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Breakfast Casserole · Sausage and Hash Brown

Overnight Sausage and Hash Brown Breakfast Casserole

10

Hands-free cooking

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Reading aloud

Before you start

Gather your ingredients

  • Swaps for onion

    Instead of onion

    • Another onion: The same amount. Yellow is the all-rounder; white is sharper and crisper; red is milder raw and adds color; sweet onions are mildest.
    • Shallots: The same amount, chopped. Milder and sweeter, with a hint of garlic.
    • Leeks: About 1½ times as much, white and light green parts. Milder and softer when cooked.

    All 4 swaps for onion

  • Swaps for cheddar cheese

    Instead of cheddar

    • Colby or Colby Jack: The same amount. Milder and softer, and melts very smoothly.
    • Monterey Jack: The same amount. Mild and buttery, one of the best melting cheeses.
    • Gouda or Gruyère: The same amount. Nuttier and richer; melts beautifully.

    All 4 swaps for cheddar

  • Swaps for eggs

    Instead of eggs

    • Flax egg: 1 tbsp ground flaxseed + 3 tbsp water for each egg. Binds well but gives less lift, so bakes are a little denser and flatter, with a mild nutty taste and brown flecks.
    • Chia egg: 1 tbsp chia seeds + 3 tbsp water for each egg. Works like a flax egg: good binding, little lift, slightly denser crumb.
    • Unsweetened applesauce: ¼ cup for each egg. Moister and denser, with a soft, slightly gummy crumb if you swap more than one egg.

    All 5 swaps for eggs

    Cooking for an allergy? Check every label.

  • Swaps for whole milk

    Instead of milk

    • Unsweetened soy milk: The same amount. The closest plant milk for baking: its protein helps things brown and set.
    • Unsweetened oat milk: The same amount. Creamy and mild with a hint of sweetness.
    • Unsweetened almond milk: The same amount. Thinner and less rich, so cakes are a little paler and drier.

    All 5 swaps for milk

    Cooking for an allergy? Check every label.

  • Swaps for kosher salt

    Instead of salt

    • Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
    • Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.

    More for salt

  • Swaps for green onions

    Instead of green onions

    • Chives: The same amount, for the green tops. Milder and more delicate, without crunch.
    • Shallot or red onion: Half as much, chopped fine, for the white parts. Stronger; best cooked or soaked in cold water first.
    • Leeks: The same amount, sliced thin. Milder and better cooked than raw.

    More for green onions

Step 1 of 13

Put the sausage and onion in a large skillet over medium-high heat.

Step 2 of 13

Cook, breaking the sausage into small crumbles with a wooden spoon, until no pink remains and it reaches 160°F (71°C).

Step 3 of 13

Spoon the sausage onto a paper-towel-lined plate to drain and cool.

Step 4 of 13

Spray a 9x13 baking dish with cooking spray.

Step 5 of 13

Spread the hash browns over the bottom of the dish in an even layer.

Step 6 of 13

Scatter the sausage and 1 1/2 cups of the cheese over the potatoes.

Step 7 of 13

Whisk (how to whisk) Whisk Beat ingredients with a whisk to mix them smoothly or to add air. 1. Use a bowl big enough to whisk without splashing; set it on a damp towel to stop it spinning.2. Hold the whisk loosely and move it in quick circles or side to side, touching the bottom.3. For lumpy mixtures, add liquid a little at a time and whisk after each.4. For sauces on the stove, keep the whisk moving across the whole bottom of the pan. Done when: The mixture is even with no lumps or streaks of egg. How to whisk: mistakes to avoid
the eggs in a large bowl until smooth, then whisk in the milk, salt, pepper and mustard powder.

Step 8 of 13

Pour the egg mixture evenly over the casserole. Top with the remaining 1/2 cup cheese.

Step 9 of 13

Cover and refrigerate overnight, or bake right away. (If baking right away, take 5 minutes off the covered time.)

Step 10 of 13

In the morning, heat the oven to 350°F (175°C) and take the casserole out of the fridge while it heats.

350°F

Step 11 of 13

Bake covered with foil.

350°F

Step 12 of 13

Uncover and bake until puffed, golden at the edges and set in the middle, with no liquid egg when you press the center. The center should read 160°F (71°C).

350°F

Step 13 of 13

Let it
rest (how to rest) Rest Leave cooked meat, baked goods or dough alone for a while before you cut, slice or shape it. 1. Move meat to a board or plate as soon as it is done (a few degrees shy of target for big roasts; it keeps rising).2. Tent it loosely with foil if the kitchen is cool.3. Rest steaks and chops 5 minutes, roasts 15 to 20, a turkey 30.4. For dough, cover it so it doesn't dry out while it relaxes. Done when: Meat juices stay in when you slice; dough rolls out without springing back. Safety: Rest at room temperature for under an hour, then refrigerate leftovers within 2 hours of cooking.How to rest meat and dough: mistakes to avoid
so it slices cleanly, then top with green onions and serve.

All done

Enjoy!

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Ingredients

  • Swaps for onion

    Instead of onion

    • Another onion: The same amount. Yellow is the all-rounder; white is sharper and crisper; red is milder raw and adds color; sweet onions are mildest.
    • Shallots: The same amount, chopped. Milder and sweeter, with a hint of garlic.
    • Leeks: About 1½ times as much, white and light green parts. Milder and softer when cooked.

    All 4 swaps for onion

  • Swaps for cheddar cheese

    Instead of cheddar

    • Colby or Colby Jack: The same amount. Milder and softer, and melts very smoothly.
    • Monterey Jack: The same amount. Mild and buttery, one of the best melting cheeses.
    • Gouda or Gruyère: The same amount. Nuttier and richer; melts beautifully.

    All 4 swaps for cheddar

  • Swaps for eggs

    Instead of eggs

    • Flax egg: 1 tbsp ground flaxseed + 3 tbsp water for each egg. Binds well but gives less lift, so bakes are a little denser and flatter, with a mild nutty taste and brown flecks.
    • Chia egg: 1 tbsp chia seeds + 3 tbsp water for each egg. Works like a flax egg: good binding, little lift, slightly denser crumb.
    • Unsweetened applesauce: ¼ cup for each egg. Moister and denser, with a soft, slightly gummy crumb if you swap more than one egg.

    All 5 swaps for eggs

    Cooking for an allergy? Check every label.

  • Swaps for whole milk

    Instead of milk

    • Unsweetened soy milk: The same amount. The closest plant milk for baking: its protein helps things brown and set.
    • Unsweetened oat milk: The same amount. Creamy and mild with a hint of sweetness.
    • Unsweetened almond milk: The same amount. Thinner and less rich, so cakes are a little paler and drier.

    All 5 swaps for milk

    Cooking for an allergy? Check every label.

  • Swaps for kosher salt

    Instead of salt

    • Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
    • Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.

    More for salt

  • Swaps for green onions

    Instead of green onions

    • Chives: The same amount, for the green tops. Milder and more delicate, without crunch.
    • Shallot or red onion: Half as much, chopped fine, for the white parts. Stronger; best cooked or soaked in cold water first.
    • Leeks: The same amount, sliced thin. Milder and better cooked than raw.

    More for green onions