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Hash Brown Egg Bake Recipe

Hash Brown Egg Bake Recipe photo by Taste of Home

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A package of frozen hash browns makes this recipe simple to prepare. Featuring bacon and cheddar cheese, it's tasty breakfast or brunch fare. You can even make it the night before, keep in the fridge and bake the next morning—so convenient! —Cheryl Johnson Plymouth, Minnesota

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Hash Brown Egg Bake Recipe

Prep: 20 min. Bake: 45 min.

Yield: 8 Servings

20 45 65

Ingredients

1 package (32 ounces) frozen cubed hash brown potatoes, thawed
1 pound bacon strips, cooked and crumbled
1 cup (4 ounces) shredded cheddar cheese, divided
1/4 to 1/2 teaspoon salt
8 eggs
2 cups milk
Paprika

Directions

In a large bowl, combine the hash browns, bacon, 1/2 cup cheese and salt. Spoon into a greased 13-in. x 9-in. baking dish. In another large bowl, beat eggs and milk until blended; pour over hash brown mixture. Sprinkle with paprika.
Bake, uncovered, at 350° for 45-50 minutes or until a knife inserted near the center comes out clean. Sprinkle with remaining cheese. Yield: 8 servings.

Originally published as Hash Brown Egg Bake in Quick Cooking March/April 1998, p27

Sparkling Wine

Enjoy this recipe with a sparkling wine.

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Reviews for Hash Brown Egg Bake

Hash Brown Egg Bake

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Reviewed on Feb. 18, 2013 by jobr0501

I would make this again, but probably add peppers and maybe sausage instead of bacon for more flavor. Took about an hour to bake, rather than 45 minutes.

Reviewed on Jan. 26, 2013 by Katthie

This is a good basic recipe. Then add all your favorites and make it your own special treat for family and friends. Everytime I make this I add something different. Everyone loves it when make this..

Reviewed on Nov. 23, 2012 by linnij

If so many have to subtract potatoes, add more eggs and other ingredients for more flavor, obviously it's not that great of a recipe.

Reviewed on Nov. 23, 2012 by linnij

I agree with some others...bland and way too many potatoes for only 8 eggs. I questioned the ratio when I added them to the pan but did it anyway. It wasn't cheesy at all... only 1 cup cheese... it basically disappeared as did the eggs and I even used 12 eggs verses the 8. If I ever tried this again I would only used half the potatoes. I used 2 cups of cheese verses the 1 cup in the recipe and no one noticed the cheese still. All 10 people said "where are the eggs and not enough cheese." I was so disappointed with this recipe and even more that I tired it out on a holiday for breakfast.

Reviewed on Sep. 23, 2012 by mapete8

Cheesy and delicious, as well as quite easy to make. My family has requested this quite a few times.

Reviewed on Apr. 29, 2012 by regard

I sauteed 1 cup chopped sweet peppers in the bacon grease for added flavor and color.

Reviewed on Jul. 15, 2011 by darcadi

I love this recipe, but added diced onions and it was even better!

Reviewed on Apr. 15, 2011 by soorbeck

This was a great success at our recent breakfast pot-luck at work, especially since one of my co-workers is on a gluten-free diet. I had lots of requests for the recipe. I use a 28oz bag of hash browns instead of the 32oz bag, and increased the eggs to 10. I also added some chopped red and green peppers and onion. This one's a keeper!

Reviewed on Feb. 22, 2011 by lcatalani

Very bland,nothing to write home to mom about ,roommates was not impressed at all needs a major overhaul before I would make this again, normally the recipes that I make from Taste of Home are perfect but not this one.

Reviewed on Jan. 09, 2011 by irish2learn

Family loved it. I would cut back on the potatos next time, and add 2 more large eggs. Great flavor; used cracker barrel sharp cheddar! yum.

Reviewed on Dec. 31, 2010 by gcovalt

My husband and I really liked this and I will make again but with less hash browns and more egg.

Reviewed on Dec. 26, 2010 by dolphin62598

I was a little concerned after reading other reviews about how this was going to turn out. However, in the end I decided to go with this one because I was pressed for time and I needed something simple to make for Christmas morning. I was pleasantly surprised. It was delicious and my entire family loved it. I didn't think the hashbrowns overpowered the casserole-they added a nice flavor. I did change one little step though. I added the bacon after I poured the eggs over the poatoes. So I sprinkled the bacon on top and kind of took a fork to press it down into the egg/potato mixture. Also-I used that new Kraft shredded cheese with a touch of Philadelphia cream cheese in it. It was super creamy and went well with the dish!!

Reviewed on Sep. 15, 2010 by TKCloughfam

I would use shredded hash browns or cubed but not the whole bag. It tasted more like hash brown bake instead of an egg bake. I may try 2-3 more eggs next time too. It did take a little longer to cook depending on your oven. It did taste good so its a keeper just changed a bit.

Reviewed on May. 30, 2010 by Deevey

This is one of my husbands favorite breakfast recipes. We make it out at camp on fall mornings.

Reviewed on Apr. 04, 2010 by glyndajanz

I love to make this before church and bake it in my timed oven. I also add 1/2 cup chopped green peppers. My family loves it!

Reviewed on Feb. 19, 2010 by CurlyGirlCa

I'm rating this again because this is one of our go-to recipes. I use 25 brown-n-serve sausages (using the FJ sausage bag from Costco) and add green chilies and olives. There's just three of us and it's usually gone in two days we love it that much.

Reviewed on Sep. 12, 2009 by CurlyGirlCa

Now I add a can each of green chilis and sliced olives. Yummy!

Reviewed on Jan. 03, 2009 by CurlyGirlCa

I used brown'n serve sausages instead of the bacon - a keeper. Family of 3 - gone in less than 24 hours. I've stocked up on hashbrowns!

Reviewed on Jan. 04, 2008 by Anonymous

THIS IS SUPER DELICOUS'THANKS

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