4 Cups frozen potatoes O'Brien with onions and peppers (from 24-oz bag)

1-/12 Cups shredded Colby-Monterey Jack cheese blend

6 eggs (or egg substitute equivalent)

1/2 C. Milk

1 Tsp. salt-free garlic-herb blend

1/2 Tsp. red pepper sauce

5 Slices precooked bacon, cut into 1/2" pieces

1 Can (8oz) Pillsbury refrigerated crescent dinner rolls (or substitute  1 can Pillsbury pizza crust)

1. Spray 11x7" glass baking dish with cooking spray. Spread potatoes evenly in baking dish. Add cheese and stir gently to mix.

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

1. When ready to serve, preheat oven to 350 degrees F. Uncover baking dish, and bake 30 minutes.

2. Remove baking dish from oven. Separate dough into 4 rectangles. Carefully place rectangles over hot potato mixture so corners of rectangles meet in the center; do not seal seams. Carefully press edges to sides of baking dish. You can also use 1 can of Pillsbury pizza crust in place of the crescent rolls. Simply unroll the pizza crust, and place on top of the casserole. Cover evenly.

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