This Hash Brown Egg Bake recipe post is sponsored by Conagra, but opinions expressed are my own.
Brunch is something my entire family looks forward to, especially for Easter. We always have something special in addition to traditional dyed eggs to satisfy us until Easter dinner. Because we are also busy with family activities, I like serving easy recipes so my time is spent with my family rather than all day in the kitchen. This Hash Brown Egg Bake is the perfect brunch recipe that can fill up a crowd but is quick to put together.
Ingredients for Hash Brown Egg Bake
For this recipe you’ll need the following ingredients:
- refrigerated hash brown potatoes (or thawed frozen hash browns)
- Eggbeaters Original
- RO*TEL Original Diced Tomatoes and Green Chilies
- cooked bacon
- green onion
- finely shredded cheese
- onion powder
- garlic powder
- salt and pepper
- Parkay Squeeze (for easy greasing of your baking dish)
I love that I can conveniently pick up all the ingredients needed for this recipe at my local Walmart. I stopped in the refrigerated section near the eggs for the Eggbeaters Original, by the butter and margarine products for Parkay Squeeze and a quick stop to the tomato aisle for RO*TEL Original.
How to Make Hash Brown Egg Bake with Bacon
This egg bake recipe comes together quickly, especially if you purchase pre-cooked bacon. You can also precook your bacon and chop your green onion the day before to cut down on the prep time.
To start you’ll want to grease your baking dish so your egg bake doesn’t stick. I added a little PARKAY Sqeeze and spread it evenly with a silicone brush. It was super quick and easy to use! With PARKAY Squeeze Vegetable Oil Spread, you get the traditional taste of butter, but in a convenient and portable squeeze bottle. As a bonus this product has no cholesterol or trans fat per serving.
Next you’ll need to add your hash browns to the bottom of the dish and gently pat them down evenly. If you use frozen hash browns you’ll want to make sure they are thawed. I used refrigerated hash browns for the convenience and they worked great.
Next add half of your finely shredded cheese evenly over the top. I chose a fiesta blend and loved the flavor it added.
Egg Beaters are such a convenient way to serve a lot of eggs. Did you know they are made of 99% egg whites? I honestly can’t tell the difference. Egg Beaters Original is the perfect option for a taste that mimics a whole egg.
After whisking your Egg Beaters Original with milk and seasonings, you’ll want to pour your mixture evenly over your cheese and hash browns.
Last step before putting your hash brown egg bake into the oven is to sprinkle green onion, chopped bacon and well drained RO*TEL Original Diced Tomatoes and Green Chilies. I love adding a can of these vine-ripened tomatoes because the zesty green chilies and spices add so much flavor to any recipe! It has become a staple in my house. (If you have young children or anyone who does not like too much spice in their food, you can substitute the mild version.)
Now it is ready for the oven! Cover with aluminum foil and bake at 350 degrees until the eggs are set, approximately 55 to 65 minutes. Take off the cover and sprinkle the remaining cheese over the top. Bake another 5 minutes to 10 minutes, until the cheese is nice and bubbly. Top with a bit of green onion.
This egg bake is so easy to make! Just watch how fast it comes together.
Let your hash brown egg bake cool a couple of minutes before serving. It is very hot! Serve with sour cream, guacamole or chopped fresh parsley or cilantro.
This egg bake heats up great as leftovers. While it tastes amazing right out of the oven, it is still fabulous reheated. My family really enjoyed having such a hearty breakfast option during the week!
Hash Brown Egg Bake with Bacon
This Hash Brown Egg Bake with bacon is the perfect hearty breakfast that the whole family will love! Makes a great brunch recipe to serve for Easter, Mother's Day or any celebration.
- 1 bag 20 oz fresh hash brown potatoes
- 1 pound bacon cooked and chopped
- 2 1/2 cups Egg Beaters Original
- 1 cup milk
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3 stalks green onion diced (approx 1/2 cup, divided)
- 1 can 10 oz. RO*TEL Original, drained well
- 3 cups finely shredded Mexican style cheese
- PARKAY Squeeze
- sour cream optional
Preheat oven to 350 degrees F (175 degrees C). Grease a 13 x 9 inch baking dish with PARKAY.
Place the hash brown potatoes in the bottom of the baking dish evenly, pressing down gently.
Top with 1 1/2 cups shredded cheese.
Whisk together Egg Beaters, milk, garlic powder, onion powder, salt and pepper.
Pour over potatoes and cheese.
Top with RO*TEL, half the chopped bacon, and green onion, setting aside 2 tablespoon green onion as garnish.
Cover with aluminum foil.
Bake in the preheated oven for 1 hour, or until egg is fully set.
Remove cover and top with remaining bacon and cheese.
Cook additional 5 to 10 minutes or until cheese is melted and bubbly.
Let stand for 5 minutes.
Top with remaining green onion and serve with sour cream if desired.
Want to try this hash brown egg bake with sausage? No problem! Simply swap out the bacon with a pound of bulk breakfast sausage like Odom’s Tennessee Pride Mild Country Sausage Roll. This country-style sausage features Doug’s original secret recipe and would be a perfect substitute!
I hope your family loves this hash brown egg bake with bacon as much as we do!
Easter Brunch Recipes
Check out more great brunch recipes featuring Odom’s Tennessee Pride sausage rolls, Parkay Squeeze, Eggbeaters, and Ro*tel by clicking here. Be sure to head to Walmart for all your Easter needs!