Sausage and Hash Brown Breakfast Casserole Step-by-step instructions

Before you start

Before you begin, ensure your workspace is clean and organized. Measure out your cheese and have your baking dish ready to go. If your sausage is in a log, remove it from the casing.

Having your ingredients prepared and measured at the start will make the assembly process smooth and efficient, allowing you to focus on achieving the perfect texture for your casserole. Clear your counter space to allow for easy movement between the stove and the oven.

Instructions

Preparing the protein

1. 1Cook the sausage
   Heat a skillet over medium-high heat. Add the breakfast sausage and cook, breaking it into small crumbles with a spatula, until it is browned and reaches an internal temperature of 160°F (71°C). Drain any excess fat.
   Look for The sausage is browned and no longer pink.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Drain the fat well to keep the casserole texture light.

The sausage should be thoroughly browned and crumbled into uniform pieces. Ensure that all pink color has disappeared and the internal temperature has reached 160°F (71°C).

Drain the rendered fat well to prevent the final dish from becoming greasy, as the cheese will add its own richness to the final casserole.

Assembly and layering

2. 2Assemble the casserole
   Preheat the oven to 375°F (190°C). In a 9x13 inch baking dish, spread the shredded hash browns in an even layer. Top the potatoes with the cooked, crumbled sausage and cover everything with the shredded cheese.
   Look for The ingredients are layered evenly in the dish.
   Tip Spread the hash browns to the edges for even cooking.

The hash browns should be spread in an even, consistent layer across the bottom of the dish to ensure they cook through. The sausage should be distributed evenly over the potatoes. Check that the cheese is distributed across the top to create a uniform, golden crust during the baking process.

Baking to perfection

3. 3Bake and serve
   Place the baking dish in the preheated oven and bake for 45 minutes until the cheese is melted and the casserole is golden brown. Remove from the oven and let it rest for 5 minutes before slicing into squares.
   Look for The top is golden brown and the cheese is bubbling.
   Tip Letting it rest helps the squares hold their shape.

The casserole should be golden brown on top and firm in the middle. The hash browns should be tender but not mushy. Check that the edges are slightly pulled away from the sides of the baking dish, indicating that the bake is complete and ready to rest.

Common mistakes

A common mistake is using hash browns that are still frozen or icy, which can introduce excess moisture and make the bottom of the casserole soggy. Ensure they are thawed or partially thawed before adding them to the dish.

Another error is failing to drain the rendered fat from the sausage, which can lead to a greasy final dish. Finally, failing to rest the dish after baking makes it difficult to serve, often resulting in a messy, loose portion instead of a neat square.

How to tell it’s done

The casserole is done when the cheese has melted completely and the top is golden brown. The hash browns should be tender and the sausage fully heated through. Insert a thermometer into the center of the sausage to ensure it maintains an internal temperature of 160°F (71°C).

The cheese on top should be bubbling and lightly browned, providing a slight resistance when touched. Allowing the casserole to rest for at least 5 minutes after removing it from the oven is crucial.

• Ground meat: 160°F (71°C) in the thickest part