Tuesday, September 13
Cheesy Hash Brown Egg Bake
We sometimes like breakfast for dinner at our house. This recipe can be used easily for either.
1 (26 oz) package frozen hashbrowns, shredded, thawed
2-3 oz. sliced bacon, cooked and crumbled
1 cup shredded cheddar cheese (mild or medium), plus extra as desired for topping
1/8 tsp. black pepper
1/4 tsp. salt
1 tsp. Lawry's Seasoning Salt
Preheat oven to 350 degrees.
In a large bowl, combine thawed hash browns, bacon, 1 cup cheese, pepper, salt and Lawrys. Evenly distribute in a 9 x 13 x 2 inch baking dish.
Beat eggs and milk in a bowl until smooth. Pour over hash brown mixture.
Sprinkle with a light coat of paprika.
Bake uncovered for 45-55 minutes or until top is a light golden brown. Remove from oven and top with desired amount of shredded cheese. (I used an 8 ounce brick of cheese TOTAL on this recipe).
There is so much potential for change to suit your liking in this recipe. Replace bacon for breakfast sausage, remove meat for meatless version, add chopped onion, mushrooms or even some green chiles.
Also you can prepare this the night before stopping at the part where you would put it in the oven and instead cover tightly and refrigerate. Next day, either remove from refrigerator and wait 30 minutes to bake or bake around 20 to 30 minutes longer.