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Pioneer Woman Breakfast Casserole

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A comforting and hearty breakfast casserole filled with sausage, eggs, hash browns, and cheese, perfect for family brunches or busy mornings.

Ingredients

Scale
  • 1 pound breakfast sausage
  • 6 green onions, chopped
  • 1 red bell pepper, chopped
  • 10 large eggs
  • 1 1/4 cups heavy cream
  • 1 tablespoon Dijon mustard
  • 2 teaspoons Tabasco (optional)
  • 1 1/2 teaspoons salt
  • 1 teaspoon black pepper
  • 3 cups sharp cheddar cheese, shredded
  • 1 (30 ounce) package frozen shredded hash browns, thawed

Instructions

  1. Preheat your oven to 350°F and spray a 9×13-inch baking dish with nonstick spray.
  2. In a large skillet over medium-high heat, cook the breakfast sausage, red bell pepper, and the light green parts of the green onions until the sausage is browned and vegetables have softened, about 6 to 8 minutes. Set aside to cool slightly.
  3. In a large mixing bowl, whisk together the eggs, heavy cream, Dijon mustard, optional Tabasco, salt, black pepper, and half of the green onion tops.
  4. Stir in 1 ½ cups of cheddar cheese and the thawed hash browns into the egg mixture. Gently fold in the cooled sausage mixture. Pour everything into the prepared baking dish.
  5. Cover the dish with foil and bake for about 50 minutes to meld the flavors together.
  6. Remove the foil, sprinkle the remaining cheddar cheese on top, and increase the oven temperature to 400°F. Bake for an additional 10 to 15 minutes until the cheese is melted and the top is lightly browned.
  7. After baking, let the casserole rest for 10 minutes. Before serving, sprinkle the remaining green onion tops on top for garnish.

Notes

For an extra creamy texture, use half and half instead of heavy cream. This casserole can be made a day ahead and stored in the fridge overnight before baking.

Find it online: https://breakfastrecip.com/pioneer-woman-breakfast-casserole/