Potato Sausage and Egg Breakfast Casserole Recipe

Frozen shredded hash browns: These form the base of the casserole, providing a crispy and hearty texture.

Breakfast sausage: Adds a savory and flavorful protein element to the dish.

Cheddar cheese: Melts into the casserole, adding a rich and creamy taste.

Eggs: Bind the ingredients together and create a fluffy texture.

Milk: Helps to blend the eggs and adds moisture to the casserole.

Salt: Enhances the overall flavor of the dish.

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

When cooking the sausage, make sure to break it up into small pieces as it browns. This ensures even cooking and better distribution throughout the casserole. Additionally, for a crispier texture, consider lightly browning the hash browns in the skillet before mixing them with the other ingredients. This step adds an extra layer of flavor and prevents the potatoes from becoming too soggy during baking.

• frozen shredded hash browns - Substitute with diced sweet potatoes: Sweet potatoes add a slightly sweet flavor and are packed with nutrients.

• frozen shredded hash browns - Substitute with cauliflower rice: Cauliflower rice is a low-carb alternative that provides a similar texture.

• breakfast sausage - Substitute with turkey sausage: Turkey sausage is a leaner option with less fat.

• breakfast sausage - Substitute with vegetarian sausage: Vegetarian sausage is a plant-based alternative for those avoiding meat.

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

• shredded cheddar cheese - Substitute with nutritional yeast: Nutritional yeast offers a cheesy flavor and is a vegan option.

• eggs - Substitute with flax eggs: Flax eggs are a vegan alternative made from ground flaxseed and water.

• eggs - Substitute with silken tofu: Silken tofu can mimic the texture of eggs and is a good protein source for vegans.

• 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 adds a creamy texture.

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

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

• black pepper - Substitute with white pepper: White pepper offers a milder, slightly different flavor.

• black pepper - Substitute with cayenne pepper: Cayenne pepper adds a spicy kick if you prefer more heat.

• Allow the casserole to cool completely before storing. This prevents condensation, which can make the hash browns soggy.
• Divide the casserole into individual portions for easier reheating. Use airtight containers or freezer-safe bags.
• Label each container with the date to keep track of freshness. The casserole can be stored in the refrigerator for up to 3-4 days.
• For longer storage, place the portions in the freezer. The casserole can be frozen for up to 2-3 months.
• When ready to reheat, thaw the casserole in the refrigerator overnight. This ensures even reheating.
• Reheat in the oven at 350°F (175°C) for about 20-25 minutes, or until heated through. Cover with aluminum foil to prevent drying out.
• Alternatively, reheat individual portions in the microwave on medium power for 2-3 minutes, checking and stirring halfway through.
• For a crispier texture, reheat in a skillet over medium heat until warmed through and the edges are crispy.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover Potato Sausage and Egg 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.
  5. Remove the foil for the last 5 minutes to let the top get crispy again.

• Microwave Method:

  1. Cut a portion of the casserole and place it on a microwave-safe plate.
  2. Cover the plate with a microwave-safe lid or another plate to retain moisture.
  3. Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating.
  4. If needed, continue heating in 30-second intervals until hot.

• Stovetop Method:

  1. Heat a non-stick skillet over medium-low 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. Heat for about 5-7 minutes, flipping halfway through to ensure even warming.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Cut the casserole into portions that fit your air fryer basket.
  3. Place the portions in the basket, making sure they are not touching.
  4. Heat for 5-7 minutes, checking halfway through to ensure even heating and to prevent burning.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Place the casserole on a toaster oven-safe tray.
  3. Cover with aluminum foil to keep it moist.
  4. Heat for 15-20 minutes, removing the foil for the last 5 minutes to crisp the top.

• Oven: Preheat to 350°F (175°C) for baking the casserole.

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

• Mixing bowl: Combine the hash browns, cooked sausage, and cheese in this bowl.

• Greased baking dish: Spread the hash brown mixture evenly in this dish.

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

• Measuring cups: Measure out the milk and shredded cheddar cheese.

• Measuring spoons: Measure the salt and black pepper.

• Spatula: Use to spread the mixture evenly in the baking dish.

• Knife: Optional, for cutting the casserole into portions after baking.

• Cutting board: Optional, for placing the casserole on while cutting.

Pre-cook the sausage: Cook the sausage the night before and store it in the fridge. This will save you time in the morning.

Use pre-shredded hash browns: Opt for frozen shredded hash browns to skip the peeling and shredding process.

Mix ingredients ahead: Combine the hash browns, sausage, and cheese in the baking dish the night before. Just add the egg mixture in the morning.

Quick whisking: Use a blender to quickly whisk the eggs, milk, salt, and pepper together.