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Pioneer Woman Hash Brown Egg Casserole

Pioneer Woman Hash Brown Egg Casserole - recipe card
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A hearty, cheesy egg casserole with a crispy hash brown crust and a creamy, savory custard center. This breakfast bake is rich, satisfying, and comes together easily, making it a perfect centerpiece for a leisurely weekend brunch.

Ingredients

Scale
  • 3 cups frozen shredded hash browns, thawed and patted dry
  • 2 tablespoons unsalted butter, melted
  • 1/2 teaspoon kosher salt, divided
  • 1/4 teaspoon black pepper, divided
  • 8 large eggs
  • 1/2 cup whole milk
  • 1/2 cup full-fat sour cream
  • 1/2 cup finely diced yellow onion
  • 1/2 cup finely diced green bell pepper
  • 1 cup shredded sharp cheddar cheese (4 oz), divided
  • 1/4 cup thinly sliced green onions (green parts only), for garnish

Instructions

  1. Preheat the oven to 375°F / 190°C. Grease an 8×8-inch baking dish with butter or nonstick spray. This ensures the casserole releases cleanly and browns evenly on the bottom.
  2. In a medium bowl, combine the thawed hash browns, melted butter, 1/4 teaspoon of the salt, and 1/8 teaspoon of the pepper. Toss gently to coat every shred. Press the mixture evenly into the bottom of the prepared dish, forming a compact crust about 1/2 inch thick.
  3. Bake the hash brown crust for 18-22 minutes, until the edges begin to turn golden brown and the surface feels dry to the touch. Remove from the oven and set aside. This parcooking prevents the crust from becoming soggy when the egg mixture is added.
  4. Meanwhile, in a large bowl, whisk together the eggs, milk, and sour cream until completely smooth and homogenous. The sour cream should be fully incorporated with no white streaks remaining. Whisk in the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper.
  5. Stir in the diced onion, diced bell pepper, and 3/4 cup of the shredded cheddar cheese. Reserve the remaining 1/4 cup cheese for the top. Stir just until combined; do not overmix.
  6. Pour the egg mixture evenly over the pre-baked hash brown crust. Gently tilt the dish to ensure the filling spreads to all corners and covers the crust completely.
  7. Bake the casserole for 25-30 minutes, until the edges are set and the center is just barely jiggly when the dish is gently shaken. A knife inserted 1 inch from the center should come out clean. The internal temperature at the center should reach 165°F / 74°C.
  8. Sprinkle the remaining 1/4 cup cheddar cheese evenly over the top. Return the dish to the oven and bake for another 3-5 minutes, until the cheese is fully melted and bubbly.
  9. Remove from the oven and let the casserole rest on a wire rack for 5-7 minutes. This allows the custard to finish setting and makes slicing easier. Garnish with sliced green onions before serving.

Notes

Storage: Cover leftover casserole tightly with plastic wrap or transfer to an airtight container. Refrigerate for up to 3 days. Freezing: Assemble the casserole (without the final cheese topping) in a freezer-safe dish, wrap tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking, then add the cheese and bake as directed. Reheating: Place individual portions on a microwave-safe plate and microwave on high for 1-2 minutes, or until hot. For a crispier crust, reheat in a 350°F / 177°C oven for 10-12 minutes, covering loosely with foil if the top browns too quickly.

Nutrition

Keywords: hash brown egg casserole, breakfast casserole, egg bake, hash brown bake, cheesy egg casserole, brunch recipe, easy breakfast, make ahead breakfast, frozen hash browns casserole, Pioneer Woman style

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-hash-brown-egg-casserole-recipe/