HAM AND HASH BROWN BREAKFAST BAKE

Ham and Hash Brown Breakfast Bake image

Provided by Betty Crocker Kitchens

Time 1h35m

Yield 12

Number Of Ingredients 13

8 slices bacon
3/4 cup chopped sweet onion
1/3 cup butter
1 bag (30 oz) frozen country-style shredded hash brown potatoes, thawed
1 can (10 3/4 oz) condensed cream of chicken soup
1 container (16 oz) sour cream
2 cups shredded Colby- Monterey Jack cheese blend (8 oz)
1 package (8 oz) diced cooked ham
1 jar (4 oz) diced pimientos, drained
2 tablespoons coarse-grained Dijon mustard
1/2 teaspoon salt
1/2 teaspoon pepper
Chopped fresh chives, if desired

Steps:

Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
In 12-inch nonstick skillet, cook bacon until crisp. Drain on paper towels. Crumble bacon; set aside. Reserve 2 tablespoons bacon drippings in skillet. Cook onion in bacon drippings over medium-high heat 6 minutes, stirring occasionally, until tender and golden. Reduce heat to medium-low; stir in butter until melted. Remove from heat.
Squeeze excess moisture from potatoes. Add potatoes, soup, sour cream, cheese, ham, pimientos, mustard, salt and pepper to skillet; stir to combine. Spoon mixture into baking dish.
Cover; bake 45 minutes. Uncover; sprinkle with reserved bacon. Bake 15 minutes longer or until browned. Let stand 10 minutes before serving. Garnish with chives.

Nutrition Facts : Calories 310, Carbohydrate 18 g, Fat 1/2, Fiber 2 g, Protein 12 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 780 mg

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