Egg Bake

I am fortunate to have an egg share with my CSA, this means I get a dozen eggs every week during the 20 week summer CSA.  Here is a simple recipe to use up eggs, my 2 year old loves the potatoes.  I think next time I will add some onions and greens, maybe Kale or Spinach when it comes back in fall during the cooler weather.  I seasoned on the plate, I don't like to add salt to recipes if it's not necessary.

Ingredients:
1 (16 ounce) package frozen cubed hash brown potatoes, thawed or leftover potatoes
1 pound sliced bacon, cooked and crumbled
1 cup shredded Cheddar cheese, divided
8 eggs
2 cups milk
Directions1.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.
2. In a bowl, beat eggs and milk until smooth; pour over hash brown mixture.
3. Bake, uncovered, at 350 degrees F for 45-50 minutes until golden. Top with the remaining cheese.