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
This sausage hash brown breakfast casserole is made with sour cream and French onion dip! Perfect for weekend breakfast or brunch.
Thaw the hashed browns according to package directions. Cook and drain the sausage.
Stir the sour cream and French onion dip together. Add the thawed hash browns.
To the bowl, add the egg mixture, cooked sausage, chopped onion, and half the shredded cheese.
Preheat the oven to 350 degrees. Add the mixture to a greased 9x13 baking dish.
Sprinkle with the remaining cheese on the top.
Cover the pan with foil. Then cook for 50 minutes. Cut into 12 pieces and serve.