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Hash Brown Egg Bake Recipe

Hash Brown Egg Bake Recipe

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
TOTAL TIME: Prep: 20 min. Bake: 45 min. YIELD:8 servings


  • 1 package (30 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 large eggs
  • 2 cups milk
  • Paprika


  • 1. In a large bowl, combine the hash browns, bacon, 1/2 cup cheese and salt. Spoon into a greased 13x9-in. baking dish. In another large bowl, beat eggs and milk until blended; pour over hash brown mixture. Sprinkle with paprika.
  • 2. 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.

Nutritional Facts

1 cup: 354 calories, 19g fat (8g saturated fat), 227mg cholesterol, 649mg sodium, 23g carbohydrate (4g sugars, 1g fiber), 21g protein

Reviews for Hash Brown Egg Bake

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Reviewed Mar. 15, 2016

"I found that this recipe lacked flavor. Based on other reviews, I used o'brien potatoes and added salt and pepper to the eggs thinking that would help but it didn't really seem to make a difference. I also added an extra egg, a little extra milk and double the amount of cheese but the potatoes seemed to overpower the dish to the point that I barely tasted the bacon or the cheese. I really wanted to like this dish since it's easy to put together and makes a lot but I doubt that I will try it again."

Reviewed Mar. 10, 2016

"Great basic recipe but improved with the addition of more eggs, cheese and cream."

Reviewed Jan. 18, 2016

"Made a couple of alterations but turned out great full of flavour. I use 20 oz of Potatos o'brian vs. hash browns and added some chives, garlic, and onion powder."

Reviewed Dec. 30, 2015

"very blah, even with hash browns with onions and green peppers and added spice didn't help. quick and easy. wont make again"

Reviewed Nov. 24, 2015

"After making it one time,I added an extra egg and a can of diced green chilis and and extra 1/2 cup of cheese to the mixture. It was yummy and my husband and I like it alot"

Reviewed Jan. 1, 2015

"I can't understand the 4 & 5 stars for this recipe. Unless the recipe is altered as suggested by numerous reviews, the casserole is very dry and tastes only of hashbrowns not eggs. I made this casserole for New Years Day brunch and was embarassed to serve this dry, tasteless dish.

I gave the dish 2 stars because It was edible and the ingredients together could be good, but the recipe, as is, is not good.

Reviewed Nov. 3, 2014

"Very quick and easy. Will definitely use this recipe as a go-to for a quick, filling meal. Family loved it!"

Reviewed Oct. 11, 2014

"Kind of bland for us, but a great starting point for the basics."

Reviewed Oct. 5, 2014

"I just made this for the first time. LOVE it. Will definitely make it again. I didn't alter the ingredients at all even though I wondered about putting dill seed in it. Love the onion/green pepper taste and the texture of it with the hash browns."

Reviewed Aug. 28, 2014

"I made this for dinner tonight, OH MY GOSH, it was so delicious. My family just gobbled it up. Next time I have to double the recipe! ! No leftovers."

Reviewed Apr. 17, 2014 Edited Apr. 20, 2014

"My husband doesn't like pork so I used turkey bacon and he loved it. Also 2% milk works just as well for does how can't use whole milk. You might have to cook 5 or 10 minutes if you do use 2%. I used this recipe as a base and added salt and pepper to the eggs first then added spinach, onions and red peppers to the mixture. It's like a baked omelet. My family loves it and its not so bland."

Reviewed Apr. 15, 2014

"Do you think I could use veggie bacon or imitation bacon bits? It looks really good, but I don't eat pork."

Reviewed Dec. 26, 2013

"Quick and easy. A taste everyone can enjoy."

Reviewed Dec. 1, 2013

"I halved the recipe, but with 5 eggs and less than half of the potatoes, like the other reviews are saying. Pretty darn good!"

Reviewed Nov. 30, 2013

"everbody loved this. i added a few links of chorizo . my mother-in-law had 2 helpings. next time i will try deli ham instead of the bacon and chorizo."

Reviewed Jul. 11, 2013

"I like to serve this with ketchup."

Reviewed Jun. 16, 2013

"Seemed kind of dry and plain, yet nice and easy to make and then just let the oven do the rest."

Reviewed Feb. 18, 2013

"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 Jan. 26, 2013

"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 Nov. 23, 2012

"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 Nov. 23, 2012

"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 Sep. 23, 2012

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

Reviewed Apr. 29, 2012

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

Reviewed Jul. 15, 2011

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

Reviewed Apr. 15, 2011

"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 Feb. 22, 2011

"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 Jan. 9, 2011

"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 Dec. 31, 2010

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

Reviewed Dec. 26, 2010

"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 Sep. 15, 2010

"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 May. 30, 2010

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

Reviewed Apr. 4, 2010

"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 Feb. 19, 2010

"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 Sep. 12, 2009

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

Reviewed Jan. 3, 2009

"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 Jan. 4, 2008


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