Hamdi Saidani Pioneer Woman Breakfast Potato Casserole is made with breakfast sausage, red bell pepper, green onions, eggs, heavy cream, Dijon mustard, hot sauce, salt, black pepper, sharp cheddar cheese, and frozen shredded hash browns. This easy Breakfast Potato Casserole recipe creates a tasty and savory breakfast that takes about 1 hour 30 minutes to prepare and can serve up to 12 people.
Pioneer Woman Breakfast Potato Casserole Ingredients
- 1 tablespoon butter or nonstick cooking spray, for greasing
- 1 lb. breakfast sausage (mild or spicy, as you like)
- 1 red bell pepper, chopped
- 4 green onions, chopped, white and green parts separated
- 10 eggs
- 1 1/4 cups heavy cream
- 1 tablespoon Dijon mustard
- 2 teaspoons hot sauce (optional, adjust to taste)
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
- 2 cups shredded sharp cheddar cheese, divided
- 1 (30-oz.) package of frozen, shredded hash browns, thawed
How To Make Pioneer Woman Breakfast Potato Casserole
- Prepare the Oven and Dish: Preheat the oven to 350°F (177°C). Grease a 13-by-9-inch (or other 3-quart) baking dish with butter or nonstick cooking spray.
- Cook the Sausage: Heat a large skillet over medium-high heat. Add the sausage, breaking it into small pieces with a wooden spoon. Cook until no pink remains, about 6-8 minutes. Add the chopped bell pepper and the white and light green parts of the green onions. Cook for an additional 3 minutes. Transfer the mixture to a plate and allow to cool slightly.
- Mix the Casserole Ingredients: In a large bowl, whisk together the eggs, heavy cream, mustard, hot sauce (if using), salt, and black pepper. Stir in half of the green parts of the green onions. Gently fold in 1 1/2 cups of the cheese, the thawed hash browns, and the sausage mixture until well combined.
- Bake the Casserole: Pour the mixture into the prepared baking dish and smooth it into an even layer. Cover with aluminum foil and bake for 50 minutes. Remove the foil, sprinkle the remaining 1/2 cup of cheese over the top, and increase the oven temperature to 400°F (204°C). Continue baking until the center is set and the top is slightly golden, about 10-15 minutes more.
- Serve: Let the casserole rest for 10 minutes after baking. Sprinkle the remaining green onion parts on top. Serve warm and enjoy!
Recipe Tips
- Cook Vegetables First: Before adding vegetables like onions or bell peppers to your casserole, cook them first. This reduces moisture and prevents the casserole from becoming soggy.
- Choose the Right Cheese: Use low-moisture cheeses in your casserole, such as shredded cheddar. Avoid moist cheeses like fresh mozzarella to keep the texture perfect.
- Cover During Baking: Cover your casserole with foil while baking to ensure it cooks evenly without drying out. Remove the foil towards the end to allow the cheese to brown and the top to crisp up.
- Refrigerate Before Baking: If you’re prepping ahead, you can assemble and refrigerate the casserole for up to two days. Let it sit at room temperature for about 30 minutes before baking.
What To Serve With Breakfast Potato Casserole
This Breakfast Potato Casserole pairs well with fresh fruit salad, toast, grilled tomatoes, and avocado slices. It also can be served alongside orange juice, coffee, yogurt parfaits, and pastries for a delicious breakfast.
How To Store Breakfast Potato Casserole
- In the Fridge: Let the casserole cool down completely. Cover it with plastic wrap or put it in a container with a tight lid. You can keep it in the fridge for 3 to 4 days.
- In the Freezer: To keep it longer, wrap the casserole well with foil and then put it in a freezer bag or a container that’s good for the freezer. It can stay frozen for up to 2 months. Thaw it in the fridge overnight when you’re ready to eat it again.
How To Reheat Leftover Breakfast Potato Casserole
- In The Oven: Preheat the oven to 350°F (175°C). Place the leftover casserole in an oven-safe dish and cover it with aluminum foil. Reheat for about 15-20 minutes, or until it is hot all the way through.
- In The Microwave: Place a portion of the casserole in a microwave-safe dish. Cover it loosely with a microwave-safe lid or paper towel. Heat on high for 2-3 minutes, stirring halfway through to ensure even heating.
- In The Air Fryer: Transfer a portion of the casserole to the air fryer basket. Set the air fryer to 350°F (175°C) and heat for about 7-10 minutes, or until thoroughly warmed.
Pioneer Woman Breakfast Potato Casserole Nutrition Facts
Serving Size: 1 of 12 servings
- Calories: 547
- Total Fat: 40 g
- Saturated Fat: 17 g
- Trans Fat: 0 g
- Cholesterol: 216 mg
- Sodium: 760 mg
- Carbohydrates: 25 g
- Dietary Fiber: 3 g
- Sugar: 3 g
- Protein: 18 g
FAQs
Can I Use Fresh Potatoes Instead Of Frozen Hash Browns?
Yes, you can use fresh potatoes. Simply grate them and squeeze out any excess moisture with a towel before adding them to the casserole.
What Can I Use Instead Of Heavy Cream?
You can use whole milk or half-and-half if you want something less rich than heavy cream.
Can I Prepare This Casserole The Night Before?
Yes! Put it together the night before, cover it, and keep it in the fridge. Just let it warm up for 30 minutes the next morning, then bake.
Try More Pioneer Woman Recipes:
- Pioneer Woman Ham And Egg Casserole
- Pioneer Woman John Wayne Casserole
- Pioneer Woman Green Chile Egg Casserole
- Pioneer Woman Broccoli Cauliflower Casserole
- Pioneer Woman Hamburger Potato Casserole
Pioneer Woman Breakfast Potato Casserole
Description
Pioneer Woman Breakfast Potato Casserole is made with breakfast sausage, red bell pepper, green onions, eggs, heavy cream, Dijon mustard, hot sauce, salt, black pepper, sharp cheddar cheese, and frozen shredded hash browns. This easy Breakfast Potato Casserole recipe creates a tasty and savory breakfast that takes about 1 hour 30 minutes to prepare and can serve up to 12 people.
Ingredients
Instructions
- Prepare the Oven and Dish: Preheat the oven to 350°F (177°C). Grease a 13-by-9-inch (or other 3-quart) baking dish with butter or nonstick cooking spray.
- Cook the Sausage: Heat a large skillet over medium-high heat. Add the sausage, breaking it into small pieces with a wooden spoon. Cook until no pink remains, about 6-8 minutes. Add the chopped bell pepper and the white and light green parts of the green onions. Cook for an additional 3 minutes. Transfer the mixture to a plate and allow to cool slightly.
- Mix the Casserole Ingredients: In a large bowl, whisk together the eggs, heavy cream, mustard, hot sauce (if using), salt, and black pepper. Stir in half of the green parts of the green onions. Gently fold in 1 1/2 cups of the cheese, the thawed hash browns, and the sausage mixture until well combined.
- Bake the Casserole: Pour the mixture into the prepared baking dish and smooth it into an even layer. Cover with aluminum foil and bake for 50 minutes. Remove the foil, sprinkle the remaining 1/2 cup of cheese over the top, and increase the oven temperature to 400°F (204°C). Continue baking until the center is set and the top is slightly golden, about 10-15 minutes more.
- Serve: Let the casserole rest for 10 minutes after baking. Sprinkle the remaining green onion parts on top. Serve warm and enjoy!
Notes
- Cook Vegetables First: Before adding vegetables like onions or bell peppers to your casserole, cook them first. This reduces moisture and prevents the casserole from becoming soggy.
- Choose the Right Cheese: Use low-moisture cheeses in your casserole, such as shredded cheddar. Avoid moist cheeses like fresh mozzarella to keep the texture perfect.
- Cover During Baking: Cover your casserole with foil while baking to ensure it cooks evenly without drying out. Remove the foil towards the end to allow the cheese to brown and the top to crisp up.
- Refrigerate Before Baking: If you’re prepping ahead, you can assemble and refrigerate the casserole for up to two days. Let it sit at room temperature for about 30 minutes before baking.
Pioneer Woman Breakfast Potato Casserole, Ree Drummond Breakfast Potato Casserole
