Thaw the frozen hash browns in the fridge overnight.
Preheat oven to 375 F
Beat 2 of the eggs in a bowl
Pour half the hashbrowns in a separate bowl; Add half of the beaten eggs, followed by the remaining hashbrowns, then the rest of the beaten eggs. Add salt and pepper, mix.
Place parchment paper on a round stoneware stone. Add the hashbrowns and pat down to cover. Cook 20 minutes
Place the bacon slices on a cookie sheet covered in foil; cook for 20 minutes alongside the potatoes
While the bacon and potatoes are cooking, scramble the remaining 9 eggs and cook till done.
Take the potatoes and bacon from oven when done. Cover the potatoes evenly with the scrambled eggs. Cut bacon into pieces, add on top of the eggs. Sprinkle the shredded cheese on top.
Cook for 10 minutes, remove from oven and serve. You can substitute the bacon for sausage and/or add other vegetables. Optional: Serve with ketchup
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