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Hash Brown Egg Bake Recipe

Hash Brown Egg Bake Recipe

A package of frozen hash browns makes this hash brown breakfast casserole 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

Ingredients

  • 1 package (30 ounces) frozen cubed hash brown potatoes, thawed
  • 1 pound bacon strips, cooked and crumbled
  • 1 cup shredded cheddar cheese, divided
  • 1/4 to 1/2 teaspoon salt
  • 8 large eggs
  • 2 cups whole milk
  • Paprika

Directions

  • 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 in the center comes out clean. Sprinkle with remaining cheese. Yield: 8 servings.

Recipe Note

Editor's Note: This dish may be prepared in advance, covered and refrigerated overnight. Remove from the refrigerator 30 minutes before baking.

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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Average Rating
MY REVIEW
Cgmaui
Reviewed Dec. 24, 2017

"This is a family get together favorite!"

MY REVIEW
ckchrist
Reviewed Oct. 8, 2017

"The only time consuming part of the recipe (besides cooking time) is frying the bacon. Took about 90 minutes to make and bake. It did need a lot more seasoning. Increase the salt next time and add pepper or other favorite seasonings would help. I agree to cut down on the potatoes as an option, but another option it to increase the eggs-perhaps add 2 more eggs."

MY REVIEW
Maddie
Reviewed Jul. 20, 2017

"This is a very easy recipe to make, although I did add some changes to it. Instead of 30 ounces of hash browns I used 20 ounces. I also reduced the amount of milk and added sausage and onions. It turned out pretty good. You just need to adjust the ingredients."

MY REVIEW
laura78
Reviewed Apr. 16, 2017

"I should've read the reviews before I made it. I agree with many others who said it was too bland and had too many potatoes. I doubled the cheese but didn't add anything else. If I ever make it again, I will add peppers and onion, as well as sausage, more milk and more eggs. I will also use less potatoes. It's hard to believe there was a pound of bacon in it. My dad said all he could taste as potatoes. The egg gets lost in all the potatoes."

MY REVIEW
JAN0831
Reviewed Apr. 5, 2017

"Excellent! I didn't think it was blah at all, though I did add extra cheddar cheese to it (we love cheese). My son loves it, and it's perfect for him to reheat some for breakfast every morning before school."

MY REVIEW
Patricia M
Reviewed Feb. 19, 2017

"easy to prepare. Lacks flavor and though hubby liked it, I thought it was too dry. Definitely needs more spices and cheese. I did add onion when cooking the bacon and garlic granules to potatoes and it still was lacking"

MY REVIEW
Cindy
Reviewed Jan. 24, 2017

"My family and I do not eat spicy food. That being said we thought this recipe was very blah, even for us! I don't understand all the great reviews! There was way too many potatoes. It had almost no flavor. If I did make it again, I would use a lot less potatoes and more bacon."

MY REVIEW
ohhaleyy
Reviewed Aug. 14, 2016

"This recipe is a great base! I find that a few changes make it really yummy. My whole family loves the way I made it, and my boyfriend called it "restaurant good" haha! I don't measure out my spices, so I'll have to guesstimate. I used 26 oz of shredded hashbrowns instead of 30 oz of the cubed ones. I added about 1 TBSP each of garlic and onion powder to the hashbrowns before adding everything else. Also about 1/2 TBSP of black pepper, and a good sprinkling of salt. Then I mixed in 2 cups of shredded cheddar to the potato mixture, then finally adding the hot bacon at the end. To the eggs I added another sprinkling of salt and pepper, and a dash each of onion powder, garlic powder, and cayenne. Don't worry, a dash won't make it spicy, it just adds some dimension and flavor! I baked it at 400 F for about 45 minutes, pulled it out and sprinkled another layer of cheese, and then popped it back in to melt the cheese. Super, super yummy! Next time I may add some chopped up onion, garlic, and peppers."

MY REVIEW
Danica45632
Reviewed Aug. 6, 2016

"All in all, a good recipe for when you dont want to cook every day, lasted us nearly a week as a breakfast or a snack. I found there was not enough egg, and almost entirely no flavor. I plan to make this again but adding a few extra eggs and fillers. I have an older oven which is electric, so cook time will have to be adjusted as well, but again, all in all, a good recipe."

MY REVIEW
hoep
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."

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