Do-Ahead Cheesy Hash Brown Breakfast Bake

Do-Ahead Breakfast Bake


1 cup diced fully cooked ham (6 oz)
10-12 ounces of seasoned hash brown potatoes*
1 medium green bell pepper, chopped (1 cup)
1 tablespoon dried chopped onion
2 cups shredded Cheddar cheese (8 oz)
1 cup Original Bisquick® mix
3 cups milk
1/2 teaspoon pepper
4 eggs


Grease 13x9-inch (3-quart) glass baking dish with shortening or cooking spray.

Layer ham, potatoes, bell pepper, onion and 1 cup of the cheese in baking dish. In large bowl, stir Bisquick mix, milk, pepper and eggs until blended. Pour into baking dish; sprinkle with remaining 1 cup cheese. Cover; refrigerate at least 4 hours but no longer than 24 hours.

Heat oven to 375ºF. Bake uncovered 30 to 35 minutes or until light golden brown around edges and cheese is melted. Let stand 10 minutes.

* the original Betty Crocker Seasoned Skillet hash browns are no longer available, so you can substitute frozen hash brown (make sure to thaw and remove excess moisture or you can add dried hash brown potatoes.

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