Pioneer Woman Hashbrown Breakfast Casserole Recipe

This Pioneer Woman Hashbrown Breakfast Casserole is a hearty and delicious dish perfect for feeding a crowd. Made with hashbrowns, cheese, sausage, and a rich egg mixture, it’s an easy, make-ahead breakfast that’s sure to please everyone at the table. This recipe yields about 8 servings.

Ingredients

• 1 package (30 oz) frozen hashbrowns, thawed
• 1 lb diced chicken sausage or turkey bacon
• 1 medium onion, diced
• 1 bell pepper, diced
• 2 cups shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• 8 large eggs
• 2 cups whole milk
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp paprika

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish.
2. Cook Sausage: In a large skillet, cook the breakfast sausage over medium heat until browned. Remove from skillet and set aside.
3. Sauté Vegetables: In the same skillet, add the diced onion and bell pepper. Cook until softened, about 5 minutes.
4. Assemble Casserole: In the greased baking dish, spread the thawed hashbrowns in an even layer. Top with the cooked sausage, sautéed vegetables, and both cheeses.
5. Prepare Egg Mixture: In a large bowl, whisk together the eggs, milk, salt, pepper, garlic powder, and paprika. Pour this mixture over the hashbrown and sausage layers.
6. Bake: Bake in the preheated oven for 45–50 minutes, or until the eggs are set and the top is golden brown.
7. Serve: Let the casserole cool for a few minutes before slicing and serving. Enjoy!