Hashbrown Egg Bake

(from jess’s recipe box)

Great for a group of people!

Categories: Breakfast

Ingredients

  • 1-32 oz. frozen cubed hashbrowns thawed
  • 1 lbs. sliced bacon- cooked and crumbled
  • 1 cup shredded cheddar- divided
  • 1/4 tsp salt
  • 2 cups of milk
  • 8 eggs
  • 1 dash paprika

Directions

  1. In a large bowl combine thawed hashbrowns/cooked bacon/1/2 cup cheese/and salt. Spoon into greased 9×13 pan. In bowl beat eggs and milk until smooth. Pour over hashbrowns. Sprinkle paprika. Bake uncovered at 350 for 45 minutes to an hour. Top with remaining cheese the last 5 minutes.

  2. *If refrigerate overnight- remove 30 minutes prior to baking or cook the full hour.

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