Cheesy hash brown 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!

Unbalanced

% Daily Values based on a 2,000 calorie diet

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.