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Bacon Scallion Hash Brown Egg Bake
Melissa Hart

Bacon Scallion Hash Brown Egg Bake

Crisp bacon and scallion make a familiar counter-order casserole with potatoes built in. The hash browns roast before the eggs arrive, which gives their edges a real chance to brown. Drain the bacon well and use only a measured amount of fat in the potato layer.
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Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 12 ounces bacon chopped
  • 1 package frozen shredded hash browns 30 ounces, thawed and squeezed dry
  • 2 tablespoons reserved bacon fat or melted butter
  • 3/4 teaspoon kosher salt divided
  • 1 1/2 cups shredded Monterey Jack cheese
  • 8 large eggs
  • 1 1/4 cups whole milk
  • 1/2 teaspoon black pepper
  • 4 scallions thinly sliced, white and green parts separated

Method
 

  1. Heat the oven to 375°F. Cook the bacon until crisp, drain it and reserve 2 tablespoons fat if desired.
  2. Toss the dry hash browns with the reserved fat, 1/2 teaspoon salt and scallion whites. Press into a greased 9-by-13-inch dish and bake for 20 minutes.
  3. Scatter the bacon, Monterey Jack and scallion greens over the potato base.
  4. Whisk the eggs, milk, remaining salt and pepper and pour over the filling.
  5. Bake for 30 to 35 minutes, until the center is set at 160°F. Rest for 10 minutes before slicing.