Do you love making big breakfasts during the weekend?  Or like to make a breakfast casserole on Sundays so there are plenty of leftovers for weekday mornings?  If you say ‘yes’ to either of those 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 or even better as leftovers.

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!

While I was gobbling it down I asked her what was all in it so that I could make it once we got home.  She said the first few ingredients which were a given: hash browns, sausage, cheese….but then she said ‘french onion dip’.  What?  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.  Now on to the breakfast casserole recipe!

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 and onions until cooked all the way through.  Should take around 8-10 minutes.

Remove the sausage from the pan and place 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.

Next 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.

Now add the thawed hash browns to the bowl followed by the egg mixture.

Finally, add all but 1/2 a cup of the cheese to the bowl.

Stir it all together so that everything is all combined well.  Add it to the prepared pan and spread it evenly.  Sprinkle with the remaining cheese on the top.

Cover the pan with tin foil then cook for 50 minutes.

Cut into 12 pieces and serve with a big bowl of fruit, biscuits, and jelly.

Tips for making Sausage 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.  Now if you are having a really lazy Sunday then fine but you would probably have all your coffee drank by then and what fun is that?
• 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 baking time.

And here you are……

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

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Sausage Hash Brown Casserole

This sausage hash brown breakfast casserole is made with a special ingredient - french onion dip! Perfect for weekend breakfast or brunch. Fill up a big glass of orange juice and dig in.

5 from 3 votes

Print Pin Rate

Course: Breakfast

Cuisine: Breakfast

Keyword: breakfast

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Servings: 12 servings

Ingredients

• 8 ounces sour cream
• 8 ounces french onion dip
• 30 onces frozen hash browns thawed according to package directions
• 1/2 cup yellow onion chopped
• 1 pound breakfast sausage
• 6 eggs, large
• 1/2 cup milk
• 1/4 tsp salt
• 1/4 tsp pepper
• 1/4 tsp Spanish paprika
• 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 and onions until cooked all the way through. Should take around 8-10 minutes.
• Remove the sausage from the pan and place 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 9x13 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. Now add the thawed hash browns to the bowl followed by the egg mixture. Finally add all but 1/2 a cup of the cheese to the bowl.
• Stir it all together so the everything is all combines well. Add it all into the preprared pan and spread it all evenly. Sprinkle with the remaining cheese on the top.
• Cover the pan with tin foil then cook for 50 minutes.
• Cut into 12 pieces and serve. Enjoy!

Notes

Tips for Sausage 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.  Now if you are having a really lazy Sunday then fine but you would probably have all your coffee drank by then and what fun is that?
• Need this recipe for an even bigger crowd?  Double the batch and bake in a large foil 20x12 baking pan.  Add 20 additional minutes to baking time.

Tried this recipe?Mention @mittenmommy or tag #mittenmovienight!