Ingredients
6 slices bacon
2 lb. frozen hash browns
2 tbsp. chopped chives (plus more for serving)
8 eggs
1/2 c. whole milk
1 1/2 c. shredded Cheddar
kosher salt
Freshly ground black pepper
Preparation
Step 1Preheat oven to 425°. Grease a 9"-x-13” pan with nonstick cooking spray. Step 2Cook bacon in a large skillet over medium heat until crispy. Remove bacon but reserve about 2 tablespoons of bacon fat in the pan. Sauté hash browns in bacon fat until defrosted and beginning to turn golden. Remove from heat.Step 3Whisk together eggs and milk in a large bowl. Stir in potatoes and chives. Season with salt and pepper. Step 4Spread half of the potato mixture onto bottom of the pan. Sprinkle half of the cheese over the potatoes and crumble 3 slices of bacon on top. Repeat with another layer. Bake for 20-30 minutes until the eggs are cooked through and the cheese is melted and bubbly. Garnish with chives.
If you have any leftovers, store them in an airtight container in the fridge for up to 6 days and in the freezer for up to 3 months. Just make sure you reheat in the oven for ultimate meltage. Serve it up with a side of bacon and Paloma Mimosas for a five-star brunch experience. Made it? Let us know how it went in the comment section below!
