Make the Pioneer Woman’s Hasbrown Breakfast Casserole for Your Next Brunch and Wow Guests Without Hassle

I know casseroles are often synonymous with dinner, but making one for breakfast is a way to enjoy your eggs, potatoes and other favorites in a single dish. The Pioneer Woman has a hashbrown breakfast casserole recipe that’s a cinch to whip up and perfect for feeding a crowd. It also boasts the right amount of rich, hearty and fresh flavors to make everyone crave seconds. Read on for the hashbrown breakfast casserole recipe that will start your morning on the most delicious note!

The ingredients in a hashbrown breakfast casserole

Ree Drummond’s hashbrown breakfast casserole recipe uses diced hashbrowns, eggs, cheese, pesto, tomatoes, mozzarella pearls and other ingredients to create a filling bake. There are shortcuts in her recipe, such as opting for store-bought pesto and not thawing the hashbrowns to save time. However, this doesn’t mean you’re skimping on flavor as the dish is perfectly savory and earthy.

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Easy make-ahead trick for hashbrown breakfast casserole

While this casserole is oven-ready in about 15 minutes, you can assemble it the day before (holding back the mozzarella pearls and tomatoes). Just make sure to cover it tightly with foil and refrigerate it for up to 12 hours. When you’re ready to bake, simply remove the foil and allow it to sit as the oven preheats. Then, top the casserole with the tomatoes and mozzarella and bake as directed in the recipe. Before you know it, you’ll have a hot and cheesy breakfast dish that your crowd will devour.

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Pioneer Woman’s hashbrown breakfast casserole recipe

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Here, you’ll find Ree’s hashbrown casserole recipe to prepare the next time you’re hungry for a more exciting breakfast option!

Hashbrown Breakfast Casserole

Ingredients:

• 2 Tbsp. salted butter, for the baking dish
• 1 (16-oz.) package frozen diced hash browns with onions
• 2 cups shredded mozzarella (about 8 oz.)
• ¾ cup milk
• ½ cup half and half
• ¼ cup prepared pesto
• 4 large eggs
• 4 green onions, sliced
• Kosher salt and black pepper
• 2 cups halved cherry tomatoes
• 1 cup mozzarella pearls
• 8 basil leaves, torn if large (optional)

Directions:

• Active: 15 mins
• Total time: 1 hr., 15 mins
• Yield: 8 servings

1. Preheat oven to 350°F. Butter a 13-by-9-inch baking dish and add the hash browns, spreading them into an even layer. 
2. In a large bowl, combine the shredded mozzarella, milk, half-and-half, pesto, eggs, green onions and some salt and pepper. Pour mixture over the hash browns and top with cherry tomatoes and mozzarella pearls. 
3. Cover with foil and bake for 30 minutes. Remove foil and continue baking until center is set and edges are bubbly, 30 to 35 minutes. 
4. Let casserole rest a few minutes before cutting into squares. Sprinkle with basil leaves, if using, and serve.