PgrancerThe family recipe box

Breakfast

Hash Brown Egg Bake

Source
Pat's Family Recipe Cookbook (handwritten, p. 22)
Serves
8
Cook
350°F, 45-50 min

Ingredients

  • 1 pkg (32 oz) frozen cubed hash brown potatoes, thawed
  • 1 lb sliced bacon, cooked and crumbled
  • 1 cup (4 oz) shredded cheddar cheese, divided
  • 1/4-1/2 tsp salt
  • 8 eggs
  • 2 cups milk
  • Dash paprika

Steps

  1. In a large bowl, combine the hash browns, bacon, 1/2 cup of the cheese, and salt. Spoon into a greased 13x9x2 baking dish.
  2. Beat the eggs and milk until smooth; pour over the hash brown mixture. Sprinkle with paprika.
  3. Cover and refrigerate overnight, or bake uncovered at 350°F for 45-50 min until golden. Top with the remaining cheese.
  4. If refrigerated before baking, remove and let sit 30 min before baking. Yields 8 servings.

Notes

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The original: Hash Brown Egg Bake
The original

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