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!