1-Start by gathering your tools and ingredients to streamline the process for this Pioneer Woman sausage breakfast casserole. Preheat the oven to 350 degrees Fahrenheit and grease a 13-by-9-inch baking dish with butter or cooking spray. This first step sets the stage for a smooth cooking experience.

2-Next, brown 1 pound of breakfast sausage in a large skillet over medium-high heat, breaking it into small pieces. Cook for 6 to 8 minutes until no pink remains, then add the chopped red bell pepper and the white and light green parts of 4 green onions. Stir and cook for 3 more minutes, draining excess fat if needed while leaving 1 to 2 tablespoons.

3-Mixing the Egg Mixture In a large bowl, whisk together 10 large eggs, 1 1/4 cups heavy cream, 1 tablespoon Dijon mustard, 2 teaspoons hot sauce if using, 1 1/2 teaspoons salt, and 1 teaspoon black pepper. Fold in 1 1/2 cups of the shredded sharp cheddar cheese, the thawed 1 (30-ounce) package frozen shredded hash browns, and the cooked sausage mixture.

4-Pour the combined mixture into the prepared baking dish and smooth it into an even layer. Cover with foil and bake for 50 minutes. For the final touch, remove the foil, sprinkle the remaining 1/2 cup shredded sharp cheddar cheese on top, and increase the oven to 400 degrees Fahrenheit. Bake for 10 to 15 minutes more until the center is set and golden, checking if it is still jiggly and baking longer if needed.

5-Allow the casserole to rest for 10 minutes before topping with the dark green parts of the green onions. This step ensures clean slices and better flavor absorption, making it easier for home cooks to serve. For tips on adapting recipes, explore our BBQ techniques guide for more outdoor cooking ideas.