Sausage Hashbrown Breakfast Casserole Recipe

Crumbled breakfast sausage: Adds a savory and meaty flavor to the casserole.

Thawed frozen hashbrowns: Provides a crispy and hearty base for the dish.

Shredded cheddar cheese: Melts beautifully to add a rich and creamy texture.

Beaten eggs: Helps bind the ingredients together and adds protein.

Milk: Adds moisture and helps create a custard-like consistency.

Salt: Enhances the overall flavor of the casserole.

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

When cooking the sausage, make sure to break it up into small, even pieces as it browns. This ensures that the sausage is evenly distributed throughout the casserole, giving you a consistent flavor in every bite. Additionally, when combining the hashbrowns, sausage, and cheese in the mixing bowl, use a folding motion to avoid breaking up the hashbrowns too much, which helps maintain a nice texture in the final dish.

• crumbled breakfast sausage - Substitute with ground turkey: Ground turkey is a leaner option and can be seasoned to mimic the flavors of breakfast sausage.

• crumbled 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, and they can be seasoned to your preference.

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

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

• shredded cheddar cheese - Substitute with shredded Swiss cheese: Swiss cheese offers a nutty flavor that can complement the other ingredients well.

• beaten eggs - Substitute with egg substitute: Egg substitutes are great for those looking to reduce cholesterol or for a vegan option.

• beaten eggs - Substitute with silken tofu: Silken tofu can be blended to create a similar consistency to beaten eggs, making it a good vegan alternative.

• milk - Substitute with almond milk: Almond milk is a dairy-free option that can be used to achieve a similar consistency.

• milk - Substitute with oat milk: Oat milk is another dairy-free alternative that provides a creamy texture.

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

• salt - Substitute with sea salt: Sea salt can be used as a direct replacement and may offer a slightly different mineral profile.

• black pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different flavor profile.

• black pepper - Substitute with cayenne pepper: Cayenne pepper adds more heat and a different flavor, ideal for those who like a bit of spice.

• Allow the sausage hashbrown breakfast casserole to cool completely at room temperature before storing or freezing. This helps prevent condensation, which can make the casserole soggy.

• For storing in the refrigerator:

  • Transfer the cooled casserole to an airtight container or cover the baking dish tightly with plastic wrap or aluminum foil.
  • Store in the refrigerator for up to 3-4 days.
  • To reheat, preheat your oven to 350°F (175°C). Place the casserole in an oven-safe dish and cover with foil. Heat for about 20-25 minutes, or until warmed through. Alternatively, you can reheat individual portions in the microwave for 1-2 minutes.

• For freezing:

  • Cut the cooled casserole into individual portions for easier reheating.
  • Wrap each portion tightly in plastic wrap, then place the wrapped portions in a freezer-safe zip-top bag or airtight container. Label with the date.
  • Freeze for up to 2-3 months.
  • To reheat from frozen, preheat your oven to 350°F (175°C). Place the frozen portions in an oven-safe dish and cover with foil. Bake for 30-35 minutes, or until heated through. You can also thaw the portions in the refrigerator overnight before reheating to reduce oven time.

• For best results, avoid freezing the casserole with the cheese topping. Instead, add the remaining cheese just before reheating to maintain its texture and flavor.

• If you prefer, you can prepare the casserole up to the baking step, then cover and refrigerate or freeze. When ready to bake, thaw in the refrigerator overnight if frozen, then bake as directed, adding a few extra minutes to the baking time if needed.

• Oven Method: Preheat your oven to 350°F (175°C). Place the leftover sausage hashbrown breakfast casserole in an oven-safe dish. Cover it with aluminum foil to prevent it from drying out. Bake for about 20-25 minutes, or until heated through. Remove the foil for the last 5 minutes to let the cheese on top get bubbly and golden.

• Microwave Method: Place a portion of the casserole on a microwave-safe plate. Cover it with a microwave-safe lid or a damp paper towel to retain moisture. Heat on high for 1-2 minutes, then check the temperature. If it's not hot enough, continue heating in 30-second intervals until thoroughly warmed.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of olive oil or butter to the pan. Place the leftover casserole in the skillet, breaking it up slightly to ensure even heating. Cook for about 5-7 minutes, stirring occasionally, until heated through and slightly crispy.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the leftover casserole in the air fryer basket, making sure not to overcrowd it. Heat for about 5-7 minutes, shaking the basket halfway through to ensure even heating. This method will give the casserole a nice crispy texture.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the leftover casserole on a toaster oven-safe tray. Cover with aluminum foil to keep it moist. Heat for about 15-20 minutes, removing the foil for the last 5 minutes to allow the cheese to melt and brown.

• Slow Cooker Method: If you have a bit more time, you can use a slow cooker to reheat the casserole. Place the leftovers in the slow cooker and set it to low. Cover and heat for 2-3 hours, or until the casserole is warmed through. This method is great for keeping the casserole moist and flavorful.

• 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: Used to combine the hashbrowns, cooked sausage, and shredded cheese.

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

• Greased baking dish: Used to transfer the mixture and bake the casserole.

• Spatula: Used to stir the egg mixture with the hashbrown mixture and to spread the mixture evenly in the baking dish.

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

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

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 cheese: Opt for pre-shredded cheese to cut down on prep time.

Mix ingredients ahead: Combine the hashbrowns, sausage, and cheese in a bowl the night before. Store in the fridge.

Whisk eggs in advance: Beat the eggs and mix with milk, salt, and pepper the night before. Store in a sealed container in the fridge.

Use a disposable baking dish: Save on cleanup time by using a disposable baking dish.