Hashbrown Egg Breakfast Casserole

Hashbrown Egg Breakfast Casserole 1 package (26 ounce) frozen shredded hashbrowns, thawed 1 pound sliced bacon, cooked and crumbled 2 cups (16 ounces) shredded cheddar cheese 1/2 - 1 teaspoon salt and pepper 8 eggs 2 cups milk In a large bowl, combine the hash browns, bacon, 1 and 1/2 cups of cheese, salt, and pepper. Spoon into a greased 13x9 baking dish. In the same large bowl, whisk eggs and milk until smooth; pour over hash brown mixture. Bake, uncovered, at 350° for 45-50 minutes until a knife inserted near the center comes out clean. Sprinkle with the remaining 1/2 cup of cheese.