Description
A hearty and comforting breakfast casserole that is egg-free and perfect for gatherings.
Ingredients
- ½-1 pound ground breakfast sausage
- 1 32-ounce bag frozen potatoes O’Brien
- 1 and ½ sticks butter, divided (¾ cup)
- 1 cup sour cream
- 2 cups freshly grated cheddar cheese
- 1 can cream of chicken soup
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 cups crushed corn flakes
Instructions
- Brown the sausage in a skillet, stirring occasionally until fully cooked. Set aside.
- Preheat your oven to 350°F if serving immediately.
- Grease a casserole dish with butter.
- Melt 1 stick of butter in a large mixing bowl.
- Mix the cooked sausage, frozen potatoes, sour cream, cheddar cheese, soup, salt, and pepper into the melted butter until well combined.
- Spread the mixture evenly into the greased casserole dish.
- In a separate bowl, melt the remaining ½ stick of butter and mix with the crushed corn flakes.
- Spread the buttery corn flakes evenly over the potato mixture.
- If not baking immediately, cover and refrigerate overnight if desired.
- Bake in the preheated oven for about 1 to 1.5 hours, or until bubbling and golden on top.
Notes
For extra flavor, consider adding garlic powder or a touch of paprika. Freshly grated cheese works best for melting.
