Sausage Hash Brown Breakfast Casserole Recipe

Sausage: Cooked and crumbled breakfast sausage adds a savory and meaty flavor to the casserole.

Hash browns: Thawed frozen hash browns provide a crispy and hearty base for the dish.

Cheddar cheese: Shredded cheddar cheese adds a rich and creamy texture, as well as a sharp flavor.

Milk: Milk helps to create a smooth and cohesive egg mixture.

Eggs: Beaten eggs bind all the ingredients together and give the casserole structure.

Salt: Salt enhances the overall flavor of the dish.

Black pepper: Black pepper adds a hint of spice and depth to the casserole.

When combining the hash browns with the sausage, make sure the hash browns are fully thawed and patted dry. Excess moisture can make the casserole soggy. Additionally, for an extra layer of flavor, consider browning the hash browns in a skillet with a bit of butter before mixing them with the other ingredients. This will give them a nice crispy texture and enhance the overall taste of the dish.

• 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 flavor.

• thawed frozen hash browns - Substitute with freshly grated potatoes: Freshly grated potatoes can be used to achieve a similar texture and flavor.

• thawed frozen hash browns - Substitute with sweet potato hash browns: Sweet potato hash browns add a slightly sweeter flavor and a boost of nutrients.

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

• shredded cheddar cheese - Substitute with shredded pepper jack cheese: Pepper jack cheese adds a bit of spice and a creamy texture.

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

• milk - Substitute with oat milk: Oat milk is another dairy-free option that has a creamy consistency.

• beaten eggs - Substitute with egg substitute: Egg substitutes can be used for a lower cholesterol option.

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

• salt - Substitute with soy sauce: Soy sauce can add a salty flavor with an umami boost.

• salt - Substitute with sea salt: Sea salt can be used as a more natural alternative to table salt.

• black pepper - Substitute with white pepper: White pepper provides a similar heat without the black specks.

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

• Allow the casserole to cool completely before storing. This helps prevent condensation, which can make the hash browns 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.

• For longer storage, cut the casserole into individual portions. Wrap each portion tightly in plastic wrap and then place them in a freezer-safe bag or container. This method allows you to reheat only what you need. The casserole can be frozen for up to 2-3 months.

• When ready to reheat, if the casserole is frozen, thaw it in the refrigerator overnight. This ensures even reheating and maintains the texture of the hash browns.

• To reheat, preheat your oven to 350°F (175°C). Place the casserole or individual portions in an oven-safe dish and cover with aluminum foil to prevent drying out. Heat for 20-25 minutes or until warmed through. If reheating from frozen, it may take an additional 10-15 minutes.

• For a quicker option, you can reheat individual portions in the microwave. Place a portion on a microwave-safe plate and cover with a microwave-safe cover or another plate to retain moisture. Heat on medium power for 2-3 minutes, checking and stirring halfway through, until heated thoroughly.

• If you prefer a crispy top, remove the aluminum foil during the last 5 minutes of reheating in the oven or use the broil function for a minute or two, keeping a close eye to avoid burning.

• Always ensure the casserole reaches an internal temperature of 165°F (74°C) when reheating to ensure food safety.

• Preheat your oven to 350°F (175°C). Place the leftover sausage hash brown breakfast casserole in an oven-safe dish. Cover it with aluminum foil to prevent it from drying out. Bake for 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 it 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 top, use a toaster oven. Preheat the toaster oven to 350°F (175°C). Place the casserole on a piece of aluminum foil or a small baking tray. Heat for 10-15 minutes, or until the top is golden and the center is warm.

• For stovetop reheating, place a non-stick skillet over medium heat. Add a small amount of butter or olive oil to the pan. Cut the casserole into smaller pieces and place them in the skillet. Cover with a lid and heat for 5-7 minutes, flipping halfway through to ensure even warming.

• If you have an air fryer, preheat it to 350°F (175°C). Place the casserole in the air fryer basket, making sure not to overcrowd. 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).

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

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

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

• Greased baking dish: Used to hold the casserole mixture while it bakes in the oven.

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

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

• Spatula: Used to stir the egg mixture into the sausage mixture and to transfer the mixture into the baking dish.

• Knife: Used to cut and crumble the cooked sausage if it isn't pre-crumbled.

• Cutting board: Used as a surface to cut and crumble the sausage.

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

Pre-cook the sausage: 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 eliminate the need for grating.

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

Mix dry ingredients ahead: Combine the sausage, hash browns, and cheese in a bowl and store in the fridge until ready to use.

Prepare egg mixture in advance: Whisk together the milk, eggs, salt, and pepper and store in the fridge.