2 cups frozen shredded hash brown potatoes, thawed
5 large Eggland’s Best eggs
1/2 cup 2% milk
1/2 teaspoon pepper
1/8 teaspoon salt
2 cups shredded cheddar cheese
Directions
Preheat oven to 350°. Unroll crescent dough into one long rectangle; press perforations to seal. Press onto bottom of a greased 13×9-in. baking pan. Top with ham and potatoes.
In a large bowl, whisk eggs, milk, pepper and salt until blended; pour over potatoes. Sprinkle with cheese. Bake until set and cheese is melted, 25-30 minutes.
