Can I make this casserole ahead of time?

Absolutely! This is one of my favorite make-ahead breakfasts . You've got two options: Night before: Assemble everything (cooked sausage and all) in the baking dish, cover tightly, and refrigerate overnight. In the morning, just pop it in the oven - you might need to add 5-10 extra minutes since it's cold. Fully baked: Make it completely, let it cool, then refrigerate or freeze. Reheat covered with foil at 350°F until warmed through (about 20 minutes for fridge-cold, 30-40 if frozen). Either way works beautifully!

Can I use fresh potatoes instead of frozen hashbrowns?

You bet! I've done this many times when I've had potatoes about to sprout. Just shred 2 medium russet potatoes (no need to peel) and squeeze out the excess moisture in a clean kitchen towel. The texture will be slightly different - more "homefry" than "hashbrown" - but just as delicious. Bake time might be a tad longer too.

Why did my casserole turn out watery?

Oh no! This usually happens for three reasons: Using frozen hashbrowns without thawing them first (they release too much water) Adding raw veggies with high water content (always sauté mushrooms, zucchini, etc. first) Not draining the sausage grease properly (that extra fat makes everything swim) Next time, just be sure to thaw, drain, and pre-cook any wat

Can I make this in a slow cooker?

I've tried it! Grease your slow cooker well, layer the ingredients (hashbrowns first), then pour egg mixture over top. Cook on LOW for 3-4 hours. It works, but honestly? The oven version has better texture - the slow cooker can make the bottom a bit soggy. If you do try it, put a clean towel under the lid to catch condensation.

What's the best way to reheat leftovers?

My foolproof method: Place a slice on a microwave-safe plate, cover with a damp paper towel, and heat at 50% power for 45 seconds. Flip it over and repeat if needed. For crispier edges, pop it in a skillet with a tiny bit of butter over medium heat for 2-3 minutes per side. Either way, it's almost as good as fresh!

Hearty Sausage Hashbrown Breakfast Casserole in 35 Minutes

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A hearty and delicious breakfast casserole packed with sausage, hashbrowns, and cheese. Perfect for feeding a crowd or meal prepping for the week.

Author: Sophia Collins
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 8 servings 1x
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Low Lactose

Ingredients

Scale

1 lb breakfast sausage
4 cups frozen hashbrowns
6 large eggs
1 cup shredded cheddar cheese
1/2 cup milk
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp garlic powder
1/4 tsp onion powder

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Instructions

Preheat oven to 375°F (190°C).
Cook sausage in a skillet over medium heat until browned. Drain excess fat.
In a large bowl, whisk eggs, milk, salt, pepper, garlic powder, and onion powder.
Stir in cooked sausage, hashbrowns, and cheese.
Pour mixture into a greased 9×13-inch baking dish.
Bake for 35-40 minutes or until eggs are set and top is golden brown.
Let cool for 5 minutes before serving.

Notes

Use thawed hashbrowns for even cooking.
Add diced bell peppers or onions for extra flavor.
Store leftovers in the fridge for up to 3 days.

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 2g
Sodium: 580mg
Fat: 22g
Saturated Fat: 8g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 1g
Protein: 18g
Cholesterol: 190mg

Find it online: https://kitchenuser.net/sausage-hashbrown-breakfast-casserole-recipe/