Directions
- 1Add 16 oz of crispy crowns, tater tots, or hash browns to a 9x13 baking dish, covering the bottom evenly.
- 2Bake the potatoes in a 375° oven for 25 minutes.
- 3While the potatoes are browning, fully cook 16 oz of bacon.
- 4Remove the cooked bacon from the pan and set it aside.
- 5In the same pan, break up and brown one pound of breakfast sausage.
- 6Add 0.5 tablespoon of black pepper and 0.5 tablespoon of flavor time southern seasoning to the sausage.
- 7Sprinkle in 0.25 cup of all-purpose flour, stir it around, and let it cook for a few minutes to remove the raw flour taste.
- 8Continuously stir in 1.5 cups of whole milk until the mixture thickens, then remove it from the heat.
- 9In a separate pan, scramble eight eggs, being careful not to overcook them; remove from heat when just set.
- 10Spread the scrambled eggs over the browned potatoes in the baking dish.
- 11Add the cooked bacon over the eggs.
- 12Add the sausage gravy over the bacon.
- 13Sprinkle 8 oz of freshly shredded cheddar cheese over the layers.
- 14Top with one 8 oz can of crescent rolls, spreading it out evenly and sealing it all the way around.
- 15Bake in a 375 degree oven for 30 minutes.
Ingredients
- 16 oz crispy crowns, tater tots, or hash browns
- 16 oz bacon
- 1 pound breakfast sausage
- 0.5 tablespoon black pepper
- 0.5 tablespoon flavor time southern seasoning
- 0.25 cup all-purpose flour
- 1.5 cups whole milk
- 8 eggs
- 8 oz freshly shredded cheddar cheese
- 1 8 oz can crescent rolls
Equipment
9x13 baking dishovenpan
Tips
- Do not overcook the scrambled eggs; remove them from the heat when they are just set.
- Ensure the crescent rolls are spread out evenly and sealed all the way around the dish.
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