Hashbrown Egg Bake

So... a couple of Saturdays ago, The Mr. and I woke up from a long night of fun and debauchery... and on such mornings, I crave a breakfast with some carbs.  Potatoes, to be specific. Since we normally don't include potatoes in our weekend morning breakfast routine, I didn't have a go-to recipe to satisfy my Carb-needs.

Enter Allrecipes.com. 

Have I told you how much I love allrecipes.com?  This may sound dramatic, but this website is the main reason I originally started cooking.  If you create an account with them, you can have a "Daily Dish" emailed to you once a day.  If it sounds good, you can print it or save it in an online recipe box; if it doesn't sound good, just delete it.  Before I knew it, I had a great variety of recipes at my fingertips-- all of which seemed simple enough for a novice cook like me.  

Back to Saturday morning.  I needed a recipe that involved eggs, bacon, and potatoes.  So I went to allrecipes.com, performed a search with those ingredients, and found this Hashbrown Egg Bake. Since it was just the two of us, I cut the recipe in half, which ended up yielding the perfect amount for us. The recipe listed here, however, listed the original amounts. 

Source: Allrecipes.com  


Ingredients:


1 (30 oz.) pkg. frozen hashbrown potatoes, thawed


1 lbs. bacon, cooked, drained, and crumbled


1 c. shredded cheddar, divided


1/4 tsp. salt


2 c. milk


8 eggs


pepper, to taste


paprika, to taste


1/4 tsp.




Directions:


1.  In a large bowl, combine hashbrowns, bacon, 1/2 c. cheese, and salt.  Spoon the mixture into a greased 9x13 baking dish. 


2.  Beat milk and eggs together in a large bowl. Add pepper.  Pour mixture over hashbrowns.  Sprinkle with paprika. 


3.  Bake at 350 for 45 minutes, or till golden.  Remove from oven, and add remaining cheese.

Verdict: Keeper!

Bonus-- it kept well till Sunday morning, so we reheated leftovers and had an easy, but deliciously satisfying breakfast.