Sausage Hashbrown Breakfast Casserole

There are many recipes for sausage hashbrown breakfast casserole out there, but this one is ultra-creamy because of the cream of chicken soup, sour cream and French onion dip. Layers of hashbrown potatoes, cheese and sausage are studded with bell peppers for a very hearty breakfast or savory brunch casserole. Serve it alongside a sweet option like a pumpkin French toast casserole, or with a colorful rainbow fruit salad.

Ingredients for Sausage Hashbrown Breakfast Casserole

• Pork sausage: Bulk sausage is cooked separately, then sandwiched between two layers of potatoes and cheese.
• Cheddar cheese: Shredded cheddar is mixed into the potato layers and then sprinkled on top, but any melting cheese would work, like Colby or pepper jack.
• Cream of chicken soup: Condensed soup adds flavor and creaminess. This recipe calls for canned soup for ease, but you could make your own cream of chicken soup, or use another variety like cream of mushroom.
• Sour cream: Elevate the richness of the sausage and potatoes with a generous cup of sour cream.
• French onion dip: A carton of onion dip triples up on the luxuriousness of this breakfast and adds extra onion flavor, which is an excellent partner with potatoes.
• Onion: Chopped onion adds savory flavor throughout this sausage and hashbrown casserole.
• Green pepper: Bright green peppers add texture and flavor to a rich casserole. If you like it spicy, replace the green peppers with canned green chiles or diced jalapenos.
• Red pepper: Vibrant red pepper adds bright color and a touch of sweetness.
• Hashbrown potatoes: Frozen potatoes cook up soft in the center and a bit crispy on the top and bottom.

Directions

Step 1: Cook the sausage

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Preheat the oven to 350°F. In a large skillet over medium heat, cook the sausage until it’s no longer pink, crumbling as you go. Drain the meat on paper towels.

Step 2: Mix up the casserole

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In a large bowl, stir together 1-3/4 cups of the cheese, the soup, sour cream, onion dip, chopped onion, green and red peppers and the pepper. Gently fold in the potatoes.

Step 3: Layer the casserole and bake

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In a greased shallow 3-quart baking dish, spread half the potato mixture. Top it with the sausage and the remaining potatoes, then sprinkle it with the remaining cheese. Cover and bake for 45 minutes. Uncover and bake for 10 additional minutes, until the casserole is heated through and the cheese is melted.

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Sausage Hashbrown Breakfast Casserole Variations

• Raise the heat level: Go all in on the spice by using a spicy sausage, diced chile peppers, pepper jack cheese and a few dashes of your favorite hot sauce.
• Make it a loaded potato casserole: When serving, let guests top their dish with additional sour cream, diced bacon and sliced green onions or chives.
• Lighten it up: Use lighter versions of sour cream, cheese and dip in place of the full-fat versions. Replace traditional pork sausage with chicken sausage. The casserole will be less rich but still flavorful.

How to Store Sausage Hashbrown Breakfast Casserole

Leftover casserole can be stored, covered, in the refrigerator for three to four days.

Can sausage hashbrown breakfast casserole be made ahead?

This is a great casserole to make the night before a brunch or holiday get together. Cook the sausage and assemble everything in the baking dish, then cover and refrigerate it for several hours or overnight. When ready, bake covered until hot, then uncovered for 10 more minutes to melt the cheese on top.

Sausage Hashbrown Breakfast Casserole Tips

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How can I make my hashbrown casserole extra crispy?

If getting crispy, crunchy hashbrowns is your goal, brown them before stirring them into the other ingredients.

Is it OK to use frozen hashbrowns?

Yes, there’s no need to thaw the hashbrowns before adding them to the casserole. They will bake up tender as the dish cooks.

Can Greek yogurt substitute for sour cream?

Greek yogurt is a great substitute for sour cream, especially a full-fat version.