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Breakfast Sausage Bake

Layers of hash browns, sausage, and vegetables, plus Bison Sour Cream and Bison French Onion Dip, make this easy, all-in-one breakfast casserole a delicious way to start the day.


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Prep Time


Cook Time


Total Time

1h 10m

This recipe uses:


  • 1 cup Bison Sour Cream
  • 1 cup Bison French Onion Dip
  • 2 lbs pork sausage
  • 2 cups shredded cheddar cheese, divided
  • 1 package (30 oz) frozen shredded hash brown potatoes, thawed
  • 1 can (10 3/4 oz) condensed cream of chicken soup, undiluted
  • 1 cup onion, chopped
  • 1/4 cup green pepper, chopped
  • 1/4 cup sweet red pepper, chopped
  • 1/8 tsp ground pepper


  • Step 1

    In large skillet, cook sausage over medium heat until no longer pink; drain on paper towels.

  • Step 2

    Preheat oven to 350°F.

  • Step 3

    In large bowl, combine 1-3/4 cups cheddar cheese, Bison Sour Cream, Bison French Onion Dip, cream of chicken soup, chopped vegetables, and pepper. Then fold in potatoes.

  • Step 4

    Spread half of potato mixture into a greased shallow 3-quart baking dish. Top with sausage and remaining mixture. Sprinkle with remaining cheese and cover with aluminum foil.

  • Step 5

    Bake for 45 minutes. Uncover and bake for 10 minutes longer, until heated through. Serve and enjoy!