Sausage Hashbrown Breakfast Casserole (revised from Divas Can Cook)

ShanyonC 0

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1:30 servings
Serving size has been adjusted!

Original recipe yields 12 servings



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  1. Preheat oven to 375
  2. In a large skillet cook sausage until browned. Place the sausage on paper towels to drain. Leave the fat in the skillet. (You may need to pour some of it out if it’s a lot)
  3. Dice up the onions, green bell pepper, and red bell pepper.
  4. Add to skillet and sauté until just tender. ( It won’t take long so be careful not to overcook)
  5. Place the sautéed veggies on a plate and set aside.
  6. In a large bowl add the thawed, hash browns.
  7. Stir in the sour cream until it coats the hash browns
  8. Stir in the processed cheese.
  9. Season with salt, pepper and garlic powder. I used just a few dashes. (Taste the mixture to make sure the seasonings are just right. Be careful not to over-season, since we’ll also be using sausage and cheese)
  10. Spray a 9 inch deep dish pie plate with cooking oil and press the hash brown mixture into the pie plate getting it as flat and even as possible.
  11. Cover the top with sausage, onions and peppers. Set aside.
  12. In a small bowl beat eggs with milk.
  13. Pour the egg mixture evenly over the top of the casserole. (sometimes I’ll use a knife to poke holes in the casserole so that the eggs mixture goes down further)
  14. Top with shredded cheese.
  15. Cover with foil and bake for 45 minutes.
  16. Remove the foil and bake for another 10-15 minutes or until the casserole is fully set. (See note below on cooking times)
  17. Let cool for 10 minutes and enjoy!



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