Marry Thompson This Pioneer Woman breakfast casserole layers crumbled sausage, shredded hash browns, sharp cheddar, and a creamy egg custard in one baking dish. Red bell pepper and green onion add color and a little bite. It bakes in about 1 hour and 15 minutes and serves 10 to 12.
Ree Drummond makes this on her Food Network show, The Pioneer Woman, and her version skips the usual bread base entirely. Instead, she folds a full bag of thawed frozen hash browns straight into the egg mixture. That gives the casserole a soft, potato-rich body without any soggy strata of torn bread.
The bake happens in two stages, and skipping the first one is where most casseroles go wrong. You cover it with foil at 350°F so the custard sets gently, then finish uncovered at 400°F. Pull it too soon and the middle stays wet, so wait until the center no longer jiggles.
Pioneer Woman Breakfast Casserole Recipe
Course: BreakfastCuisine: AmericanDifficulty: Easy10-12
servings15
1
hour547
kcalBreakfast Casserole bakes into a soft, custardy, golden layer, set gently under foil then finished uncovered until crisp.
Ingredients
- For the Sausage Mixture
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Butter or nonstick cooking spray (for the dish)
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1 lb. breakfast sausage, such as Jimmy Dean
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1 red bell pepper, chopped
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4 green onions, chopped, white and green parts divided
- For the Custard
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10 eggs
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1 1/4 cups heavy cream
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1 Tbsp. dijon mustard
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2 tsp. hot sauce (optional)
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1 1/2 tsp. salt
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1 tsp. black pepper
- For Assembling
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2 cups shredded sharp cheddar cheese, divided
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1 (30-oz.) package frozen, shredded hash browns, thawed
Directions
- Preheat the oven to 350°F. Grease a 13-by-9-inch (3-quart) baking dish with butter or nonstick cooking spray.
- Cook the sausage in a large skillet over medium-high heat, breaking it up, until no pink remains, 6 to 8 minutes. Add the bell pepper and the white and light green parts of the green onion, and cook 3 minutes more. Transfer to a plate to cool slightly.
- In a large bowl, whisk the eggs, heavy cream, dijon, hot sauce, salt, black pepper, and about half of the remaining green onion greens. Fold in 1 1/2 cups cheddar, the hash browns, and the sausage mixture, then pour into the dish and smooth into an even layer.
- Cover with foil and bake 50 minutes. Remove the foil, top with the remaining 1/2 cup cheddar, raise the oven to 400°F, and bake until the center is set and the top is golden, 10 to 15 minutes more.
- Rest 10 minutes, scatter the remaining green onion greens over the top, and serve.
FAQs
Can I make this breakfast casserole ahead of time?
Yes, and it actually improves overnight. Assemble the whole thing, cover the dish tightly, and refrigerate up to twelve hours before baking. Pull it out while the oven heats, then add about five minutes to the covered bake because it starts cold.
Why did my casserole turn out watery?
Usually the hash browns are the culprit, since frozen potatoes hold a surprising amount of water. Thaw them fully, then press them in a clean towel before folding them in. Squeezing the cooked bell pepper and sausage dry also helps keep the custard from loosening.
Can I swap the heavy cream for milk?
One and a quarter cups of heavy cream gives the custard its richness and set. You can use half-and-half, but whole milk alone makes a softer, less stable result. If you go lighter, add one more egg to help the casserole hold together when sliced.
What should I serve with this breakfast casserole?
Since the casserole is savory and filling, I like something bright and a little sweet alongside it. A basket of warm buttery mixed berry scones balances the salty sausage and cheese. Fresh fruit or a simple green salad rounds out a brunch spread without competing for the spotlight.
How do I turn this into a bigger brunch?
Build out the table with one sweet bake to go with the savory casserole. These cinnamon-sugar breakfast puffs bring a soft, bakery feel that contrasts the eggs nicely. Add coffee, juice, and a fruit platter, and you can feed a holiday crowd from one oven.