My mom made three wonderful egg bakes for Maddys baptism and I wanted to make a side to go with them, I ended up making this hasbrown casserole, it was simple to throw together and was good. It got a little burnt but that was because the service ran late.
Hash brown Egg Bake (From: Taste of Home)
- 1 package (32 ounces) frozen cubed hash brown potatoes, thawed
- 1 pound sliced bacon, cooked and crumbled
- 1 cup (4 ounces) shredded cheddar cheese, divided
- 1/4 to 1/2 teaspoon salt
- 8 eggs
- 2 cups milk
- Dash paprika
In a large bowl, combine the hash browns, bacon, 1/2 cup cheese and salt. Spoon into a greased 13-in. x 9-in. baking dish. In another large bowl, whisk eggs and milk until smooth; pour over hash brown mixture. Sprinkle with paprika.
Bake, uncovered, at 350° for 45-50 minutes until a knife inserted near the center comes out clean. Sprinkle with remaining cheese. Yield: 8 servings.
