Hashbrown Egg Bake

Note: You can make this ahead of time, but don't add the eggs till your ready to cook. Also, if you put the dish with the Hash Brown mixture in the fridge overnight pull it out approximatly 30mins to an hour before you cook.

1 (32 ounce) bag of frozen cubed hash brown potatoes, thawed (Potatoes O'Brien optional)
1 pound sliced bacon, cooked and crumbled (Fresh tastes better than Bacon Bits)
1 pound pork sausage (optional)
1 cup shredded cheddar cheese, divided (Experiment with different cheeses)
1/4 teaspoon salt
8 eggs
2 cups milk
1 dash paprika

Preheat oven 350 degrees.

In a large bowl, combine hash browns, bacon, 1/2 cup cheese and salt. Spoon into a greased 13-in. x 9-in. x 2-in. baking dish.

In a bowl, beat eggs and milk until smooth; pour over hash brown mixture.

Sprinkle with paprika.

Bake, uncovered, at 350 degrees F for 45-50 minutes until golden.

Top with the remaining cheese.
Note: I recommend putting the cheese topping on when you have approximately 5 minutes left of baking so it melts nicely. You can even put it on Broil for a minute or so and let the cheese brown and become crispy.