Sausage Hashbrown Breakfast Casserole Recipe

Breakfast sausage: Adds a savory and flavorful protein 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.

Milk: Helps to bind the ingredients together and adds moisture.

Eggs: Acts as a binding agent and adds richness to the casserole.

Salt: Enhances the overall flavor of the dish.

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

When browning the sausage, make sure to break it up into small, even pieces to ensure it cooks thoroughly and evenly. This will help distribute the flavor throughout the casserole. Additionally, for a crispier texture, you can lightly sauté the hashbrowns in the same skillet after cooking the sausage, allowing them to absorb some of the sausage drippings before mixing them into the casserole.

• 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.

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

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

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

• shredded cheddar cheese - Substitute with shredded Swiss cheese: Swiss cheese adds a nutty flavor and melts well in casseroles.

• 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 suitable for those with dairy allergies.

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

• beaten eggs - Substitute with flaxseed meal and water mixture: A mixture of flaxseed meal and water can act as a vegan egg replacement.

• salt - Substitute with soy sauce: Soy sauce can add a savory depth of flavor while reducing the need for additional salt.

• salt - Substitute with sea salt: Sea salt provides a different mineral content and can enhance the overall flavor.

• black pepper - Substitute with white pepper: White pepper offers a milder, slightly different flavor profile while maintaining the peppery taste.

• black pepper - Substitute with cayenne pepper: Cayenne pepper adds a spicy kick and can be used for those who enjoy a bit of heat.

• Allow the casserole to cool completely before storing. This ensures that condensation doesn't form, which can make the hashbrowns soggy.
• For short-term storage, cover the baking dish tightly with aluminum foil or plastic wrap. Alternatively, transfer the casserole to an airtight container.
• Store in the refrigerator 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.
• For freezing, cut the cooled casserole into individual portions. Wrap each portion tightly in plastic wrap and then in aluminum foil to prevent freezer burn.
• Place the wrapped portions in a freezer-safe bag or container. Label with the date to keep track of freshness.
• Freeze for up to 2-3 months. To reheat, thaw overnight in the refrigerator and then warm in the oven at 350°F (175°C) until heated through.
• For a quicker option, reheat from frozen in the microwave, but note that this may affect the texture of the hashbrowns.
• If you prefer, you can also freeze the uncooked casserole. Assemble the dish as directed, but do not bake. Cover tightly with aluminum foil and freeze.
• When ready to bake, thaw overnight in the refrigerator and then bake as directed, adding an additional 10-15 minutes to the baking time to ensure it is heated through.

• 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 it from drying out. Bake for about 20-25 minutes, or until heated through.

• For a quicker option, use the microwave. Place a portion of the casserole on a microwave-safe plate. Cover with a microwave-safe lid or another plate 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. Add a small amount of olive oil or butter. Place the casserole in the skillet and cook for 5-7 minutes, flipping occasionally, until heated through and crispy.

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

• If you have a toaster oven, preheat to 350°F (175°C). Place the casserole on a baking sheet and cover with aluminum foil. Bake for 15-20 minutes, or until heated through. Remove 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).

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

• Mixing bowl: A large one is used to combine the hashbrowns, cooked sausage, and cheese. Another is used to whisk together the eggs, milk, salt, and pepper.

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

• Baking dish: A greased dish where the hashbrown mixture is transferred and baked.

• Spatula: Used to stir the hashbrown mixture and to transfer it to the baking dish.

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

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

• Knife: Used to cut open the package of thawed frozen hashbrowns and any other packaging.

• Cutting board: A surface to place the package of hashbrowns while cutting it open.

• Oven mitts: Used to safely handle the hot baking dish when removing it from the oven.

Pre-cook 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.

Mix ingredients in advance: Combine the hashbrowns, sausage, and cheese the night before and store in the fridge.

Whisk eggs ahead: Beat the eggs with milk, salt, and pepper the night before and refrigerate.

Use a non-stick skillet: A non-stick skillet makes cooking and cleaning up the sausage quicker and easier.

Line the baking dish: Use parchment paper to line the baking dish for easy cleanup.