Cheesy Sausage and Vegetable Egg Hash Brown Breakfast Casserole Recipe (2024)

FAQs

Why is my hash brown casserole soggy? ›

Frozen hash browns will leak moisture during cooking, which could leave a soggy, sad mess behind. For the best results, let the frozen hash browns thaw overnight in the fridge, then thoroughly pat them dry to remove as much moisture as possible before cooking them to crispy.

Baked egg dishes tend to have issues with becoming too rubbery or watery after cooking. This is especially the case when high-moisture vegetables or dense meats are in the mixture—sautéing the potatoes and vegetables before baking helps to dry the food and concentrate flavors.

To check if your egg casserole is done, you can insert a knife into it, and if it comes out clean and the casserole has set in the middle, then you can pull it out of the oven. As a quick tip, if it happens to be browning quickly, you can cover it with a piece of foil for the last minute of baking.

To make a breakfast casserole you beat some eggs, add milk and cheese, add cubed bread, add "mix-ins" like mushrooms, veggies, sausage, and herbs, put it in a casserole dish, and bake.

Drain and Dry

Quickly rinse to get any residual starch off, then pat the potatoes down with a towel. You'll want to remove as much moisture as possible because this will prevent your hash browns from getting as crisp as possible.

Squeezing the shredded potato in a towel or cheesecloth to remove as much moisture as possible helps it brown more evenly. Cooking the shredded potato briefly in the microwave helps it develop a better crust that remains crispy for longer.

In general, you'll want to bake a casserole covered with aluminum foil for most of the cooking time. Covering the casserole helps lock in moisture and prevents it from drying out. If you don't cover the casserole or uncover it too soon, the casserole will dry out.

A corn starch and water mixture would probably work, but I find arrow root and water works well using less and at lower temperatures. Just adding it to the casserole before baking should thicken it without adding any other steps.

The casserole is covered and refrigerated overnight to allow the liquid ingredients to be absorbed into the bread. This is a perishable mixture and should be cooked the morning or day after assembly.

Bake for 45 minutes at 350 F. After 45 minutes, it'll be done but looking kinda pale.

Do you bake a casserole with the lid on or off? ›

The short answer is both. Covering a casserole traps heat and steam and gets the casserole cooking. However, you also have to take the cover off to get a crunchy, browned top.

Use one tablespoon of cornstarch per cup of liquid you would like to thicken. Stir out all the lumps. A few minutes before your casserole is done, add it a little at a time until you are happy with the thickness.

In the United States, a casserole or hot dish is typically a baked food with three main components: pieces of meat (such as chicken or ground meat) or fish (such as tuna) or other protein (such as beans or tofu), various chopped or canned vegetables (such as green beans or peas), and a starchy binder (such as flour, ...

Why Is My Breakfast Casserole Runny? The key to a breakfast casserole that is moist and delicious but not runny is to make sure you have the proper ratio of bread, eggs, and milk. If there is too much liquid for the bread to absorb, the result could be a runny casserole.

Make a cornstarch slurry for a fast and easy thickener.

Use one tablespoon of cornstarch per cup of liquid you would like to thicken. Stir out all the lumps. A few minutes before your casserole is done, add it a little at a time until you are happy with the thickness. Then, let the casserole finish baking.

Squeeze out the moisture: Squeeze out as much moisture as you can from the grated potatoes. An easy way do this with a potato ricer (or an orange or lemon press), using it like you would a garlic press but without forcing the potatoes through it completely. You just want to press out the excess moisture.

Just because your casserole is starting to look a bit soupy doesn't mean it's beyond saving. In fact, all you need to do is add some pasta noodles or grains to your base. This trick works for the simple reason that both types of ingredients soak up water as they cook.

Shred the potatoes in a food processor, or if you do not have a food processor, use a hand grater. Once grated, rinse the potatoes thoroughly until the water runs nearly clear and the excess starch is removed. Squeeze as much liquid out of the potatoes as possible. This is a crucial step to crispy hash browns.