Hash Brown Egg Bake
"Craving bacon, eggs, and hashbrowns but don't have the energy to make it all? Let your oven do the work for you. I preferred a little more cheese, but I'll leave that up to you. Recipe is from Taste of Home."
photo by diner524
- Ready In:
- 1hr 10mins
- Ingredients:
- 7
- Serves:
-
8
ingredients
- 32 ounces hash brown potatoes, frozen cubed and thawed
- 1 lb sliced bacon, cooked and crumbled
- 4 ounces cheddar cheese, shredded and divided
- 1⁄4 - 1⁄2 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 13x9" baking dish.
- In a separate bowl, beat eggs and milk until smooth and pour over hash brown mixture.
- Sprinkle with paprika.
- Bake, uncovered, at 350 for 45 to 50 minutes or until golden.
- Top with the remaining cheese.
Questions & Replies
-
Can you make this the night before?
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Can this recipe be frozen before or after it's been baked ??
Reviews
-
I have used this recipe for a few years now and love it. I normally make it for breakfast for our Sunday school class and everyone enjoys. I've added a few other spices to mine to put a spin on it. I add fresh nutmeg, pepper and garlic powder. -
This was a very delicious, hearty breakfast casserole. We do breakfast for dinner every now and then and this fit the bill. To be a little naughty, I diced up an onion and sauteed it in the left over bacon drippings and added it to the hashbrown mixture. So good! -
I made this as a late breakfast/early lunch today, as I was busy with PAC and didn't get to breakfast. This was perfect for brunch and so easy. I used refrigerated hashbrown potatoes that I had on hand and added some black pepper, but otherwise, followed as written. I made 1/8 of the recipe which gave a very healthy portion. Next time I might cook the bacon and then saute some onion in a bit of the grease to add to the potato mixture, but was also wonderful just as it is posted. Thanks for sharing Amy!! Made for Spring PAC 09. -
I was excited to fix this for my family and to deliver to someone else, but I was really disappointed. The bag of hashbrowns I had was 30oz rather than 32oz, but there were way too many hashbrowns. The potatoes were too mushy after cooking for 50 min, and it was way too bland. I'm trying it again for delivery because I bought the ingredients already, but I'm using less hashbrowns, adding a lot of seasoning, and I may prebake the potato layer a bit before adding the eggs and milk.
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My very picky 20 month old can not get enough of this!
Tweaks
-
I added sausage and an extra two eggs. I also went heavy on the cheese.
RECIPE SUBMITTED BY
AmyZoe
Nampa, Idaho
I love to try new recipes, and this is a wonderful site to find new additions. I rarely make the same thing twice because it's so much fun to try something different. My life long dream is to travel the world and eat my way around it.
