Cheesy Bacon Hash Brown Bake

Serve up a special spring brunch with our new cheesy hash brown recipe. Light and crispy Ore-Ida® Hash Browns in delicious harmony with cheesy, creamy VELVEETA® Cheese. A brunch casserole that’s sure to be invited back.
Cheesy Bacon Hash Brown Bake

Prep Time

30 mins

Cook Time

40 mins

Total Time

70 mins

Yields

12 Servings

Ingredients

  • 2 cups Ore-Ida® Diced Hash Brown Potatoes
  • 8 Slices Oscar Mayer bacon , chopped
  • 1/2 pound fresh Mushrooms, sliced
  • 1 Medium red pepper, chopped
  • 1 Medium green pepper, chopped
  • 1 Small onion, chopped
  • 12 Large eggs
  • 1/3 cup Breakstone's or Knudsen Sour Cream
  • 12 ounces VELVEETA® Pasteurized Prepared Cheese product, sliced

Directions

  1. Heat oven to 350ºF
  2. Cook and stir bacon in large skillet on medium heat until crisp. Remove from skillet, reserving 2 Tbsp. drippings in skillet. Drain bacon on paper towels. Meanwhile, cook and stir hash browns and vegetables in drippings 10 min.
  3. Spread vegetable mixture onto bottom of 13x9-inch baking dish sprayed with cooking spray. Whisk eggs and sour cream until blended; pour over vegetable mixture. Top with bacon and VELVEETA®.
  4. Bake 40 min. or until center is set and casserole is heated through.

Tip

  • Keeping it Safe: Always serve egg-based dishes immediately after cooking to prevent bacterial growth. Be sure to cook until the eggs are completely set. Avoid recipes which call for partially cooked or raw eggs. 


    Make Ahead: Casserole can be assembled ahead of time. Refrigerate up to 24 hours before baking as directed, increasing baking time if needed until casserole is done.

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