Easter Breakfast Casserole Recipe

Eggs: The base of the casserole, providing structure and richness.

Milk: Adds creaminess and helps to bind the ingredients together.

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

Cheddar cheese: Melts beautifully, adding a sharp and creamy taste.

Frozen hash browns: Provides a hearty and crispy texture.

Salt: Enhances the overall flavor of the casserole.

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

When preparing the hash browns, ensure they are thoroughly thawed and patted dry with a paper towel. Excess moisture can make the casserole soggy. For a crispier texture, consider lightly browning the hash browns in a skillet before mixing them into the casserole. This step adds an extra layer of flavor and helps maintain the desired consistency.

• eggs - Substitute with flaxseed meal and water mixture: Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water for each egg. This works well as a binder and adds a nutty flavor.

• milk - Substitute with unsweetened almond milk: It provides a similar consistency and is a good option for those who are lactose intolerant or prefer a dairy-free alternative.

• breakfast sausage - Substitute with ground turkey: Season the ground turkey with sage, thyme, and a bit of maple syrup to mimic the flavors of breakfast sausage.

• shredded cheddar cheese - Substitute with shredded mozzarella cheese: Mozzarella melts well and has a mild flavor that complements the other ingredients.

• frozen hash browns - Substitute with diced sweet potatoes: Sweet potatoes add a different texture and a slightly sweet flavor, which pairs well with the savory elements of the casserole.

• salt - Substitute with soy sauce: Use a reduced-sodium soy sauce to add umami and saltiness without the need for additional salt.

• black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor profile, which can add a subtle complexity to the dish.

• Allow the casserole to cool completely before storing. This prevents condensation from forming, which can make the dish soggy.
• For short-term storage, cover the baking dish tightly with aluminum foil or transfer the casserole to an airtight container. Store in the refrigerator for up to 3-4 days.
• To freeze, cut the cooled casserole into individual portions. Wrap each portion tightly in plastic wrap, then place them in a freezer-safe bag or container. This makes it easy to reheat single servings.
• Label the freezer-safe bag or container with the date and contents. 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 and maintains the texture.
• Reheat in the oven at 350°F (175°C) for about 20-25 minutes, or until heated through. For a quicker option, microwave individual portions on high for 2-3 minutes, checking and stirring halfway through.
• If reheating from frozen, cover the casserole with aluminum foil and bake at 350°F (175°C) for 45-60 minutes, or until heated through. Remove the foil during the last 10 minutes to allow the top to crisp up.

• Preheat your oven to 350°F (175°C). Place the leftover Easter Breakfast Casserole in an oven-safe dish, cover it with aluminum foil to retain moisture, and bake for about 20-25 minutes or until heated through. This method ensures the eggs and cheese remain creamy and delicious.

• 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 prevent splatters, and heat on medium power for 2-3 minutes. Check and stir halfway through to ensure even heating. This method is perfect for a speedy breakfast.

• If you prefer a crispy top, reheat the casserole in a skillet. Heat a non-stick skillet over medium heat, add a small amount of olive oil or butter, and place a portion of the casserole in the skillet. Cover with a lid and cook for about 5-7 minutes, flipping halfway through. This method revives the hash browns to their crispy glory.

• For an air fryer, preheat it to 350°F (175°C). Place a portion of the casserole in the air fryer basket and cook for 5-7 minutes, shaking the basket halfway through. This method gives a delightful crisp to the cheese topping and hash browns.

• Oven: Used to bake the casserole at 350°F (175°C) until the eggs are set and the top is golden brown.

• Large mixing bowl: Used to whisk together the eggs, milk, salt, and pepper, and to mix in the cooked sausage, hash browns, and cheese.

• Whisk: Used to blend the eggs, milk, salt, and pepper together smoothly.

• 9x13 inch baking dish: Used to hold the casserole mixture while it bakes in the oven.

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

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

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

• Spatula: Used to stir the sausage, hash browns, and cheese into the egg mixture.

• Knife: Used to cut and crumble the cooked sausage if necessary.

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

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

• Cooling rack: Used to place the baking dish on after removing it from the oven, allowing it to cool for 5 minutes before serving.

Prep ingredients ahead: Cook and crumble the breakfast sausage the night before and store it in the fridge.

Use pre-shredded cheese: Save time by buying shredded cheddar cheese instead of shredding it yourself.

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

Mix in a large bowl: Combine all ingredients in a large mixing bowl to save on cleanup time.

Grease the baking dish: Use a non-stick spray to quickly grease the baking dish before pouring in the mixture.