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.
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.