Hash Brown Egg Bake
Hash Brown Egg Bake
INGREDIENTS
- 1 (32 ounce) package frozen cubed hash brown potatoes, thawed
- 1 pound sliced bacon, cooked and crumbled
- 1 cup shredded Cheddar cheese, divided
- 1/4 teaspoon salt
- 8 eggs
- 2 cups milk
- 1 dash paprika
DIRECTIONS
- In a large bowl, combine hash browns, bacon, 1/2 cup cheese and salt. Spoon into a greased 13-in. x 9-in. x 2-in. baking dish. In a bowl, beat eggs and milk until smooth; pour over hash brown mixture. Sprinkle with paprika. Bake, uncovered, at 350 degrees F for 45-50 minutes until golden. Top with the remaining cheese.
FOOTNOTE
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Editor's Note: This dish may be prepared in advance, covered and refrigerated overnight. Remove from the refrigerator 30 minutes before baking.
