If you’re looking for a delicious and easy breakfast casserole, look no further than this recipe from The Pioneer Woman! This casserole is perfect for those who love breakfast food, but don’t have time to cook a big breakfast in the morning. Simply pop it in the freezer and let it cook overnight, then enjoy a hot and hearty breakfast the next day!
Best 10 Freezer Breakfast Casserole Pioneer Woman
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- Autographed !
- Hardcover Book
- Drummond, Ree (Author)
- English (Publication Language)
- 400 Pages - 10/20/2015 (Publication Date) - William Morrow Cookbooks (Publisher)
- Broil, braise, bake or roast up to 500 degrees F
- Saute, simmer or fry on any stovetop
- The right tool to marinate, refrigerate, cook and serve
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- Smooth glass surface won't react to ingredients
- Wilkins, Natalie (Author)
- English (Publication Language)
- 182 Pages - 11/12/2022 (Publication Date) - Independently published (Publisher)
- The size of casserole dish is 13.8"x9.8"x3.7" and accommodate most recipe size. The dish is great if you want to bake and serve in the same vessel. they are rectangle suitable for lasagna, spaghetti, chicken, meat, beef, roasting, vegetables, storing and reheating leftovers and etc.
- The baking dishes has a very high quality, It’s oven, SAFETY UNDER HIGH TEMPERATURE: This casserole is made of durable, high temperature stoneware, oven safe to 500°F. It can be used in the oven, microwave, refrigerator and dishwasher. NOTE: No direct fire and induction cooker.microwave and dishwasher safe which makes it triple valued. Thick porcelain is good for cooking.
- The coloring is great。This stoneware baking dish with lid features unique reactive glaze color for enjoyable baking time. Remarkable display can be a charming decoration even an artwork in your dining table and kitchen.
- The casserole dish comes with a lid that can help cook your meals with the self-basting aspect to the lid. Best baking dish.
- If you are looking for a big deep pan for lasagna and this is most definitely good. Great for baking favorite casserole dishes and serving.LONG LASTING COLOR AND SCRATCH RESISTANT: High quality, extremely hard and Eco-friendly reactive glaze does not scratch and durable for everyday use, ideal in the kitchen for making delicious meals and desserts
- The Meatball Master turns 2.2 lbs of meat into 32 meatballs.
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- The meatballs are all the same size so they will cook evenly.
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- 3-Quart Casserole w/ Lid
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- Black Bakelite Handle
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Freezer breakfast casserole pioneer woman
Preheat the oven to 350 degrees.
Melt the butter in a large skillet over medium heat. Add the onion and cook until it’s translucent, about 5 minutes. Add the garlic and cook for a minute more. Add the ground beef and cook until no pink remains. Drain the mixture and return the meat to the pan.
Add the taco seasoning and 1/2 cup of water to the skillet and stir. Reduce the heat to low and simmer until the water has almost completely evaporated (about 5 minutes). Remove the pan from the heat and set aside to cool.
Grease an 8 x 8 inch pan or casserole dish with cooking spray.
Layer the ingredients in the pan: 1/3 of the chips, 1/3 of the cheese, 1/2 of the meat mixture, 1/3 of the chips, 1/3 of the cheese.
In a medium bowl, whisk together the eggs, milk, salt, and pepper until smooth.
Pour the egg mixture over the top of the casserole.
Bake for 30 to 40 minutes until the eggs are set. Remove the dish from the oven and let it cool for 5 minutes.
Top with lettuce, tomatoes, onions, salsa, guacamole, and sour cream.
How it works: Easy to make, delicious
Freezer breakfast casserole results
Yummy & easy to make. I loved the sausage and egg combination. I love that you can make a pan of this & freeze it so it’s great for a quick breakfast or brunch. I would recommend this if you want to make a lot and freeze it, great for church meals or work. It would be enough to serve 10-12 ppl.
This recipe is a winner!! I have used it as a base for several different types of breakfast casseroles and it has always turned out well. Great recipe – adds lots of veggies and offers plenty of protein! Great sweet and savory balance. I love it – so easy and flavorful! This is a great recipe to use as a base and build in the other ingredients you prefer!
The benefits: quick and easy breakfast, no prep time
Whether you’re making this for a holiday or just a weekend, you can make it ahead of time; stick it in the oven in the morning, and in an hour, breakfast is served.
This breakfast casserole checks all the boxes — it’s easy to make, it’s cheesy, it’s got good proteins, and it’s got carbs. And the best part? You can freeze it for up to three months. Then, just thaw it overnight in the fridge and bake as directed in the morning.
If you like this idea, you’ll love our easy breakfast recipes, like our easy breakfast casserole with sausage and our breakfast enchiladas.
This casserole is loaded with breakfast staples — sausage, eggs, cheese, and bread. Add whatever you’d like — spinach, mushrooms, onions, or anything you’ve got on hand.
Kid-friendly and freezer-friendly, this breakfast casserole has everything you could want for the morning meal.
You can make this easy casserole in under an hour. You can also make it ahead of time and freeze it for 3 months.
If you don’t have day-old bread on hand, cube your bread and toast it in the oven at 350° F for 5 minutes.
In a large skillet, heat the olive oil over medium heat. Add the sausage and cook it for 2 to 3 minutes. Add the garlic, onions, and mushrooms and cook for an additional 5 minutes, or until the sausage is cooked through and the veggies have softened.
In a medium bowl, whisk together the eggs, milk, mustard, salt, and pepper. Pour the mixture over the sausage mixture, add the cheddar cheese, and gently stir to combine.
Place the cubed bread in a greased 9×13-inch casserole dish. Evenly pour the egg and sausage mixture over the bread. Cover the casserole with foil and chill in the fridge for at least 30 minutes or overnight.
Take the casserole out of the fridge 30 minutes before you are ready to bake it. Preheat the oven to 350° F.
Uncover the casserole and bake for 40 to 45 minutes, or until the center is set and the bread is lightly browned. Serve.
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The drawbacks: freezer burn, not a healthy breakfast
We cook a lot, and the freezer is an essential part of our cooking process. We freeze individual portions, entire meals, and ingredients, depending on what we are working with. The freezer is also our main source of leftovers, and we will often go back and forth between the freezer and the refrigerator when we are looking for a quick meal or a snack. We have a few foods that we will never freeze, and these foods include the following:
– Eggs. Once you freeze eggs, they will lose their texture and their flavor. It does not matter whether you freeze them in their shells or out. It doesn’t matter whether you whisk them or not. They are best frozen raw and then cooked after thawing.
– Fruit. Vegetables are the easiest to freeze, but fruits are more difficult. We will freeze fruits, but only when we are preparing them in a recipe. We will not freeze fresh fruits, because a lot of their texture and flavor is lost when they are frozen.
– Milk. Milk will expand when it is frozen. This creates a lot of problems when you are trying to defrost it. If you are going to freeze milk, you need to add a little corn syrup to it first, so that it will help control the expansion.
– Sugar. Sugar does not freeze well at all. We will freeze baked goods with sugar in them, but we do not freeze individual pieces of fruit or vegetables with sugar.
– Sour cream. Sour cream does not freeze well at all. It will separate when it is frozen, and it will not be the same consistency when it is defrosted. We will freeze sour cream for use in recipes, but we never use it as a topping on anything.
– Pasta. Pasta does not freeze well at all. We have frozen some pasta, but it turned out to be a mess when we tried to thaw it. We could not get the pasta to separate and it was very sticky.
– Butter. Butter will turn to liquid when it is frozen. It will not return to its original state, and it will not be the same consistency at all. We will freeze butter for use in recipes, but we never use it as a topping or as a spread.
– Tea and coffee. We will freeze tea and coffee when we have a lot that we need to use, but we never freeze individual cups or pots of these beverages.
– Rice. Rice does not freeze well at all. We have frozen cooked rice for use in recipes, but we will not freeze it in its dry state.
– Pasta sauces. Pasta sauces will not freeze well, and they will often separate when they are frozen. We will freeze pasta sauces when we have a lot that we need to use, but we will not freeze individual jars or containers of these sauces.
– Canned goods. Canned goods will not freeze well at all. We will freeze canned goods only when we have a lot that we need to use, and we will not freeze individual cans or jars of canned goods.
How to Buy a Freezer Breakfast Casserole
Have you seen the Pioneer Woman’s Freezer Breakfast Casserole recipe? It is so easy to make, totally delicious, and a great way to get a good breakfast in on a busy morning. I love me some freezer breakfast casserole recipes, and this one is one that I make often.
If you love freezer meals, be sure to also check out my post 400+ Freezer Meal Ideas!
How To Make Pioneer Woman’s Freezer Breakfast Casserole
Here are the ingredients you will need for the recipe:
Preheat oven to 350 degrees F. Spray a 9×13″ pan with cooking spray. Spread cubed bread evenly in the bottom of the pan. Sprinkle with sausage, cheese, and chopped vegetables.
Whisk together eggs, milk, mustard, salt, and pepper. Pour over the casserole. Cover with foil and freeze.
Pull the casserole out of the freezer the day before you want to cook it. Remove the foil and bake at 350 degrees F for about 45 minutes, or until the internal temperature reaches 160 degrees F.
I prefer to cook it a little longer at a lower temperature than what is listed because I like a firmer, dryer casserole.
If you would like to add vegetables to your Pioneer Woman Breakfast Casserole, here are some great options:
Tip: To freeze this casserole, cover with a layer of plastic wrap and then wrap the entire pan in a layer of foil.