Pioneer Woman Breakfast Casserole
A hearty breakfast or brunch casserole packed with savory sausage, fresh vegetables, creamy eggs, and topped with melted cheddar cheese.
Ingredients
Main Ingredients
- 1 pound breakfast sausage
- 6 pieces green onions, chopped Use white and light green parts for cooking; save tops for garnish.
- 1 pieces red bell pepper, chopped
- 10 pieces large eggs
- 1 1/4 cups heavy cream
- 1 tablespoon Dijon mustard
- 2 teaspoons Tabasco (optional) For a spicier flavor.
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
- 3 cups sharp cheddar cheese, shredded
- 1 package (30 ounce) frozen shredded hash browns, thawed
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and spray a 9-by-13-inch baking dish with nonstick spray.
- In a large skillet over medium-high heat, cook the breakfast sausage, chopped red bell pepper, and the white and light green parts of the green onions until the sausage is no longer pink and the vegetables are softened, about 6 to 8 minutes. Let cool slightly.
- In a large mixing bowl, whisk together the eggs, heavy cream, Dijon mustard, optional hot sauce, salt, black pepper, and half of the remaining green onion tops.
- Stir in 1 ½ cups of cheddar cheese and thawed hash browns into the egg mixture. Mix in the cooled sausage mixture until evenly distributed.
Baking
- Pour the mixture into the prepared baking dish and cover with foil. Bake for 50 minutes.
- Remove the foil, sprinkle the remaining 1 ½ cups of cheddar cheese on top, increase oven temperature to 400°F (200°C), and continue baking for an additional 10 to 15 minutes until the top is lightly browned and the center is set.
Serving
- Let the casserole rest for about 10 minutes, then sprinkle with the remaining green onion tops before slicing and serving warm.
Notes
Customize with your favorite ingredients; can be made vegetarian by omitting the sausage and adding other vegetables like spinach or mushrooms. Can also be prepared ahead of time and stored in the refrigerator overnight.