Sausage Hashbrown Breakfast Casserole Recipe

Breakfast sausage: A flavorful ground meat typically seasoned with spices like sage and black pepper, perfect for breakfast dishes.

Frozen hashbrowns: Shredded potatoes that are frozen for convenience; they add a crispy texture to the casserole.

Cheddar cheese: A sharp, tangy cheese that melts beautifully, adding richness and flavor.

Eggs: Beaten to create a custard-like mixture that binds the casserole together.

Milk: Adds creaminess to the egg mixture, making the casserole moist and tender.

Salt: Enhances the flavors of all the ingredients.

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 each bite a balanced flavor. Additionally, thoroughly draining the fat from the sausage will prevent the casserole from becoming greasy, resulting in a lighter and more enjoyable dish.

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

• 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 a gooey texture.

• shredded cheddar cheese - Substitute with shredded pepper jack: Pepper jack adds a bit of spice for those who like a kick.

• eggs - Substitute with egg substitute: For a lower cholesterol option, use an egg substitute.

• eggs - Substitute with flaxseed meal and water mixture: For a vegan option, mix 1 tablespoon of flaxseed meal with 3 tablespoons of water per egg.

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

• milk - Substitute with coconut milk: Coconut milk adds a slight sweetness and richness to the dish.

• salt - Substitute with soy sauce: Soy sauce can add a savory depth of flavor while also providing saltiness.

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

• Allow the casserole to cool completely before storing. This helps maintain its texture and flavor.
• For short-term storage, cover the baking dish tightly with aluminum foil or plastic wrap and place it in the refrigerator. It will stay fresh for up to 3-4 days.
• If you prefer individual servings, cut the casserole into portions and store them in airtight containers. This makes reheating easier and quicker.
• To freeze the casserole, first ensure it is fully cooled. Then, wrap it tightly in plastic wrap, followed by a layer of aluminum foil to prevent freezer burn.
• Label the wrapped casserole with the date and contents. It can be frozen for up to 2-3 months.
• For reheating, if refrigerated, preheat your oven to 350°F (175°C) and bake the casserole for about 20-25 minutes or until heated through.
• If reheating from frozen, it's best to thaw the casserole in the refrigerator overnight. Once thawed, follow the same reheating instructions as for refrigerated casserole.
• For a quicker option, you can reheat individual portions in the microwave. Place the 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.
• Always ensure the casserole reaches an internal temperature of 165°F (74°C) when reheating to ensure it is safe to eat.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover sausage hashbrown 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 cheese on top get bubbly and slightly crispy.

• Microwave Method:

  1. Place a portion of the casserole on a microwave-safe plate.
  2. Cover with a microwave-safe lid or another plate to retain moisture.
  3. Heat on medium power for 2-3 minutes.
  4. Check the temperature and stir if necessary. 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 a portion of the casserole in the skillet.
  4. Cover with a lid and heat for about 5-7 minutes, stirring occasionally, until warmed through.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the casserole in the air fryer basket, ensuring it’s in a single layer.
  3. Heat for about 5-7 minutes, checking halfway through to ensure even heating.
  4. If needed, add an extra minute or two until the casserole is hot and the cheese is melted.

• 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 about 15-20 minutes, removing the foil for the last 5 minutes to crisp up the cheese.

• 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.

• Spatula: Handy for stirring and breaking up the sausage while it cooks in the skillet.

• Large bowl: Used to combine the hashbrowns, sausage, and 1 cup of cheese.

• Greased baking dish: The vessel in which the casserole is baked, ensuring it doesn’t stick.

• Mixing bowl: Used to mix the eggs, milk, salt, and pepper together.

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

• Measuring cups: Essential for measuring out the milk and cheese accurately.

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

• Knife: Useful for opening the package of thawed frozen hashbrowns.

• Cutting board: Provides a safe surface to cut open the package of hashbrowns.

• Oven mitts: Protects your hands when placing the baking dish in the oven and taking it out.

• Timer: Ensures you bake the casserole for the correct amount of time, 45 minutes.

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

Use pre-shredded cheese: Buy shredded cheddar cheese to skip the grating step.

Mix ingredients the night before: Combine hashbrowns, sausage, and cheese in the baking dish and refrigerate overnight.

Quick thaw hashbrowns: Use the microwave to quickly thaw frozen hashbrowns if you forget to do it ahead of time.

Prepare egg mixture ahead: Beat eggs with milk, salt, and pepper the night before and store in the fridge.