Sausage Hashbrown Breakfast Casserole Recipe

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

Frozen hashbrowns: Provides a crispy and hearty base for the dish.

Shredded cheddar cheese: Melts into the casserole, adding a rich and creamy texture.

Eggs: Binds the ingredients together and adds protein.

Milk: Helps to create a smooth and creamy egg mixture.

Salt: Enhances the overall flavor of the dish.

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

When cooking the sausage, make sure to break it up into small pieces as it browns. This ensures even cooking and allows the flavors to distribute more uniformly throughout the casserole. Additionally, after draining the fat, you can pat the sausage with a paper towel to remove any excess grease, which helps prevent the dish from becoming too oily.

• breakfast sausage - Substitute with ground turkey: Ground turkey is a leaner option and can be seasoned to mimic the flavors of breakfast sausage.

• breakfast sausage - Substitute with vegetarian sausage: Vegetarian sausage provides a plant-based alternative while maintaining a similar texture and flavor.

• frozen hashbrowns - Substitute with freshly grated potatoes: Freshly grated potatoes can be used if you prefer a fresher taste and texture.

• frozen hashbrowns - Substitute with sweet potatoes: Sweet potatoes offer a different flavor profile and added nutritional benefits.

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

• shredded cheddar cheese - Substitute with shredded Swiss cheese: Swiss cheese adds a nutty flavor and creamy texture to the casserole.

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

• large eggs - Substitute with flax eggs: Flax eggs are a vegan alternative made by mixing ground flaxseed with water.

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

• milk - Substitute with oat milk: Oat milk provides a creamy texture and is suitable for those avoiding dairy.

• salt - Substitute with soy sauce: Soy sauce can add a different depth of flavor and umami to the dish.

• salt - Substitute with sea salt: Sea salt offers a slightly different mineral content and flavor profile.

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

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

• Allow the casserole to cool completely before storing. This prevents 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 stay fresh for up to 3-4 days.

• If you prefer individual servings, cut the casserole into portions and store them in airtight containers. This makes reheating easier and quicker.

• To freeze the casserole, first ensure it is completely cooled. Wrap the entire dish tightly with plastic wrap, followed by a layer of aluminum foil. This double layer helps prevent freezer burn.

• For individual servings, wrap each portion in plastic wrap and then place them in a freezer-safe bag or container. Label with the date for easy tracking.

• When ready to enjoy, thaw the casserole in the refrigerator overnight. This gradual thawing helps maintain the texture and flavor.

• Reheat the casserole in a preheated oven at 350°F (175°C) for about 20-25 minutes or until heated through. If reheating individual portions, microwave on high for 2-3 minutes, checking halfway through.

• For an extra crispy top, consider reheating in the oven even if you thawed it in the microwave. This will bring back the delightful crunch of the hashbrowns.

• If you notice any excess moisture after thawing, gently blot the top with a paper towel before reheating to maintain the desired texture.

• Always check the internal temperature of the reheated casserole to ensure it reaches at least 165°F (74°C) for safe consumption.

• Preheat your oven to 350°F (175°C). Place the leftover sausage hashbrown breakfast casserole in an oven-safe dish. Cover with aluminum foil to prevent drying out. Bake for 20-25 minutes or until heated through.

• For a quicker option, use the microwave. Cut a portion of the casserole and place it on a microwave-safe plate. Cover with a microwave-safe lid or a damp paper towel to retain moisture. Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating.

• If you prefer a crispy texture, reheat in a skillet. Heat a non-stick skillet over medium heat and add a small amount of olive oil or butter. Place the casserole slices in the skillet and cook for 3-4 minutes on each side until heated through and crispy.

• For an air fryer method, preheat your air fryer to 350°F (175°C). Place the casserole slices in the air fryer basket in a single layer. Heat for 5-7 minutes, shaking the basket halfway through to ensure even heating.

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

• Skillet: Used to cook the sausage over medium heat until browned.

• Spatula: Handy for stirring and breaking up the sausage while cooking.

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

• Whisk: Essential for whisking together the eggs, milk, salt, and pepper.

• Another bowl: Needed to whisk the egg mixture separately before combining with the hashbrown mixture.

• 9x13 inch baking dish: The dish in which the casserole will be baked.

• Cooking spray: Used to grease the baking dish to prevent sticking.

• Measuring cups: Used to measure out the milk and shredded cheddar cheese.

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

• Knife: Useful for opening the sausage package and any other packaging.

• Cutting board: Provides a surface to cut or prepare any ingredients if needed.

Pre-cook the sausage: Cook the sausage the night before and store it in the fridge 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 thawed and ready to use.

Mix dry ingredients ahead: Combine the hashbrowns, sausage, and cheese in a bowl and store it in the fridge.

Prepare egg mixture in advance: Whisk together the eggs, milk, salt, and pepper the night before and store in a sealed container.