Pioneer Woman Breakfast Casserole
A hearty and comforting breakfast casserole loaded with savory sausage, creamy eggs, and gooey cheese, ideal for busy mornings or a leisurely brunch.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Total Time: 80 minutes
- Yield: 8 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: None
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
- Preheat the oven to 350°F and prepare a 9-by-13-inch baking dish with nonstick spray.
- Cook the breakfast sausage, red bell pepper, and green onions in a skillet over medium-high heat until the sausage is no longer pink, about 6 to 8 minutes.
- In a mixing bowl, whisk together the eggs, heavy cream, Dijon mustard, Tabasco (if using), salt, black pepper, and half of the green onion tops.
- Stir in 1 ½ cups of sharp cheddar cheese and the thawed hash browns into the egg mixture, then add the sausage mixture. Mix until evenly distributed.
- Pour the combined mixture into the prepared baking dish and smooth it out.
- Cover with foil and bake for about 50 minutes.
- Remove foil, sprinkle the remaining cheddar cheese on top, increase oven temperature to 400°F, and bake for an additional 10 to 15 minutes until lightly browned on top.
- Let the casserole rest for 10 minutes before serving. Garnish with the rest of the green onion tops.
Notes
Feel free to customize with different ingredients, and prepare ahead for convenience. This casserole can be stored in the fridge for up to four days or frozen for up to three months.