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Easy Hash Brown Egg Bake with Bacon

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.

Course Breakfast
Keyword brunch, brunch recipe, Easter brunch, hash brown egg bake
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Resting Time 5 minutes
Total Time 1 hour 30 minutes
Servings 12
Author Emilie at FindingZest.com


  • 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


  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 13 x 9 inch baking dish with PARKAY.
  2. Place the hash brown potatoes in the bottom of the baking dish evenly, pressing down gently.
  3. Top with 1 1/2 cups shredded cheese.
  4. Whisk together Egg Beaters, milk, garlic powder, onion powder, salt and pepper.
  5. Pour over potatoes and cheese.
  6. Top with RO*TEL, half the chopped bacon, and green onion, setting aside 2 tablespoon green onion as garnish.
  7. Cover with aluminum foil.
  8. Bake in the preheated oven for 1 hour, or until egg is fully set.
  9. Remove cover and top with remaining bacon and cheese.
  10. Cook additional 5 to 10 minutes or until cheese is melted and bubbly.
  11. Let stand for 5 minutes.
  12. Top with remaining green onion and serve with sour cream if desired.