Hash Brown Egg Casserole

1/2 cup butter
1 package (30 ounces) frozen hash brown potatoes, completely thawed
1 pound bacon strips, cooked and crumbled (optional)
2-3 cup cheddar cheese, shredded
1 teaspoon of Johnny’s Seasoning Salt
12 eggs
1 cup whole milk

1. Pre-heat oven to 425 degrees.
2. Melt butter and then combine with hash browns, bacon and 1/2 tsp. of Johnny’s Seasoning Salt.
3. Press into bottom and sides of 13-in. x 9-in. baking dish.
4. Bake for 25 minutes.
5. In another large bowl, whip eggs, milk and 1/2 tsp. of Johnny’s Seasoning Salt until blended and then pour over hash brown mixture.
6. Bake uncovered for an additional 20 minutes or until eggs are set.
7. Cut and serve. Recipe is also good if prepared the night before and reheated.