Hashbrown Egg Casserole
Perfect for holiday mornings!
Servings - 8 servings
Ingredients
- 32 oz frozen shredded potatoes
- 8 slices bacon, cooked and crumbled (I bake in the oven ahead of time!)
- 2 cups shredded cheese, divided
- 10 eggs
- 2 cups milk
- 1 tsp salt
- Garnish: sliced green onions
Instructions
- Cook and crumble the bacon ahead of time.
- Preheat oven to 350. Lightly grease a 9x13-inch baking dish with non-stick cooking spray.
- In large mixing bowl, toss together the frozen shredded potatoes, crumbled bacon and half of the shredded cheese. Transfer to the prepared baking dish.
- In another bowl, whisk together the eggs, milk and salt. Then pour into the shredded potatoes.
- Bake, uncovered, in the preheated oven for 50 to 60 minutes, or until eggs in the middle have set.
- Top with remaining cheese and bake another 5 minutes, or until melted. Garnish with sliced green onions.
- Serve Hashbrown Egg Casserole for holiday brunch, breakfast or anytime you want a warm, hearty breakfast!