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Pioneer Woman Breakfast Casserole

Pioneer Woman Breakfast Casserole

The **Pioneer Woman Breakfast Casserole** is a go-to for a reason; it’s a hearty, make-ahead meal that simplifies your mornings with its classic comfort food flavors and effortless preparation. Discover the foolproof way to create this beloved dish that will become a weekend brunch staple.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 people
Course: Breakfast, Brunch
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound bulk pork sausage
  • 6 large large eggs
  • 3 cups milk whole milk recommended
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 6 slices bread, torn into bite-sized pieces stale bread works best
  • 2 cups shredded cheddar cheese
  • 1/2 cup chopped bell peppers Optional
  • 1/4 cup chopped onion Optional
  • a pinch red pepper flakes Optional

Equipment

  • Large skillet
  • 9x13 inch baking dish
  • Large bowl
  • Spatula

Method
 

  1. In a large skillet over medium-high heat, break apart and cook one pound of bulk pork sausage until it’s browned and no pink remains. Drain off any excess grease. If you're adding vegetables like bell peppers or onions, you can sauté them with the sausage during the last few minutes of cooking until softened.
    1 pound bulk pork sausage, 1/2 cup chopped bell peppers, 1/4 cup chopped onion
  2. While the sausage is cooking, tear six slices of bread into bite-sized pieces (about 1-inch cubes). Stale bread is ideal as it absorbs the custard better and prevents the casserole from becoming mushy. Place the torn bread pieces into a greased 9x13 inch baking dish, distributing them evenly.
    6 slices bread, torn into bite-sized pieces
  3. Sprinkle the cooked sausage (and any sautéed vegetables) evenly over the bread pieces in the baking dish. Then, sprinkle two cups of shredded cheddar cheese over the sausage and bread layer.
    1 pound bulk pork sausage, 1/2 cup chopped bell peppers, 1/4 cup chopped onion, 2 cups shredded cheddar cheese
  4. In a large bowl, whisk together six large eggs. Add three cups of milk, one teaspoon of salt, half a teaspoon of black pepper, a quarter teaspoon of garlic powder, and a quarter teaspoon of onion powder. If you like a bit of a kick, you can add a pinch of red pepper flakes here too. Whisk until everything is well combined and the mixture is uniform in color.
    6 large large eggs, 3 cups milk, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, a pinch red pepper flakes
  5. Carefully pour the egg and milk mixture evenly over the bread, sausage, and cheese in the baking dish. Gently press down on the bread with a spatula to ensure all the pieces are submerged in the liquid and will soak up the custard.
    6 large large eggs, 3 cups milk, 1 pound bulk pork sausage, 2 cups shredded cheddar cheese, 6 slices bread, torn into bite-sized pieces
  6. For the best results and easiest morning assembly, cover the baking dish tightly with plastic wrap or foil and refrigerate overnight. This allows the bread to fully absorb the custard, creating a more cohesive and flavorful casserole. If you're short on time, you can skip this step and bake immediately, though the texture might be slightly less tender.
  7. When ready to bake, preheat your oven to 350°F (175°C). Remove the plastic wrap or foil from the baking dish. Bake for 45-60 minutes, or until the casserole is puffed up, golden brown, and a knife inserted into the center comes out clean. The cheese should be melted and bubbly.
  8. Let the casserole rest for about 10-15 minutes before slicing and serving. This allows it to set properly, making it easier to cut and serve beautiful portions.

Notes

Leftover casserole can be stored for up to 3-4 days in the refrigerator. It can also be frozen for up to 2-3 months.