Cheesy hash brown breakfast bake

Prep:10minCook:55min

Easy, cheesy, creamy, and crunchy- this Hashbrown Breakfast Bake uses one pan to make a delicious and filling dish that’s sure to steal the spotlight at any gathering. The best part? With practically no chopping or prep work, it’s the ultimate “set and forget” recipe, making your next brunch a breeze!

Updated at: Tue, 27 Feb 2024 06:59:13 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories216.4 kcal (11%)

Total Fat14.7 g (21%)

Carbs14.1 g (5%)

Sugars1.5 g (2%)

Protein7.9 g (16%)

Sodium466.4 mg (23%)

Fiber1.3 g (5%)

% Daily Values based on a 2,000 calorie diet

Ingredients

16 servings

1 packagefrozen hash brown potatoes

1 ½ cupsAmerican cheese

cubed, velveeta style

1 x 10.5 ouncescan condensed cream of mushroom soup

1 x 16 ouncessour cream

container

1 cupCheddar cheese

shredded, amount divided in recipe steps below

¾ cupshredded mozzarella cheese

amount divided in recipe steps below

1 cupgreen onion

chopped, amount divided in recipe steps below

⅓ cupbacon bits

Instructions

Step 1

Tips: Prep ahead and bake later! Assemble as directed but do not bake (reserve remaining cheeses and green onion). Cover and refrigerate up to 24 hours. To bake, heat the oven to 350°F. Bake, covered, for 45 minutes. Sprinkle with the reserved cheeses and bake, uncovered, for 45 minutes more or until hot. Top with the reserved green onion before serving.

Step 2

Step 1: Heat the oven to 400°F. While the oven is heating, spray a 13x9x2-inch baking dish with vegetable cooking spray.

Step 3

Step 2: Stir the frozen potatoes (break up any large clumps first), the soup, sour cream, 1.5 cups American cheese, 1/2 cup Cheddar cheese, 1/2 cup mozzarella cheese, 1/2 cup green onion and the bacon bits in a large bowl. Season with salt and pepper. Spread the potato mixture in the baking dish. Cover the baking dish.

Step 4

Step 3: Bake for 30 minutes. Uncover the baking dish. Sprinkle with the remaining 1/2 cup Cheddar cheese and 1/4 cup mozzarella cheese.

Step 5

Step 5: Bake, uncovered, for another 20 minutes or until the potatoes are tender. Sprinkle with the remaining 1/2 cup green onion. Let stand for 5 minutes before serving.