Sausage Hash Brown Breakfast Casserole Recipe

Sausage: Crumbled and cooked breakfast sausage adds a savory and slightly spicy flavor to the casserole.

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

Cheddar cheese: Shredded cheddar cheese melts beautifully, adding a rich and creamy texture.

Milk: Milk helps to bind the ingredients together and adds a slight creaminess.

Eggs: Beaten eggs are essential for holding the casserole together and providing structure.

Salt: Salt enhances the flavors of all the ingredients.

Black pepper: Black pepper adds a touch of heat and depth to the dish.

When cooking the sausage, make sure to break it into small, even pieces as it browns. This ensures that the sausage is evenly distributed throughout the casserole, giving each bite a consistent flavor. Additionally, thoroughly draining the excess fat from the sausage will prevent the casserole from becoming too greasy, allowing the hash browns to crisp up nicely.

• crumbled and cooked breakfast sausage - Substitute with ground turkey: Ground turkey is a leaner option and can be seasoned similarly to breakfast sausage for a healthier alternative.

• crumbled and cooked breakfast sausage - Substitute with vegetarian sausage: Vegetarian sausage provides a plant-based alternative that mimics the texture and flavor of traditional sausage.

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

• thawed frozen hash browns - Substitute with sweet potatoes: Sweet potatoes offer a different flavor profile and added nutritional benefits, such as higher fiber and vitamins.

• shredded cheddar cheese - Substitute with shredded mozzarella: Mozzarella provides a milder flavor and a creamy texture that works well in casseroles.

• shredded cheddar cheese - Substitute with shredded Swiss cheese: Swiss cheese offers a nutty flavor that can add a unique twist to the casserole.

• milk - Substitute with almond milk: Almond milk is a dairy-free alternative that can be used to maintain the creamy consistency of the casserole.

• milk - Substitute with oat milk: Oat milk is another dairy-free option that provides a slightly sweet flavor and creamy texture.

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

• beaten eggs - Substitute with flax eggs: Flax eggs (made from ground flaxseed and water) are a vegan alternative that can help bind the casserole together.

• salt - Substitute with soy sauce: Soy sauce can add a savory umami flavor while also providing the necessary saltiness.

• salt - Substitute with sea salt: Sea salt can be used as a more natural alternative to regular table salt, often with a slightly different mineral content.

• black pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different flavor profile, often described as more earthy.

• black pepper - Substitute with cayenne pepper: Cayenne pepper can add a spicier kick to the casserole for those who enjoy a bit of heat.

• 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. Alternatively, transfer the casserole to an airtight container. Store in the refrigerator for up to 3-4 days.

• For longer storage, consider freezing the casserole. Cut the cooled casserole into individual portions for easier reheating. Wrap each portion tightly in plastic wrap and then in aluminum foil. Place the wrapped portions in a freezer-safe bag or container. The casserole can be frozen for up to 2-3 months.

• When ready to enjoy, thaw the frozen portions in the refrigerator overnight. This ensures even reheating and maintains the texture of the hash browns.

• Reheat the thawed casserole in a preheated oven at 350°F (175°C) for about 20-25 minutes, or until heated through. If reheating from frozen, it may take up to 45 minutes. Cover with aluminum foil to prevent the top from over-browning.

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

• To maintain the best texture and flavor, avoid reheating the casserole multiple times. Reheat only the portions you plan to consume immediately.

• For the oven method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover sausage hash brown breakfast casserole in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent the casserole 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 slightly crispy.

• For the microwave method:

  1. Place a portion of the casserole on a microwave-safe plate.
  2. Cover with a microwave-safe lid or a damp paper towel to retain moisture.
  3. Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating.
  4. Let it sit for a minute before serving to allow the heat to distribute evenly.

• For the stovetop method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil or butter to the skillet.
  3. Place a portion of the casserole in the skillet and cover with a lid.
  4. Heat for about 5-7 minutes, flipping halfway through to ensure even warming.
  5. Check to make sure the casserole is heated through before serving.

• For the air fryer method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place a portion of the 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 casserole is heated through before serving.

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

• Skillet: Used to cook and crumble the breakfast sausage until browned.

• Mixing bowl: Used to combine the hash browns, cooked sausage, and shredded cheese.

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

• Baking dish: Used to transfer the hash brown mixture and bake it in the oven.

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

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

• Spatula: Used to stir the hash brown mixture and ensure everything is well combined.

• Knife: Used to cut and serve the casserole once it has cooled.

Pre-cook the sausage: 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.

Mix ingredients ahead: Combine the hash browns, sausage, and cheese in a bowl and store it in the fridge overnight.

Pre-whisk the eggs: Whisk the eggs, milk, salt, and pepper ahead of time and refrigerate.

Use a non-stick spray: Grease the baking dish with a non-stick spray to save time on cleanup.