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.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
contains eggs
- 2 cups milk
- 8 eggs
- 1 dash paprika
- 1/4-1/2 teaspoon salt
- 32 ounces hash brown potatoes frozen cubed and thawed
- 1 lb sliced bacon cooked and crumbled
- 4 ounces cheddar cheese shredded and divided
- Carbohydrate 48.9494708970226 g
- Cholesterol 64.3388510825721 mg
- Fat 47.4602075787984 g
- Fiber 3.62873901087242 g
- Protein 19.4952977645832 g
- Saturated Fat 15.4184827530744 g
- Serving Size 1 1 serving(s) (367g)
- Sodium 1100.77480051629 mg
- Sugar 45.3207318861502 g
- Trans Fat 4.02902321841723 g
- Calories 702 calories
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.
