Sausage Hashbrown Breakfast Casserole Recipe

Breakfast sausage: Adds a savory and slightly spicy flavor to the casserole.

Hashbrowns: Provides a crispy and hearty base for the dish.

Cheddar cheese: Melts beautifully and adds a rich, creamy texture.

Eggs: Bind the ingredients together and add protein.

Milk: Helps to create a smooth and creamy consistency.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a touch of heat and depth to the flavor profile.

When preparing the hashbrowns, make sure they are thoroughly thawed and patted dry with a paper towel to remove excess moisture. This will help achieve a crispier texture in the final casserole. Additionally, when whisking the eggs and milk, ensure they are well combined to create a uniform mixture that will evenly coat the sausage and hashbrowns.

• cooked and crumbled breakfast sausage - Substitute with cooked and crumbled turkey sausage: Turkey sausage is a leaner option and provides a similar texture and flavor.

• cooked and crumbled breakfast sausage - Substitute with cooked and crumbled vegetarian sausage: Vegetarian sausage offers a plant-based alternative while maintaining the savory taste.

• thawed frozen hashbrowns - Substitute with freshly grated potatoes: Freshly grated potatoes can be used to achieve a similar texture and flavor, though they may require additional cooking time.

• thawed frozen hashbrowns - Substitute with sweet potato hashbrowns: Sweet potato hashbrowns add a different flavor profile and additional nutrients.

• shredded cheddar cheese - Substitute with shredded mozzarella cheese: Mozzarella cheese provides a milder flavor and a gooey texture.

• shredded cheddar cheese - Substitute with shredded pepper jack cheese: Pepper jack cheese adds a spicy kick to the casserole.

• beaten eggs - Substitute with egg substitute: Egg substitutes are ideal for those with dietary restrictions or allergies.

• beaten eggs - Substitute with silken tofu: Silken tofu can be blended to mimic the texture of beaten eggs, suitable for a vegan option.

• milk - Substitute with almond milk: Almond milk is a dairy-free alternative that works well in casseroles.

• milk - Substitute with oat milk: Oat milk provides a creamy texture and is a good dairy-free option.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though it will change the overall taste slightly.

• salt - Substitute with sea salt: Sea salt can be used as a direct replacement, offering a slightly different mineral content.

• black pepper - Substitute with white pepper: White pepper provides a similar heat but with a different flavor profile.

• black pepper - Substitute with cayenne pepper: Cayenne pepper adds a spicier kick to the dish.

• Allow the sausage hashbrown breakfast casserole to cool completely before storing. This helps prevent condensation, which can make the dish soggy.

• For short-term storage, transfer the casserole to an airtight container. Refrigerate for up to 3-4 days. Reheat individual portions in the microwave or the entire dish in the oven at 350°F (175°C) until warmed through.

• To freeze, cut the cooled casserole into individual portions. Wrap each portion tightly in plastic wrap, then in aluminum foil to prevent freezer burn. Place the wrapped portions in a freezer-safe bag or container. Label with the date for easy tracking.

• When ready to enjoy, thaw the desired number of portions in the refrigerator overnight. Reheat in the oven at 350°F (175°C) until hot and bubbly, or microwave on a microwave-safe plate until heated through.

• For a quicker reheating option, you can reheat directly from frozen. Place the frozen portion in a baking dish, cover with foil, and bake at 350°F (175°C) for about 20-30 minutes, or until heated through. Remove the foil for the last 5-10 minutes to allow the top to crisp up.

• If you prefer a crispier texture, reheat the hashbrowns and sausage mixture in a skillet over medium heat, stirring occasionally, until warmed through and slightly crispy.

• Avoid reheating the casserole multiple times, as this can affect the texture and flavor. Only reheat the amount you plan to consume immediately.

• For added freshness, consider adding a sprinkle of freshly grated cheddar cheese or a dollop of sour cream before serving reheated portions.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover sausage hashbrown breakfast casserole in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent the top from drying out.
  4. Heat for about 20-25 minutes, or until the casserole is heated through and the cheese is melted and bubbly.
  5. Remove the foil for the last 5 minutes to let the top crisp up slightly.

• Microwave Method:

  1. Place a portion of the casserole on a microwave-safe plate.
  2. Cover with a microwave-safe lid or a damp paper towel to retain moisture.
  3. Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating.
  4. If not heated through, continue in 30-second increments until hot.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil or butter to the skillet.
  3. Place a portion of the casserole in the skillet and cover with a lid.
  4. Heat for about 5-7 minutes, flipping halfway through to ensure even heating.
  5. The bottom should be slightly crispy and the eggs should be heated through.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place a portion of the casserole in the air fryer basket.
  3. Heat for 5-7 minutes, checking halfway through to ensure it doesn’t overcook.
  4. The hashbrowns should become crispy and the sausage should be heated through.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Place the casserole on a toaster oven tray.
  3. Cover with aluminum foil to prevent the top from drying out.
  4. Heat for about 15-20 minutes, removing the foil for the last 5 minutes to crisp up the top.

• Oven: Used to bake the casserole at a consistent temperature of 350°F (175°C).

• Large mixing bowl: Used to combine the cooked sausage, hashbrowns, and cheese.

• Medium mixing bowl: Used to whisk together the eggs, milk, salt, and pepper.

• Whisk: Used to beat the eggs and mix them with milk, salt, and pepper.

• Greased baking dish: Used to transfer the combined mixture and bake it in the oven.

• Measuring cups: Used to measure the milk and cheese accurately.

• Measuring spoons: Used to measure the salt and pepper accurately.

• Spatula: Used to stir the egg mixture into the sausage mixture.

• Knife: Used to cut the casserole into portions after baking.

• Cutting board: Used as a surface to cut the casserole after it has cooled.

• Cooling rack: Used to let the casserole cool for a few minutes before serving.

Prepare ingredients ahead: Cook and crumble the sausage the night before to save time in the morning.

Use pre-shredded cheese: Opt for pre-shredded cheddar cheese to cut down on prep time.

Thaw hashbrowns overnight: Place the frozen hashbrowns in the fridge the night before to ensure they are ready to use.

Mix dry ingredients: Combine the sausage, hashbrowns, and 1 cup of cheese in a bowl and store in the fridge until ready to use.

Pre-grease the baking dish: Grease the baking dish ahead of time to streamline the assembly process.