Sausage Hashbrown Breakfast Casserole Recipe

Sausage: Provides a savory, meaty flavor that complements the other ingredients.

Hashbrowns: Adds a crispy texture and hearty base to the casserole.

Eggs: Binds the ingredients together and adds richness.

Shredded cheddar cheese: Melts into the casserole, adding a creamy, cheesy flavor.

Milk: Helps to create a smooth, custard-like consistency.

Salt: Enhances the overall flavor of the dish.

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

When preparing this sausage hashbrown breakfast casserole, ensure that the hashbrowns are thoroughly thawed and patted dry to remove any excess moisture. This will help achieve a crispier texture and prevent the casserole from becoming too watery. Additionally, consider browning the hashbrowns slightly in a skillet before mixing them with the other ingredients to enhance their flavor and texture.

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

• cooked and crumbled sausage - Substitute with cooked and crumbled vegetarian sausage: Vegetarian sausage is a great plant-based alternative that maintains the texture and flavor.

• thawed frozen hashbrowns - Substitute with thawed frozen sweet potato hashbrowns: Sweet potato hashbrowns offer a slightly sweeter taste and are rich in vitamins.

• thawed frozen hashbrowns - Substitute with freshly grated potatoes: Freshly grated potatoes can be used for a more natural and preservative-free option.

• beaten eggs - Substitute with egg substitute: Egg substitutes are ideal for those with egg allergies or for a lower cholesterol option.

• beaten eggs - Substitute with silken tofu: Silken tofu can be blended to mimic the texture of beaten eggs and is a good vegan alternative.

• shredded cheddar cheese - Substitute with shredded dairy-free cheese: Dairy-free cheese is perfect for those who are lactose intolerant or following a vegan diet.

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

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

• milk - Substitute with coconut milk: Coconut milk adds a subtle sweetness and creaminess to the dish.

• salt - Substitute with sea salt: Sea salt can be used for a slightly different mineral content and flavor.

• black pepper - Substitute with white pepper: White pepper offers a similar heat but with a different color and slightly different flavor profile.

• Allow the casserole to cool completely before storing. This helps prevent condensation, which can make the dish soggy.
• For short-term storage, cover the baking dish tightly with aluminum foil or plastic wrap and place it in the refrigerator. It will keep well for up to 3-4 days.
• For longer storage, cut the casserole into individual portions and wrap each piece tightly in plastic wrap. Then, place the wrapped portions in a freezer-safe bag or container. This method allows you to take out only what you need.
• Label the freezer-safe bag or container with the date so you can keep track of how long it has been stored. The casserole can be frozen for up to 2-3 months.
• To reheat from the refrigerator, preheat your oven to 350°F (175°C). Place the casserole in an oven-safe dish and cover with aluminum foil. Heat for about 20-25 minutes or until warmed through.
• To reheat from frozen, it's best to thaw the casserole in the refrigerator overnight. Once thawed, follow the same reheating instructions as for refrigerated casserole.
• If you're in a hurry, you can reheat the casserole directly from the freezer. Preheat your oven to 350°F (175°C), cover the casserole with aluminum foil, and bake for 45-60 minutes, or until heated through. You may need to remove the foil for the last 10 minutes to allow the top to crisp up.
• For a quicker option, you can also reheat individual portions in the microwave. Place a piece on a microwave-safe plate, cover with a microwave-safe cover or another plate, and heat on high for 2-3 minutes, or until hot. Be sure to check the temperature to ensure it's heated evenly.

• 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 it from drying out.
  4. Heat for about 20-25 minutes or until the casserole is warmed through and the cheese is melted and bubbly.

• Microwave Method:

  1. Place a portion of the casserole on a microwave-safe plate.
  2. Cover it with a microwave-safe lid or a damp paper towel to retain moisture.
  3. Microwave on medium power for 2-3 minutes, checking halfway through to ensure even heating.
  4. If needed, continue to heat in 30-second intervals until the casserole is hot.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of butter or olive oil to the skillet.
  3. Place the leftover casserole in the skillet and cover with a lid.
  4. Cook for about 5-7 minutes, stirring occasionally, until the casserole is heated through and the hashbrowns are crispy.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the leftover casserole in the air fryer basket.
  3. Heat for about 5-7 minutes, shaking the basket halfway through to ensure even heating.
  4. Check to make sure the eggs and sausage are heated through and the top is crispy.

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

• Mixing bowl: Needed to combine the cooked sausage, hashbrowns, and shredded cheese.

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

• Greased baking dish: The container where the mixture is transferred and baked.

• Measuring cups: Essential for measuring the milk and shredded cheese accurately.

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

• Spatula: Handy for stirring the egg mixture into the sausage and hashbrown mixture.

• Knife: Useful for cutting and crumbling the cooked sausage if not pre-crumbled.

• Cutting board: Provides a safe surface to cut and crumble the sausage.

• Oven mitts: Protect your hands when placing the dish in the oven and taking it out.

• Timer: Helps keep track of the 45-minute baking time to ensure the casserole is perfectly cooked.

Prepare ingredients in advance: Cook and crumble the sausage the night before and store it in the fridge.

Use pre-shredded cheese: Save time by using pre-shredded cheddar cheese instead of shredding it yourself.

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

Mix in one bowl: Combine the sausage, hashbrowns, and cheese in the same bowl to reduce cleanup time.

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