-
1
Preheat oven to 350 degrees.
-
2
In a nonstick skillet, add cooking spray and sautee Simply Potatoes Shredded Hashbrowns with red bell pepper and green onions until vegetables are tender (about 10 minutes).
-
3
Salt and pepper to taste.
-
4
Set aside.
-
5
Cook bacon in microwave or skillet, drain, and chop.
-
6
Set aside.
-
7
Pour egg substitute (or real eggs) into a large bowl.
-
8
Add whipping cream and season with paprika, salt and pepper.
-
9
Wisk lightly until combined.
-
10
Set aside.
-
11
Spray a 13x9 inch casserole dish with cooking spray.
-
12
Begin to layer the casserole by unrolling the crescent rolls without seperating the seams.
-
13
Line the casserole dish with the crescent rolls, stretching rolls to the corners if needed.
-
14
Sprinkle parmesan cheese over the crescent rolls.
-
15
Next, add a layer of crumbled bacon.
-
16
Spoon the hashbrown, bell pepper, and mixture on top of the bacon, making sure to cover the entire area.
-
17
Next, sprinkle cheddar cheese over the hashbrowns.
-
18
For the final layer, top with egg mixture.
-
19
(Optional) Top lightly with additional cheddar and/or parmesan.
-
20
Bake casserole at 350 degrees for 30-35 minutes, or until eggs are done.
-
21
Be sure to keep an eye on the crescents to ensure they do not burn.
-
22
Remove from the oven and allow to cool for 10 minutes.
-
23
Divide and devour!
