BREAKFAST CASSEROLE PIONEER WOMAN RECIPES

Steps:

• Grease a 9-by-13-inch (or other 3-quart) baking dish with butter or nonstick spray. Preheat the oven to 350 degrees. Heat a large skillet over medium-high heat. Add the sausage and break up into small pieces with a wooden spoon. Cook the meat until no pink pieces remain, 6-8 minutes. Add the red bell pepper and white and light green parts of the scallions and cook 3 more minutes. Transfer to a plate to let cool slightly. Meanwhile, in a large bowl whisk together the eggs, heavy cream, mustard, hot sauce, salt, black pepper and about one-half of the remaining green parts of the scallions (save the rest to sprinkle on top of the casserole once baked.) Gently fold 1 ½ cups of cheese into the hash-browns and the sausage mixture into the egg mixture. Transfer all to the baking dish and smooth into an even layer. Bake for 50 min. Remove and top with the remaining ½ cup of cheese. Increase the oven temperature to 400 degrees and finish baking until the center of the casserole is set (not jiggly) and the top is slightly golden, 10-15 more minutes. Let rest 10 minutes, top with the remaining green parts of the scallions, then serve.

Steps:

• Preheat the oven to 350°. Generously butter a 9-by-13-inch baking dish. Cut each round of cinnamon roll dough into 4 pieces. Reserve the frosting packets.  Whisk together the eggs, half-and-half, cinnamon and salt in a large bowl. Add the cinnamon roll dough and toss lightly to coat. Pour into the baking dish.  Mix the brown sugar and pecans in a small bowl. Sprinkle on top of the casserole and bake until puffed, golden brown and cooked through, about 35 minutes.  Meanwhile, whisk together the contents of the frosting packets and the sour cream in a medium bowl until smooth. Let the casserole cool for 10 minutes, then drizzle with the frosting.