Intro of pioneer woman hashbrown breakfast casserole
The topic of “Pioneer Woman Hashbrown Breakfast Casserole” was decided upon because many people have asked about it. I thought these were the most common questions that I’ve been asked over the years:
- What is the recipe of pioneer woman hashbrown breakfast casserole?
- What ingredients are in the pioneer woman hashbrown breakfast casserole?
- What is the name of this breakfast casserole dish?
- Where do you buy this breakfast casserole recipe?
- How do you make this breakfast casserole recipe?
- How do you make it with potatoes and eggs?
- How do you make it with green chile and cheese?
- Is there a recipe for fried eggs in this sweet potato hash brown breakfast casserole?
- Does anyone else use an egg on their hash browns in this recipe called “Pioneer Woman Hashbrown Breakfast Casserole”?
- Does anyone else know how to make bacon in anything called “Pioneer Woman Hashbrown Breakfast Casserole” or any other awesome dishes like this one, as I have never tried it before.
Here we go!
It’s not just bacon makes for a great hash brown. There are plenty of other great ingredients that can be used to bake with different combinations such as cinnamon, nutmeg, butter or sour cream. You can see other recipes that include these ingredients below if you’d like more ideas.
If you want some more Paleo friendly recipes that aren’t bacon-focused here’s a list of some recipes I found helpful (some links take me to “recipes” pages): Paleo Eggnog Pancakes, Paleo Breakfast Burrito Bowls, Eggs Benedict Sandwiches.
The most popular food item ever made! Did you know there was an eggnog pancake recipe?! How amazing is that?! Did y’all know there’s one for pancakes as well?! Omg!
There are lots more Paleo friendly meals out there and we’ve only scratched the surface here. You should definitely check out our collection of recipes so you can find cool stuff to make all over again! -Rae
Recipe of pioneer woman hashbrown breakfast casserole is a dish served by early American pioneers. It’s a low-fat and low-calorie breakfast dish, with eggs, potato, green chile and cheese. The dish is often served at an outdoor picnic along the banks of the Potomac River.
A recipe of pioneer woman hashbrown breakfast casserole was published in 1808 by Nathaniel Lord. The recipe is quite similar to the one used today. A few years later, Mary Randolph published a revised version of the dish.
The original recipe was slightly different — not only because it had more ingredients but also because she made it more traditionally than other recipes of this time period that were usually based on commercial products.
This breakfast casserole is a favorite. It is easy to prepare, quick to bake, and very satisfying.
It is a delicious way to start your day, great for brunch or an early dinner.
Ingredients while making:
- 2 cups cooked hashbrowns (1 cup frozen)
- 1 egg
- 1/2 cup milk
- ½ tsp salt
- 1 tsp green chile powder
- 1½ cups shredded
- Cheddar cheese Topping: 6 oz block cheddar cheese Preheat the oven to 350 degrees F (175 degrees C). Line a 9×13” pan with foil and spray with non-stick spray.
Recipe Creation Instructions by cook
In a food processor fitted with the metal blade, combine the hashbrowns, egg, milk, salt and green chile powder. Process until smooth. Pour into prepared pan and spread as evenly as possible.
Sprinkle half of the cheese over top of hashbrown mixture. Bake for 45 minutes or until golden brown on top and bubbly in the center (do not overcook).
While it bakes, prepare your topping according to package directions. Remove from oven and cool completely before cutting into squares to serve.
Serve warm or at room temperature with extra toppings if desired (powdered sugar may be added).
How To Cook Directions?
The pioneer woman breakfast casserole is a hearty casserole that is best served with a cup of coffee. It was originally made by the women who lived in the early settlements in what is now the state of Wyoming.
It’s a comforting dish to have on hand and you can use it as a quick and easy breakfast or brunch. It has been described as “like grandma’s home-cookin’, but better.”
The recipe below centers around making the casserole ahead of time, storing it in the refrigerator, then pulling it out just before serving and reheating it. You can easily make this dish ahead of time and put it in an airtight container or Tupperware until you are ready to serve.
The recipe includes directions for homemade biscuits that can be used alongside this casserole if desired. They are not needed but they look pretty along with your food!
2nd Method Ingredients:
For the hashbrown casserole:
- ½ pound potatoes (peeled)
- 1 medium onion chopped
- 1 green chile chopped
- 2 cloves garlic minced
- 2 teaspoons chili powder
- Salt and pepper to taste
For the breakfast casserole:
- 4 eggs
- 6 ounces cream cheese
- 4 ounces Mexican blend cheese (any kind will do)
- ¼ cup milk
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 large onion diced (1 cup)
- 2 cups cooked hashbrowns
- ½ cup grated Monterey Jack cheese (2 ounces)
- 3 tablespoons butter
- 2 tablespoons flour
- 1 cup milk
- ½ teaspoon salt
- 8 ounces cream cheese
- Dash black pepper
How to cook Ingredients Instructions:
Preheat oven to 375°F while potatoes are boiling kettle water or bring water to boil potatoes while they are standing on stove over high heat on burner with lid on ..
Add potatoes to boiling water and boil until tender, about 10 minutes; drain; cool and mash; set aside In a large skillet bring onions, chile, garlic, chili powder, salt & pepper to taste.
Add potato mixture; mix well; add milk; mix well again; add grated cheese… continue mixing until mixture becomes smooth & creamy…
Than pour into greased 9×13 inch pan Bake for 30 minutes at 375° C Cook according to package directions.
For breakfast casserole Preheat oven to 350°F While potatoes are cooking preheat oven to 350°F While fries are cooking beat eggs using mixer Whisk together cream cheese & milk add remaining ingredients except flour & salt Combine all three together In a bowl combine flour & salt.
Video of pioneer woman breakfast recipes
I made this recipe to celebrate the life of my grandmother, a pioneer woman from West Texas who was a farmer’s wife and homesteader who gave birth to nine children in a row. Every year, I make a traditional breakfast casserole for my family and friends when she is buried.
She would have loved all of the food that I have on hand, but I’ve found that the avocado casserole she makes is one of her favorites. It’s full of flavor and crunch with tons of fiber from the avocado.
The recipe has been handed down from her to me over the years, so I feel like I owe it to her to share it with you. Enjoy!
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