I’m sharing my take on the Pioneer Woman Breakfast Casserole, layered with savory sausage, crispy hash browns, and plenty of cheese plus a small trick that makes it ideal for feeding a crowd.

Jump to Recipe

When I first heard about the *NEW* Pioneer Woman breakfast casserole, saying it’s loaded with sausage, hash browns, and cheese, I shrugged and then had to try it. I was curious if the bulk breakfast sausage and frozen shredded hash brown potatoes could really make a no-fuss dish taste special, and honestly it surprised me.

I’ve seen takes labeled Pioneer Woman Breakfast Casserole Overnight and even a Chicken Breakfast Casserole spin, so I started tweaking in my head while still half asleep. It feels classic but there’s a twist that makes you want to dig in and ask for seconds.

Ingredients

Print Recipe (No Advertisments)

Breakfast sausage: salty, high in protein and fat, adds savory spice and rich mouthfeel.
Yellow onion: brings sweetness when caramelized, small fiber boost, brightens overall flavor.
Shredded hash browns: starchy, adds carbs and crisp texture, soaks up flavors real good.
Sharp cheddar cheese: nutty, salty, lots of fat and calcium, melts into gooey pockets.
Eggs: main protein binder, vitamins and healthy fats, makes casserole tall and custardy.
Whole milk: adds creaminess, it’s extra fat and calories, smooths egg custard texture.
Butter: buttery flavor and browning, concentrated fat, helps golden edges and richness.

Ingredient Quantities

1 pound bulk breakfast sausage

1 medium yellow onion

30 ounces frozen shredded hash brown potatoes

2 cups shredded sharp cheddar cheese

8 large eggs

2 cups whole milk

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

2 tablespoons butter

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 350°F and butter a 9×13 inch baking dish with about 1 tablespoon of the butter; save the rest to dot the top later.

2. Dice the yellow onion. In a large skillet cook the breakfast sausage over medium-high heat, breaking it up with a spoon; when it’s about halfway done add the onion and continue until sausage is no longer pink and onion is softened.

3. Drain off excess grease from the skillet and blot the sausage mixture with a paper towel if it seems greasy — you want flavor but not a soggy casserole.

4. Spread the frozen shredded hash browns in an even layer in the prepared dish; press them down lightly so they form a compact base.

5. Scatter the cooked sausage and onion evenly over the hash browns.

6. Sprinkle all 2 cups of shredded sharp cheddar cheese on top of the sausage layer.

7. In a large bowl whisk together the 8 large eggs, 2 cups whole milk, 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper until smooth and slightly frothy.

8. Pour the egg mixture slowly and evenly over the casserole so it soaks into the layers. Dot the top with the remaining tablespoon of butter in small pieces.

9. Bake uncovered for 45 to 55 minutes, until the top is golden and a knife inserted in the center comes out mostly clean; if the top is browning too fast cover loosely with foil for the last 15 minutes.

10. Let the casserole rest about 10 minutes before cutting so it sets up, then slice and serve warm.

Equipment Needed

1. 9 by 13 inch baking dish
2. Large skillet for browning the sausage
3. Cutting board
4. Chef’s knife for dicing the onion
5. Large mixing bowl for the eggs and milk
6. Whisk or fork to beat the eggs quick
7. Wooden spoon or spatula to break up and stir the sausage
8. Measuring cups and measuring spoons
9. Paper towels to blot excess grease
10. Oven mitts and a sheet of foil in case the top browns too fast

FAQ

Q: Can I make this casserole ahead of time? A: Yes. Brown the 1 pound sausage and sauté the chopped onion in the 2 tablespoons butter, assemble everything in a greased 9×13, cover and refrigerate up to 24 hours. When ready bake at 350°F about 45 to 55 minutes until the center is set.

Q: Can I freeze it? A: Yes. Either freeze it assembled but unbaked in a well wrapped foil pan for up to 2 months or bake, cool, then freeze portions. From frozen bake at 350°F about 60 to 75 minutes, tented with foil for much of the time, uncover last 10 to 15 minutes to brown.

Q: Do the frozen shredded hash browns need to be thawed first? A: Thawing helps reduce extra water, so I usually thaw and squeeze out any excess moisture. If you use them straight from frozen you may need to add 10 to 15 minutes to the bake time and blot any excess liquid before serving.

Q: How do I know when it is done? A: The center should be mostly set and not jiggly. A knife inserted near the center should come out clean or with just a few crumbs. Internal temp around 160 to 165°F is a good benchmark. Edges will be golden and cheese melted on top.

Q: Can I swap ingredients or make it lighter? A: Sure. Swap sausage for bacon or diced ham, use a milder or sharper cheese, or replace whole milk with half and half for a richer custard. Use turkey sausage or low fat milk to cut calories, but texture and flavor will change a bit.

Q: How should I store and reheat leftovers? A: Keep leftovers covered in the fridge up to 4 days. Reheat slices in a 325°F oven 15 to 20 minutes, or microwave individual portions 1 to 2 minutes. For a crisper top pop reheated pieces under the broiler for a minute, watching carefully so they don't burn.

Pioneer Woman Breakfast Casserole Recipe Substitutions and Variations

Bulk breakfast sausage: swap with an equal amount ground pork seasoned with 1 teaspoon sage and 1/2 teaspoon fennel, or use turkey sausage for less fat, or a plant based sausage for a vegetarian option
Frozen shredded hash browns: use about 2 lbs thawed, grated russet potatoes (squeeze out excess moisture), or frozen diced potatoes, or even frozen tater tots for extra crisp little bites
Shredded sharp cheddar: substitute Colby Jack or Monterey Jack for a milder melt, or mix 1 1/2 cups cheddar with 1/2 cup mozzarella for extra gooey stretch
Whole milk: use 2% milk 1 to 1, or for a richer custard use 1 1/2 cups half and half plus 1/2 cup water, or try unsweetened almond milk if you need dairy free (custard will be a bit thinner)

Pro Tips

1) Dry the hash browns well before you press them in. Let them loosen up a bit from frozen then squeeze out as much water as you can with a clean towel or paper towels, the drier they are the crisper the bottom will get. If they still seem bland toss them with a tablespoon of melted butter or oil for better browning.

2) Brown the sausage good, dont be shy about getting some crisp bits, that’s where a lot of flavor lives. Let the onions get a little color too, then drain and blot the meat so the casserole wont be greasy, but save a tablespoon of the fat if you want extra flavor.

3) Shred your own cheese if you can, it melts way better than the pre-shredded stuff that has anti clumping agents. Also reserve about 1/2 cup to sprinkle on near the end of baking so you get a melty top instead of a dried out crust.

4) Whisk the eggs and milk until smooth but not foamy, too much air makes it spongey. Bake on the middle rack so it cooks evenly, and let the whole thing rest for 10 minutes after it comes out so it sets up and slices clean, if the top is browning too fast just loosely tent with foil.

Pioneer Woman Breakfast Casserole Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

I’m sharing my take on the Pioneer Woman Breakfast Casserole, layered with savory sausage, crispy hash browns, and plenty of cheese plus a small trick that makes it ideal for feeding a crowd.

Servings

servings

Calories

499

kcal

Equipment: 1. 9 by 13 inch baking dish
2. Large skillet for browning the sausage
3. Cutting board
4. Chef’s knife for dicing the onion
5. Large mixing bowl for the eggs and milk
6. Whisk or fork to beat the eggs quick
7. Wooden spoon or spatula to break up and stir the sausage
8. Measuring cups and measuring spoons
9. Paper towels to blot excess grease
10. Oven mitts and a sheet of foil in case the top browns too fast

Ingredients

1 pound bulk breakfast sausage
1 medium yellow onion
30 ounces frozen shredded hash brown potatoes
2 cups shredded sharp cheddar cheese
8 large eggs
2 cups whole milk
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons butter

Directions

Preheat oven to 350°F and butter a 9×13 inch baking dish with about 1 tablespoon of the butter; save the rest to dot the top later.
Dice the yellow onion. In a large skillet cook the breakfast sausage over medium-high heat, breaking it up with a spoon; when it’s about halfway done add the onion and continue until sausage is no longer pink and onion is softened.
Drain off excess grease from the skillet and blot the sausage mixture with a paper towel if it seems greasy — you want flavor but not a soggy casserole.
Spread the frozen shredded hash browns in an even layer in the prepared dish; press them down lightly so they form a compact base.
Scatter the cooked sausage and onion evenly over the hash browns.
Sprinkle all 2 cups of shredded sharp cheddar cheese on top of the sausage layer.
In a large bowl whisk together the 8 large eggs, 2 cups whole milk, 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper until smooth and slightly frothy.
Pour the egg mixture slowly and evenly over the casserole so it soaks into the layers. Dot the top with the remaining tablespoon of butter in small pieces.
Bake uncovered for 45 to 55 minutes, until the top is golden and a knife inserted in the center comes out mostly clean; if the top is browning too fast cover loosely with foil for the last 15 minutes.
Let the casserole rest about 10 minutes before cutting so it sets up, then slice and serve warm.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.