Ingredients

  • 3 lbs. Hickory Smoked Thick Cut Bacon
  • 16 cups frozen shredded O’Brien style hash brown potatoes
  • 2 tsp. seasoned salt
  • 15 eggs
  • 3 cups (12 oz.) shredded Cheddar cheese

Details

Product:

Bacon

Meal Course:

Breakfast

Dish Type:

Entrée

Preparation

  1. Heat convection oven to 350°F. Heat flat top grill to 350°F.
  2. Cut bacon into 1/2-inch pieces. Cook on flat top grill until crisp; drain. Cook hash browns in bacon grease on flat top grill until browned and heated through.
  3. Mix together hash browns, bacon and seasoned salt. Spread into well-greased 12x20x2-inch baking pan.
  4. Make 15 wells in potato mixture. Break 1 egg into each well. Cover and bake at 350°F for 20 minutes or until eggs are completely set.
  5. Sprinkle top with cheese. Cover and bake until cheese is melted, about 5 minutes.