Hash Brown and Egg Casserole Recipe

Hash browns: Shredded potatoes that are typically frozen and need to be thawed before use.

Breakfast sausage: Ground sausage that is seasoned for breakfast, usually found in the refrigerated meat section.

Cheddar cheese: A sharp, flavorful cheese that melts well and adds richness to the dish.

Eggs: The main binding ingredient that provides structure and protein.

Milk: Adds creaminess and helps to blend the eggs smoothly.

Salt: Enhances the overall flavor of the casserole.

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

For an extra layer of flavor, consider browning the hash browns in a skillet with a bit of butter before mixing them with the sausage and cheese. This will give them a crispy texture and a richer taste, enhancing the overall dish.

• frozen hash browns - Substitute with grated sweet potatoes: Sweet potatoes provide a different flavor profile and are slightly healthier due to their higher vitamin content.

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

• shredded cheddar cheese - Substitute with shredded mozzarella cheese: Mozzarella has a milder flavor and melts well, making it a good alternative.

• large eggs - Substitute with egg substitute: Egg substitutes are lower in cholesterol and can be used for those with dietary restrictions.

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

• salt - Substitute with soy sauce: Soy sauce can add a different depth of flavor and reduce the need for additional salt.

• black pepper - Substitute with white pepper: White pepper has a slightly different flavor and can be used for a more subtle heat.

• Allow the casserole to cool completely before storing. This helps to prevent condensation, which can make the dish soggy.
• For short-term storage, cover the baking dish tightly with plastic wrap or aluminum foil. Alternatively, transfer the casserole to an airtight container.
• Store the covered casserole in the refrigerator for up to 3-4 days. Reheat individual portions in the microwave or the entire dish in the oven at 350°F (175°C) until warmed through.
• For freezing, cut the cooled casserole into individual portions. Wrap each portion tightly in plastic wrap and then in aluminum foil to prevent freezer burn.
• Place the wrapped portions in a freezer-safe bag or container. Label with the date and contents for easy identification.
• Store in the freezer for up to 2-3 months. When ready to eat, thaw portions overnight in the refrigerator.
• Reheat thawed portions in the microwave or oven. For oven reheating, place portions in a baking dish and cover with aluminum foil. Bake at 350°F (175°C) for about 20-25 minutes or until heated through.
• If reheating from frozen, bake covered portions at 350°F (175°C) for 45-60 minutes, or until the center is hot and the edges are bubbly.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover hash brown and egg 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 top get slightly crispy.

• Microwave Method:

  1. Place a portion of the casserole on a microwave-safe plate.
  2. Cover it 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 and stirring if necessary.
  4. Continue heating in 30-second intervals until the casserole is hot.

• 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 the casserole in the skillet and cover with a lid.
  4. Cook for about 5-7 minutes, stirring occasionally, until the casserole is heated through and slightly crispy.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the casserole in the air fryer basket in a single layer.
  3. Heat for 5-7 minutes, shaking the basket halfway through to ensure even heating.
  4. Check for doneness and heat for an additional 2-3 minutes if necessary.

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

• Large mixing bowl: Needed to combine the hash browns, sausage, and cheese.

• Whisk: Essential for thoroughly mixing the eggs, milk, salt, and pepper.

• Greased baking dish: The vessel in which the casserole is baked; greasing it prevents sticking.

• Measuring cups: Used to measure out the milk and other ingredients accurately.

• Measuring spoons: Necessary for measuring the salt and pepper precisely.

• Spatula: Helps in spreading the hash brown mixture evenly in the baking dish.

• Knife: Useful for cutting and crumbling the cooked sausage.

• Cutting board: Provides a safe surface for cutting and crumbling the sausage.

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

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

Cook sausage ahead: Prepare and cook the breakfast sausage a day in advance, then store it in the fridge.

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

Mix ingredients in advance: Combine the hash browns, sausage, and cheese the night before and store in the fridge.

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