- 1 bag (12 oz) frozen shredded hash browns, thawed
- 1/2 C butter, metled
- 4 eggs
- 1/2 C milk
- 1 pound bacon, cooked & crumbled
- 1 1/2 C shredded mild cheddar
Squeeze excess moisture from potatoes. Mix potatoes and melted butter. Press into 13X9 pan coated with cooking spray. Bake at 425 for 25 minutes. Remove from oven. Sprinkle bacon & cheese over potatoes. Beat together eggs & milk. Pour egg mixture over meat & cheese. Back an additional 30 minutes or until set.