A package of frozen potatoes makes this hash brown egg casserole simple to prepare. Featuring bacon and cheddar cheese, this easy egg bake is 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
1 package (30 ounces) frozen cubed hash brown potatoes, thawed
1 pound bacon strips, cooked and crumbled
1 cup shredded cheddar cheese, divided
1/4 to 1/2 teaspoon salt
8 large eggs
2 cups 2% milk
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° until a knife inserted in center comes out clean, 45-50 minutes. Sprinkle with remaining cheese.
Hash Brown Egg Bake Tips
Can you keep an uncooked egg casserole in the refrigerator?
Egg casseroles are perishable and should be cooked within 2 days. If you'd like to enjoy your egg casserole for longer, consider freezing it. Uncooked egg casseroles can be tightly covered and frozen for up to 2 months.
Do you bake a casserole covered or uncovered?
It depends on the casserole recipe, so always follow the instructions. For this hash brown egg bake, we recommend baking it uncovered at a temperature of 350°.
What else can I make from eggs?
If you are trying to use up eggs, egg bakes are a great option. Otherwise, consider making egg salad, scrambled eggs, egg muffins, fritattas or any of these other egg recipes. There are plenty of ways to use up a carton of eggs!
Editor's Note: This dish may be prepared in advance, covered and refrigerated overnight. Remove from the refrigerator 30 minutes before baking.