This Pioneer Woman breakfast casserole is a true crowd-pleaser, filled with savory sausage, crispy hash browns, and melty cheese. It’s the perfect make-ahead breakfast or brunch dish for family gatherings or busy mornings. Ree Drummond’s recipe is foolproof, and it’s guaranteed to satisfy even the hungriest appetites.
Why You’ll Love This Recipe:
- One-Pan Wonder: All the flavors of a traditional breakfast in one easy-to-make casserole.
- Make-Ahead Convenience: Assemble it the night before and bake it in the morning for a stress-free start to your day.
- Feeds a Crowd: This recipe serves up to 12 people, making it ideal for family meals or gatherings.
Ingredients:
- 1 pound breakfast sausage (Jimmy Dean regular is a great choice, or opt for spicy if preferred)
- 6 green onions, chopped (white and green parts)
- 1 red bell pepper, chopped
- 10 large eggs
- 1 1/4 cups heavy cream
- 1 tablespoon Dijon mustard
- 1–2 teaspoons Tabasco sauce (optional, for a bit of heat)
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
- 3 cups sharp cheddar cheese, shredded, divided
- 30 ounces frozen shredded hash browns, thawed

Instructions:
- Preheat the oven to 350°F and prepare a 9×13-inch baking dish by spraying it with nonstick spray.
- Cook the sausage: In a large skillet over medium-high heat, brown the breakfast sausage, breaking it into small pieces. Add the red bell pepper and the white and light green parts of the green onions, cooking for about 6-8 minutes until the sausage is no longer pink. Remove from heat and set aside to cool slightly.
- Mix the eggs: In a large bowl, whisk together the eggs, heavy cream, Dijon mustard, Tabasco (if using), salt, pepper, and half of the remaining green onions.
- Combine: Stir in 1 1/2 cups of shredded cheddar cheese, hash browns, and the sausage mixture. Mix well until everything is fully combined.
- Assemble: Pour the mixture into the prepared baking dish and spread evenly.
- Bake: Cover with foil and bake for 50 minutes. Then, remove the foil, sprinkle the remaining cheese on top, and increase the oven temperature to 400°F. Bake for an additional 10-15 minutes, until the casserole is set in the center and the top is lightly browned.
- Rest and Serve: Allow the casserole to rest for 10 minutes before garnishing with the remaining green onions and serving.
Tips for Success:
- Sauté the veggies: Don’t skip sautéing the peppers and onions with the sausage. This step enhances their flavor and ensures a balanced dish.
- Make it ahead: You can prepare the casserole the night before. Just refrigerate it and bake it the next morning. Make sure to let it come to room temperature before baking, and don’t place a cold casserole dish directly in a hot oven.
- Frozen hash browns: Be sure to thaw your frozen hash browns before using them in the casserole. This will help avoid excess moisture that could affect the texture.
Variations:
- Swap the sausage for bacon: Use crispy bacon or a combination of both sausage and bacon for extra flavor.
- Add more heat: Increase the Tabasco sauce, or toss in some finely chopped jalapeños for a spicy kick.
- Cheese swap: While sharp cheddar is a classic choice, you can switch things up with pepper jack or Monterey Jack for a different twist.
Storing and Freezing:
- Refrigerate: Store leftovers in an airtight container in the fridge for 3-4 days.
- Freeze: For longer storage, wrap individual slices in plastic wrap and freeze for up to 2-3 months. Reheat in the oven for a quick and easy breakfast.
What to Serve It With:
This hearty breakfast casserole pairs wonderfully with a simple fruit salad, crispy hash brown potatoes, or freshly baked scones. For a complete brunch spread, serve it alongside a Mediterranean salad or a tangy coleslaw.
Conclusion:
This Pioneer Woman breakfast casserole is a must-try for anyone who loves hearty, comforting breakfast dishes. It’s simple to make, flavorful, and perfect for feeding a crowd. Make it for your next family gathering or meal prep for a week of satisfying breakfasts!
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