Are you looking for an easy and delicious breakfast casserole recipe? Look no further than the Pioneer Woman’s Hashbrown Breakfast Casserole. This hearty dish is the perfect way to feed a crowd, or to make ahead for a stress-free breakfast during the week.
It’s loaded with frozen hashbrowns, sausage, bell peppers, cream cheese, sour cream, milk and eggs, and topped with melted cheddar cheese. It’s a delicious combination of flavors and textures that will keep your taste buds happy and your belly full.
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Do I Have To Thaw Frozen Hashbrowns For This Casserole
No, you don’t have to thaw frozen hashbrowns for this casserole. You can use them directly from the freezer. However, if you want to speed up the baking time, it’s best to thaw them in the refrigerator overnight.
How To Make Hashbrown Breakfast Casserole Ahead Of Time
To make in advance, prepare the dish as instructed above and cover with foil. Refrigerate for up to 24 hours. When ready to cook, preheat the oven to 350 degrees Fahrenheit, uncover the dish, and bake for 30 minutes or until golden brown and the center is set. Let cool for 10 minutes before serving.
Can I Use Fresh Potatoes Instead Of Frozen Hash Browns
Yes, you can use fresh potatoes instead of frozen hash browns in casserole. You will need to slice the potatoes thinly and precook them for a few minutes before adding them to the casserole ingredients. This will help them cook evenly and ensure that the dish is cooked properly.
Pioneer Woman Hashbrown Breakfast Casserole Ingredients
- 1 (30-ounce) bag frozen shredded hashbrown potatoes
- 1/2 cup (1 stick) unsalted butter
- 1 medium onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 pound breakfast sausage
- 8 ounces cream cheese
- 1 cup sour cream
- 1/2 cup milk
- Salt and pepper
- 8 eggs
- 2 cups shredded cheddar cheese
How To Make Pioneer Woman Hashbrown Breakfast Casserole
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking dish with butter or cooking spray.
- Melt the butter in a large skillet over medium heat. Add the onions and peppers and cook until softened, about 5 minutes.
- Crumble the breakfast sausage into the skillet and cook until browned, about 5-7 minutes. Drain off any excess fat.
- In a large mixing bowl, combine the cream cheese, sour cream, milk, salt, pepper and eggs and whisk until smooth.
- Spread half of the frozen hashbrowns in the bottom of the prepared baking dish. Spread the sausage mixture on top of the hashbrowns.
- Pour the egg mixture over the sausage layer.
- top with remaining hashbrowns and the shredded cheddar cheese.
- Bake for 45-50 minutes, or until the casserole is golden brown and bubbly. Let cool for a few minutes before serving.
Why Is My Hash Brown Casserole Soggy? And How To Prevent It
If your hash brown casserole is soggy, it may be due to too much liquid or not enough time in the oven. To prevent it from being soggy, make sure to drain any excess liquid before adding it to the casserole. Also, make sure to bake it for the full amount of time recommended in the recipe, or until it is golden brown and crisp.
How To Store Lefotver Hashbrown Breakfast Casserole
To store leftover Hashbrown Breakfast Casserole in the fridge, allow it to cool completely and then transfer it to an airtight container. Store the container in the fridge for up to 4 days. To freeze the leftover casserole, allow it to cool completely and then transfer it to a freezer-safe container. Store the container in the freezer for up to 3 months.
How To Defrost Frozen Hash Brown Casserole In Different Ways
- Oven Method: Place the casserole dish containing the frozen hash brown casserole in an oven preheated to 350°F and bake for 45 minutes to 1 hour, or until the center of the casserole is hot and bubbly.
- Microwave Method: Place the frozen hash brown casserole in a microwave-safe dish, cover with a lid or damp paper towel and microwave on high for 8 to 10 minutes, stirring halfway through.
- Thaw in the Refrigerator: Place the frozen hash brown casserole in the refrigerator the night before you plan to bake it. Allow it to thaw overnight. When you’re ready to bake, preheat the oven to 350°F and bake for 45 minutes to 1 hour, or until the center of the casserole is hot and bubbly.
How To Reheat Cold Hash Brown Casserole
- Reheat in the Oven: Preheat the oven to 350°F. Place the Hashbrown Breakfast Casserole in a baking dish and cover with foil. Bake for 30 minutes or until the casserole is heated through.
- Reheat in the Microwave: Place the Hashbrown Breakfast Casserole in a microwave-safe dish and cover with a damp paper towel. Heat in the microwave on high power for 3 minutes, stirring halfway through cooking time.
- Reheat on the Stovetop: Place the Hashbrown Breakfast Casserole in a saucepan and heat over low heat for 10 minutes or until heated through. Stir occasionally.
What Goes With Hashbrown Breakfast Casserole
- Baked Egg Cups: Baked egg cups are a great accompaniment to a hashbrown breakfast casserole. They are simple to make and can be customized with a variety of ingredients.
- Fresh Fruit: Serve a selection of fresh fruit to accompany the hashbrown breakfast casserole. This provides a sweet and healthy balance to the savory dish.
- Toast: Toast is a classic breakfast food that pairs well with the casserole. Serve whole wheat or multigrain toast for added health benefits.
- Omelet: An egg omelet is a great way to add even more protein to the dish. Experiment with different fillings to add flavor and texture.
- Bacon: Bacon is a classic breakfast side dish that pairs perfectly with the hashbrown casserole. Serve it crispy for a crunchy contrast.