Description
This Pioneer Woman Hashbrown Breakfast Casserole is the ultimate breakfast indulgence. With crispy hashbrowns, a creamy egg custard base, and layers of melted cheese, it’s a comforting and hearty dish perfect for family gatherings, holiday brunches, or a satisfying weekend breakfast. Customize it with sausage, bacon, or fresh veggies to make it your own!
Ingredients
Scale
- 1 (30 oz) package frozen shredded hashbrowns, thawed and patted dry
- 12 large eggs
- 2 cups milk or half-and-half
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese (optional)
- 1/2 cup sour cream
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon garlic powder (optional)
- 1/2 teaspoon onion powder (optional)
- 1/2 cup cooked breakfast sausage, crumbled (optional)
- 1/2 cup cooked bacon, crumbled (optional)
- 1/2 cup diced bell peppers, sautéed (optional)
- 1/4 cup chopped green onions (optional)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large mixing bowl, whisk together eggs, milk, sour cream, salt, pepper, garlic powder, and onion powder until well combined.
- Layer the thawed hashbrowns evenly in the bottom of the prepared baking dish.
- Add the cooked sausage, bacon, and/or sautéed vegetables if using.
- Sprinkle the shredded cheddar and mozzarella cheese evenly over the hashbrowns and meats.
- Pour the egg mixture evenly over the layered ingredients.
- Bake the casserole for 45 minutes, covered with aluminum foil. After 45 minutes, remove the foil and bake for an additional 15-20 minutes, until the top is golden and the casserole is set in the center.
- Let the casserole cool for a few minutes before serving. Garnish with fresh green onions or herbs if desired.
Notes
- Variations: Customize with cooked sausage, bacon, diced ham, or fresh veggies like bell peppers, onions, or spinach for extra flavor.
- Make-Ahead: This casserole can be assembled the night before and baked the next morning.
- Freezing: You can freeze the casserole before baking for up to three months. Thaw overnight in the fridge before baking.
- Dietary Tips: For a healthier version, use reduced-fat cheese and milk, and swap in turkey sausage or bacon.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Breakfast, Brunch
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1/8 of the casserole
- Calories: 350
- Sugar: 3g
- Sodium: 650mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 225mg
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