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A hash brown breakfast casserole in a glass baking dish with one square lifted out, showing sausage, red pepper and hash browns under golden cheddar

Pioneer Woman Hash Brown Breakfast Casserole

Breakfast sausage, red bell pepper, green onions and thawed shredded hash browns folded into eggs, heavy cream, Dijon and sharp cheddar, baked covered and finished uncovered until set. Serves 10.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Rest 10 minutes
Total Time 1 hour 35 minutes
Course Breakfast
Cuisine American
Servings 10 servings
Calories 516 kcal

Ingredients
  

  • butter or nonstick cooking spray for the baking dish
  • 1 pound breakfast sausage bulk
  • 1 red bell pepper chopped
  • 4 green onions chopped, white and green parts divided
  • 10 eggs large
  • 1 1/4 cups heavy cream
  • 1 tablespoon Dijon mustard
  • 2 teaspoons hot sauce optional
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 2 cups sharp cheddar cheese shredded, divided
  • 30 ounces frozen shredded hash browns 1 package, thawed

Instructions
 

  • Preheat the oven to 350°F. Grease a 13-by-9-inch (or other 3-quart) baking dish with butter or nonstick cooking spray.
  • Heat a large skillet over medium-high heat. Add the sausage and break it into small pieces with a wooden spoon. Cook until no pink pieces remain and the sausage reaches 160°F, 6 to 8 minutes.
  • Add the bell pepper and the white and light green parts of the green onions and cook for 3 more minutes. Transfer the mixture to a plate to cool slightly.
  • In a large bowl, whisk together the eggs, heavy cream, mustard, hot sauce if using, salt, black pepper and about half of the remaining green onion tops.
  • Gently fold in 1 1/2 cups of the cheese, the hash browns and the sausage mixture. Transfer it to the baking dish and smooth it into an even layer.
  • Cover the dish with aluminum foil and bake for 50 minutes.
  • Remove the foil and top with the remaining 1/2 cup of cheese. Increase the oven temperature to 400°F and bake until the center is set (not jiggly), the top is slightly golden and the center reaches 160°F, 10 to 15 minutes more.
  • Let the casserole rest for 10 minutes, top with the rest of the green onion tops and serve.

Notes

Thaw the hash browns in the refrigerator. To make ahead, assemble through step 5 the night before, cover with foil and refrigerate, then bake in the morning. Refrigerate leftovers within 2 hours and eat within 3 to 4 days or freeze 3 to 4 months; reheat to 165°F.

Nutrition

Serving: 1servingCalories: 516kcalCarbohydrates: 19.5gProtein: 20.6gFat: 39.6gSodium: 1047mgFiber: 2.3gSugar: 2.5g
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