Hash Brown Egg Bake Recipe

4 43 51
Hash Brown Egg Bake Recipe
Hash Brown Egg Bake Recipe photo by Taste of Home
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Hash Brown Egg Bake Recipe

Read Reviews
4 43 51
Publisher Photo
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
Featured In: 13x9 Brunch Recipes
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 45 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 45 min.

Ingredients

  • 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

Directions

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.
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.
Editor's Note: This dish may be prepared in advance, covered and refrigerated overnight. Remove from the refrigerator 30 minutes before baking.
Originally published as Hash Brown Egg Bake in Quick Cooking March/April 1998, p27

Nutritional Facts

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

  • 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 in the center comes out clean. Sprinkle with remaining cheese. Yield: 8 servings.
Editor's Note: This dish may be prepared in advance, covered and refrigerated overnight. Remove from the refrigerator 30 minutes before baking.
Originally published as Hash Brown Egg Bake in Quick Cooking March/April 1998, p27

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Reviews forHash Brown Egg Bake

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Maddie User ID: 9223726 269734
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 User ID: 6839070 264747
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 User ID: 6967624 264356
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 User ID: 3016690 261519
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 User ID: 9051590 260220
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 User ID: 8913476 252692
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 User ID: 8903278 252283
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 User ID: 4825408 245485
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."

MY REVIEW
CMSMN User ID: 7062384 245253
Reviewed Mar. 10, 2016

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

MY REVIEW
truecrazycook User ID: 8702643 242008
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."

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