Bacon and Egg Hashbrowns

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Ingredients

3 lbs Farmland Thick Sliced Hickory Smoked Bacon
16 cups frozen shredded O'Brien style hashbrown potatoes
2 teaspoons seasoned salt
15 eggs
3 cups (12 oz.) shredded Cheddar Cheese

Preparation

1. Heat convection oven to 350°F. Heat flat top grill to 325°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 hashbrowns, 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 in 350°F convection oven for 20 minutes or until eggs are completely set.
5. Sprinkle top with cheese. Cover and bake until cheese is melted, about 5 minutes.

Serves: 15