Sausage Hashbrown Breakfast Casserole Recipe

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

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

Cheddar cheese: Melts beautifully and adds a rich, cheesy flavor.

Eggs: Binds the ingredients together and adds protein.

Milk: Helps to create a creamy texture in the casserole.

Salt: Enhances the overall flavor of the dish.

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

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, thoroughly draining the fat from the sausage will prevent the casserole from becoming greasy, allowing the hashbrowns to crisp up nicely.

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

• breakfast sausage - Substitute with vegetarian sausage: For a vegetarian option, use plant-based sausage which provides 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.

• thawed frozen hashbrowns - Substitute with sweet potatoes: Sweet potatoes offer a different flavor profile and added nutrients.

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

• shredded cheddar cheese - Substitute with shredded pepper jack: Pepper jack adds a bit of spice and a different flavor dimension.

• beaten eggs - Substitute with egg substitute: Egg substitutes are great for those who are vegan or have egg allergies.

• beaten eggs - Substitute with silken tofu: Silken tofu can be blended to create a similar consistency to beaten eggs for a vegan option.

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

• milk - Substitute with oat milk: Oat milk provides a creamy texture and is a good dairy-free option.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, but use less to avoid overpowering the dish.

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

• 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 heat and a different spice level, so use sparingly.

• Allow the casserole to cool completely at room temperature before storing. This helps prevent condensation, which can make the dish soggy.
• For short-term storage, transfer the 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.
• For long-term storage, cut the casserole into individual portions. Wrap each portion tightly in plastic wrap, then place them in a freezer-safe bag or container. Label with the date and freeze for up to 2-3 months.
• To reheat refrigerated portions, preheat your oven to 350°F (175°C). Place the portion in an oven-safe dish and cover with foil. Heat for 20-25 minutes or until warmed through.
• For frozen portions, thaw in the refrigerator overnight. Reheat in the oven at 350°F (175°C) for 25-30 minutes, or until heated through. Alternatively, you can reheat directly from frozen by adding an additional 10-15 minutes to the cooking time.
• For a quick reheat, use the microwave. Place a portion on a microwave-safe plate, cover with a microwave-safe lid or another plate, and heat on medium power for 2-3 minutes, checking and stirring halfway through.
• To maintain the casserole's texture, avoid reheating multiple times. Only reheat the amount you plan to eat immediately.
• If you notice any changes in smell, color, or texture, it's best to discard the casserole to ensure food safety.

• Preheat your oven to 350°F (175°C). Place the leftover sausage hashbrown breakfast casserole in an oven-safe dish. Cover with aluminum foil to prevent 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 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 texture, reheat in a skillet. Add a small amount of olive oil or butter to a non-stick skillet over medium heat. Place a portion of the casserole in the skillet and cook for 5-7 minutes, flipping occasionally, until heated through and crispy.

• For an air fryer, preheat to 350°F (175°C). Place the casserole in the air fryer basket in a single layer. Heat for 5-7 minutes, shaking the basket halfway through to ensure even heating.

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

• Skillet: Cook the sausage over medium heat until browned.

• Mixing bowl: Combine hashbrowns, cooked sausage, and cheese.

• Whisk: Beat the eggs and mix them with milk, salt, and pepper.

• Baking dish: Transfer the hashbrown mixture into this greased dish for baking.

• Spatula: Stir the hashbrown mixture and egg mixture together.

• Measuring cups: Measure out the milk and cheese.

• Measuring spoons: Measure the salt and pepper.

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

• Cutting board: Optional, for serving the casserole.

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

Use pre-shredded cheese: Opt for pre-shredded cheese to skip the grating step.

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

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

Grease dish in advance: Grease the baking dish ahead of time to streamline assembly.