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–+ servings
Sausage Hashbrown Breakfast Casserole

Savory Sausage Hashbrown Breakfast Casserole for Cozy Mornings

This Sausage Hashbrown Breakfast Casserole blends hearty sausage and crispy hashbrowns, wrapped in a creamy sauce, making it a delightful choice for any breakfast occasion.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Breakfast
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 1 pound Pork Sausage can be swapped with turkey sausage for a lighter option
  • 30 ounces Frozen Shredded Hash Brown Potatoes no need to thaw before using
  • 1 can Cream of Chicken Soup can be substituted with a homemade cream sauce
  • 1 cup Sour Cream Greek yogurt is a low-fat alternative
  • 2 cups Shredded Cheddar Cheese can substitute with Monterey Jack or Pepper Jack
  • 1 cup French Onion Dip homemade version for a healthier touch
  • 1 medium Chopped Onion shallots are a suitable substitute
  • 1 cup Chopped Green and Red Peppers can choose any bell pepper variety or skip
  • to taste Pepper adjust according to your taste preference

Equipment

  • Large skillet
  • Mixing Bowl
  • 3-quart baking dish
  • measuring cups
  • Spatula

Method
 

Step-by-Step Instructions for Sausage Hashbrown Breakfast Casserole
  1. Preheat your oven to 350°F (175°C) and gather your ingredients.
  2. Cook the pork sausage over medium heat for about 5-7 minutes until browned, then drain excess grease.
  3. In a large mixing bowl, combine shredded cheddar cheese, cream of chicken soup, sour cream, and French onion dip. Stir in chopped onion and bell peppers, and season with pepper.
  4. Gently fold the frozen shredded hash brown potatoes into the creamy mixture until evenly coated.
  5. Layer half of the potato mixture in a greased 3-quart baking dish.
  6. Sprinkle the cooked sausage evenly over the potato layer and gently press down.
  7. Top the sausage layer with the remaining hash brown mixture, ensuring all sausage is covered.
  8. Sprinkle remaining cheddar cheese on top, cover loosely with foil, and bake for 45 minutes.
  9. Remove foil and bake for an additional 10 minutes until cheese is bubbly and golden.
  10. Cool for about 10 minutes before slicing and serving warm.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 28gProtein: 18gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 900mgPotassium: 400mgFiber: 2gSugar: 1gVitamin A: 400IUVitamin C: 25mgCalcium: 300mgIron: 2mg

Notes

This casserole can be prepared the night before and refrigerated. For a crunchier texture, consider pre-cooking the hashbrowns. Feel free to experiment with cheese varieties and add vegetables.

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