This delicious Pioneer Woman Hash Brown Egg Casserole is a quick and easy breakfast or brunch dish that’s both creamy and flavorful. With simple ingredients like mozzarella, pesto, and hash browns, it’s customizable to fit your taste. Perfect for feeding a crowd or enjoying on a lazy morning!
Ingredients Needed
- 2 Tbsp. salted butter (for greasing the dish)
- 1 (16-oz.) package frozen diced hash browns with onions
- 2 cups shredded mozzarella cheese (about 8 oz.)
- 3/4 cup milk
- 1/2 cup half-and-half
- 1/4 cup prepared pesto
- 4 large eggs
- 4 green onions, sliced
- Kosher salt and black pepper (to taste)
- 2 cups cherry tomatoes, halved
- 1 cup mozzarella pearls
- 8 basil leaves, torn if large (optional)
How To Make Hash Brown Egg Casserole Recipe
- Preheat and Prepare the Dish: Preheat your oven to 350°F (175°C) and butter a 13×9-inch baking dish. Spread the frozen hash browns evenly in the dish.
- Make the Egg Mixture: In a large mixing bowl, whisk together shredded mozzarella, milk, half-and-half, pesto, eggs, sliced green onions, salt, and black pepper until well combined.
- Assemble the Casserole: Pour the egg mixture over the hash browns. Top with halved cherry tomatoes and mozzarella pearls.
- Bake the Casserole: Cover the dish with foil and bake for 30 minutes. Then, remove the foil and continue baking for another 30–35 minutes until the center is set and the edges are bubbly.
- Let Rest and Serve: Allow the casserole to rest for a few minutes before cutting into squares. Sprinkle with torn basil leaves, if using, and serve warm.
Recipe Tips
- Use Frozen Hash Browns for Easy Prep: Frozen diced hash browns save you time and add flavor with the onions already mixed in. Just spread them out evenly to form a crispy base.
- Whisk Eggs Well: Make sure to whisk the eggs thoroughly with the milk, half-and-half, and pesto. This will ensure a smooth and creamy casserole texture.
- Don’t Overcrowd the Tomatoes: Place the cherry tomatoes on top in an even layer to avoid sogginess. This will help them roast perfectly without making the casserole watery.
- Cover With Foil During the First Bake: Covering the casserole with foil for the first 30 minutes locks in moisture, making sure the eggs cook evenly. Remove the foil to allow the edges to become golden and bubbly.
- Rest Before Serving: Let the casserole rest for a few minutes before cutting it into squares. This allows the dish to set, making it easier to serve and giving it the right texture.
How To Store & Reheat Leftovers
- Refrigerate: Put leftovers hash brown egg casserole in an airtight container. Keep it in the fridge for up to 3 days.
- Freeze: Wrap leftovers hash brown egg casserole tightly and store it in a freezer-safe container. Freeze for up to 1 month. When ready to eat, thaw in the fridge overnight, then reheat.
- Reheating: Reheat leftovers hash brown egg casserole in the oven at 325°F for 10 minutes, or until heated through, for the best texture. You can also microwave individual portions for 1-2 minutes, but the oven keeps it crispier.
Nutrition Facts
Serving Size: 1 of 6 servings
- Calories: 290
- Total Fat: 22g
- Saturated Fat: 12g
- Cholesterol: 230mg
- Sodium: 700mg
- Potassium: 600mg
- Total Carbohydrate: 12g
- Dietary Fiber: 3g
- Sugars: 4g
- Protein: 14g
More Pioneer Woman Recipes:
Pioneer Woman Hash Brown Egg Casserole Recipe
Description
This delicious Pioneer Woman Hash Brown Egg Casserole is a quick and easy breakfast or brunch dish that’s both creamy and flavorful. With simple ingredients like mozzarella, pesto, and hash browns, it’s customizable to fit your taste. Perfect for feeding a crowd or enjoying on a lazy morning!
Ingredients
Instructions
- Preheat and Prepare the Dish: Preheat your oven to 350°F (175°C) and butter a 13×9-inch baking dish. Spread the frozen hash browns evenly in the dish.
- Make the Egg Mixture: In a large mixing bowl, whisk together shredded mozzarella, milk, half-and-half, pesto, eggs, sliced green onions, salt, and black pepper until well combined.
- Assemble the Casserole: Pour the egg mixture over the hash browns. Top with halved cherry tomatoes and mozzarella pearls.
- Bake the Casserole: Cover the dish with foil and bake for 30 minutes. Then, remove the foil and continue baking for another 30–35 minutes until the center is set and the edges are bubbly.
- Let Rest and Serve: Allow the casserole to rest for a few minutes before cutting into squares. Sprinkle with torn basil leaves, if using, and serve warm.
Notes
- Use Frozen Hash Browns for Easy Prep: Frozen diced hash browns save you time and add flavor with the onions already mixed in. Just spread them out evenly to form a crispy base.
- Whisk Eggs Well: Make sure to whisk the eggs thoroughly with the milk, half-and-half, and pesto. This will ensure a smooth and creamy casserole texture.
- Don’t Overcrowd the Tomatoes: Place the cherry tomatoes on top in an even layer to avoid sogginess. This will help them roast perfectly without making the casserole watery.
- Cover With Foil During the First Bake: Covering the casserole with foil for the first 30 minutes locks in moisture, making sure the eggs cook evenly. Remove the foil to allow the edges to become golden and bubbly.
- Rest Before Serving: Let the casserole rest for a few minutes before cutting it into squares. This allows the dish to set, making it easier to serve and giving it the right texture.
Pioneer Woman Hash Brown Egg Casserole Recipe