Pioneer Woman Hash Brown Egg Casserole Recipe
Are you looking for a perfect breakfast? This Pioneer Woman Hash Brown Egg Casserole Recipe is it.
Ingredients
- 30 ounces frozen shredded hash browns.
- 1 pound breakfast sausage or bacon.
- 12 large fresh eggs.
- 2 cups whole milk.
- 2 cups shredded cheddar cheese.
- 1/2 cup diced onions.
- 1/2 cup diced bell peppers.
- 1 teaspoon salt.
- 1/2 teaspoon black pepper.
- 1/2 teaspoon garlic powder.
- 1/4 teaspoon paprika for color.
Instructions
Prep the Oven and Pan
- Preheat your oven to 375 degrees. Spray your baking dish with oil. This stops the eggs from sticking.
Cook the Meat
- Brown the sausage in a pan. Break it into small crumbles. Drain the extra fat away. This keeps the dish from being greasy.
Sauté the Vegetables
- Add onions and peppers to the pan. Cook until they are soft. This takes about five minutes. Let them cool slightly.
Layer the Hash Browns
- Place frozen hash browns in the dish. Spread them out in an even layer. Press them down just a little bit.
Add Meat and Cheese
- Sprinkle the cooked sausage over the potatoes. Then add the sautéed vegetables. Top it with the shredded cheddar cheese.
Whisk the Egg Mixture
- Crack 12 eggs into a large bowl. Add the milk and all spices. Whisk until the mixture is very smooth.
Pour and Bake
- Pour the egg liquid over the layers. Ensure it covers all the potatoes. Bake for 40 to 45 minutes.
Rest and Serve
- Check if the center is set. It should not jiggle much. Let it sit for ten minutes. This makes it easier to slice.
Notes
- Thaw the hash browns. It helps them cook much faster.
- Use sharp cheddar. It gives a much stronger flavor.
- Don't overbake the eggs. They get rubbery if cooked too long.
- Add some spice. Use red pepper flakes for a kick.
- Try heavy cream. Replace half the milk for richness.
- Make it ahead. Prepare it the night before.
- Keep the foil on. Cover if the top browns too fast.
- Use fresh eggs. They make the casserole much fluffier.