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Pioneer Woman Breakfast Casserole
A delicious casserole made with eggs, shredded hash browns, breakfast sausage, cheese, and veggies.
Ingredients
- 10 large eggs
- 1 lb breakfas sausage
- 10 large eggs
- 1 1/4 cup heavy cream
- 1 red bell pepper, diced
- 6 green onions, chopped, and divided (save some for garnish)
- 1-2 tsp tabasco sauce
- 1 Tbsp Dijon mustard
- 1 1/2 tsp salt
- 1 tsp black pepper
- 3 cups shredded cheddar cheese (divided – save half for the topping)
Instructions
- Preheat oven to 350 degrees F. Spray a 9×13 baking dish with cooking spray.
- Make sure the hash browns are thawed. I defrosted mine in the bag in the microwave. (or you can just take them out long and thaw them on the counter a while before you need them)
- In a large skillet, over medium heat, cook the sausage, red bell pepper, and 1/3 of the green onion (the white and light green parts). Cook until the sausage is no longer pink. Turn off heat.
- In a large mixing bowl, whisk the eggs, heavy cream, tabasco, dijon mustard, salt, pepper, and a third of the light parts of the green onion. (save the dark green tips for garnish in the end)
- In the 9×13 baking dish, layer the hashbrowns, sausage mixture, egg mixture, plus 1.5 cups of the cheddar cheese. Then mix it all together with a spatula or spoon.
- Cover the dish with foil and bake for 1 hour and 10 minutes at 350 degrees.
- Take the dish out of the oven, take the foil off and sprinkle with the remaining cheddar cheese. Bake an additional ten minutes uncovered at 400 degrees or until the cheese is golden.
- Garnish the remaining green onions. Serve and enjoy!
Video
Notes
It’s good the check the casserole an hour into cooking to see if the middle is set or still liquid.ย If it’s not liquid, it’s ready.