Sausage Hash Brown Casserole
This sausage hash brown casserole is made with a special ingredient - French onion dip! Perfect for weekend breakfast or brunch.
Servings 12 servings
Equipment
- 9x13 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.30 ounces frozen hash browns
- In a pan on the stovetop, cook the breakfast sausage until cooked all the way through. Should take around 8-10 minutes.1 pound breakfast sausage
- 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 9x13 dish.
- In a bowl whisk the eggs, milk, salt, pepper, and Spanish paprika.6 eggs, large, 1/2 cup milk, 1/4 teaspoon salt, 1/4 teaspoon pepper, 1/4 teaspoon Spanish paprika
- Add the containers of sour cream and French onion dip. Stir to combine.8 ounces sour cream, 8 ounces french onion dip
- 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.1/2 cup yellow onion, 8 ounces shredded colby jack cheese
- Pour it into the prepared pan and spread it all evenly. Sprinkle with the remaining cheese on the top.8 ounces shredded colby jack cheese
- Cover the pan with aluminum foil and bake for 50 minutes.
- Cut into 12 pieces and serve. Enjoy!
Video
Notes
Tips for making this recipe:
- 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 20x12 baking pan. Add 20 additional minutes to the baking time.