Cheesy Hashbrown Breakfast Bake
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!
Ingredient
- 1 package (about 30 ounces) frozen hash brown potatoes
- 1 can (10 1/2 ounces) Condensed Cheddar Cheese Soup
- 1 can (10.5 ounces) Condensed Cream of Potato Soup
- 1 container (16 ounces) light sour cream
- 1 cup shredded Cheddar cheese (about 4 ounces) (amount divided in recipe steps below)
- 3/4 cup shredded mozzarella cheese (amount divided in recipe steps below)
- 1 cup chopped green onion (scallion) (amount divided in recipe steps below)
- 1/3 cup bacon bits
Direction
- Heat the oven to 400°F. While the oven is heating, spray a 13x9x2-inch baking dish with vegetable cooking spray.
- Stir the frozen potatoes (break up any large clumps first), the soups, sour cream, 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.
- Bake for 30 minutes. Uncover the baking dish. Sprinkle with the remaining 1/2 cup Cheddar cheese and 1/4 cup mozzarella cheese.
- 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.
