Do you like making breakfast casseroles on Sundays so there are plenty of leftovers for weekday mornings? If you said ‘yes’, then this Sausage Hash Brown Casserole is for you!
This casserole is loaded with potatoes, sausage, cheese, eggs, and a special ‘secret ingredient’. This stick-to-your ribs recipe is made for a crowd and even better as leftovers.
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I first had this dish while staying the weekend with my family up in Muskegon. It was such a great weekend visiting with family and lots of great food. On Sunday morning, we woke up and my stepmom made a big breakfast and the main dish was this sausage hash brown casserole. It was so good!
Ingredients
This easy breakfast casserole has a secret ingredient-
- Frozen hash browns that have been thawed
- Cooked and crumbled pork breakfast sausage
- Eggs, milk, and seasonings
- Sour cream mixed with a surprise ingredient, French onion dip
- Shredded Colby jack cheese
While I was gobbling this down, I asked my stepmother what was all in it so that I could make it once we got home. She said the first few ingredients and then she said ‘French onion dip’. What? Do you mean like chip dip? Yes! Even though it’s not something that I would have thought of, I now can’t imagine a savory breakfast casserole that isn’t a combination of creamy sour cream and French onion dip.
How to make sausage hash brown casserole
Start by defrosting the hash browns according to the package directions.
While the hash browns are thawing, in a pan on the stovetop cook the breakfast sausage until cooked all the way through. Should take around 8-10 minutes.
Remove the sausage from the pan and place it on a plate with a few paper towels. *Depending on how fatty your sausage is there may be grease that needs to drain off.
Preheat the oven to 350 degrees and grease a 9×13 dish.
In a bowl whisk the eggs, milk, salt, pepper, and Spanish paprika.
To another larger bowl, add the container of sour cream and French onion dip. Stir to combine.
Now add the thawed hash browns to the bowl followed by the egg mixture.
Finally, add the cooked sausage, chopped onion, and half of the shredded cheese.
Stir it all together so that everything is all combined well.
Pour the mixture into the greased baking pan and spread it evenly. Sprinkle the remaining cheese on the top.
Cover the pan with foil and bake for 50 minutes.
Tips for making this hash brown casserole
- Do not skip defrosting the frozen hash browns. If you try to cook them frozen your casserole will take about…5 hours to cook.
- Need this recipe for an even bigger crowd? Double the ingredients and bake in a large foil 20×12 baking pan. Add 20 additional minutes to the baking time.
Breakfast recipes to start the morning
Cut into 12 pieces and serve with a big bowl of fruit, biscuits, and jelly. And here you are……
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
Sausage Hash Brown Casserole
Equipment
- 9×13 baking dish
- one large and one small bowl
Ingredients
- 30 ounces frozen hash browns thawed according to package directions
- 1 pound breakfast sausage cooked until no longer pink
- 6 eggs, large
- 1/2 cup milk
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon Spanish paprika
- 8 ounces sour cream
- 8 ounces french onion dip
- 1/2 cup yellow onion chopped
- 8 ounces shredded colby jack cheese
Instructions
- Defrost the hash browns according to the package directions.
- In a pan on the stovetop, cook the breakfast sausage until cooked all the way through. Should take around 8-10 minutes.
- Remove the sausage from the pan and place it on a plate with a few paper towels. Drain if needed.
- Preheat the oven to 350 degrees and grease a 9×13 dish.
- In a bowl whisk the eggs, milk, salt, pepper, and Spanish paprika.
- In a large bowl add the container of sour cream and French onion dip. Stir to combine.
- Then add the thawed hash browns and egg mixture.
- Finally, add the cooked sausage, chopped onions, and half of the shredded cheese. Stir to combine well.
- Pour it into the prepared pan and spread it all evenly. Sprinkle with the remaining cheese on the top.
- Cover the pan with aluminum foil and bake for 50 minutes.
- Cut into 12 pieces and serve. Enjoy!
Notes
- Do not skip defrosting the frozen hash browns.
- Need this recipe for an even bigger crowd? Double the batch and bake in a large foil 20×12 baking pan. Add 20 additional minutes to the baking time.
Originally published in July of 2018. Updated post in August of 2021 with new photos, same great recipe.
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Last Updated on August 31, 2021 by [email protected]
What a delicious comfort food breakfast! I love to do big brunches on holidays, and this would be ideal for feeding a crowd. 🙂
Yes, it is great for big crowds Monica! Thanks so much 🙂
Holy WHAT you added french onion dip to this?! Literally this is like a collaboration of my favorite ingredients of all time. I HAVE to make this ASAP!
I hope you love it Sara! Thank you so much.
I love having big. Real fasts on the weekend. This recipe looks so flavorful. I think my whole family would love it!
This is the perfect recipe for when you have guests or just want leftovers. Thank you Christa!
My husband would love this…
Great! Let me know if you make it. Thank you Marina.
This sounds great! I having breakfast casseroles on hand for when guests are in town.
It sure does Amanda! Thank you.
Oh my yes for this incredible recipe! Definitely make this as it looks so hardy and fabulous!
Thank you, Ashley! Yes, it so good.