead and then just bake it in the morning. We make it for the holidays since everyone is usually busy rushing around.

5 Cups frozen Southern Style Hash Browns (with or without onions and peppers)
2 Cups shredded Colby-Monterey Jack Cheese
8 Eggs
3/4 Cup Milk
1 tsp Garlic-Herb Blend
1/2 tsp salt
1 tbsp Red Hot Sauce
5 Slices precooked bacon, cut into bits
5 Links cooked sausage, cut into slices
1 can Pilsbury Refridgerated Crescent Rolls

Spray 9x13 pan with cooking spray. Spread potatoes evenly in dish. Add cheese and stir gently to mix.

In medium bowl, beat eggs thoroughly with wire whisk. Add milk, garlic-herb blend, salt and hot sauce; beat until well blended. Pour over the potato-cheese mixture. Top with sausage and bacon. Cover; refridgerate at least 8 hours or overnight.

Heat oven to 350 degreees. Uncover baking dish and bake 30 minutes.

Remove baking dish from oven. Separate 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.

Bake 15 to 20 minutes longer or until potatoes are tender and crust is deep golden brown. Let stand 10 minutes before serving.