Bacon and Sausage Hash Brown Breakfast Casserole

Name: Bacon and Sausage Hash Brown Breakfast Casserole
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 (10.5 oz) can condensed cream of chicken soup; 8 slices bacon, cooked and crumbled; 1/2 lb breakfast sausage, cooked and crumbled; 1 (30 oz) bag frozen shredded hash browns; 1/2 cup red bell pepper, diced; 1/2 cup onion, diced; 2 cups shredded cheddar cheese, divided; 1 tbsp fresh chives, chopped for garnish; ketchup, for serving

This bacon and sausage hash brown casserole is a savory, egg-free breakfast bake that combines crispy meats, shredded hash browns, and melted cheddar cheese in one bubbly, golden dish—ideal for feeding a group.

🌍American 🏷️Breakfast casserole 🏷️Casserole 🏷️Hash brown casserole 🏷️Egg-free Bacon

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🏷️Sausage

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TikTok

Total

1h 5m

Servings

8

Difficulty

Easy

Est. Cost

$19–$31

Recipe Source

View original recipe

From TikTok

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TikTok

Ingredients

1 (10.5 oz) can condensed cream of chicken soup
8 slices bacon, cooked and crumbled
1/2 lb breakfast sausage, cooked and crumbled
1 (30 oz) bag frozen shredded hash browns
1/2 cup red bell pepper, diced
1/2 cup onion, diced
2 cups shredded cheddar cheese, divided
1 tbsp fresh chives, chopped for garnishoptional
ketchup, for servingoptional

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Instructions

1
In a large mixing bowl, add your base ingredient (condensed soup).
2
Add the cooked and crumbled bacon and sausage to the bowl.
3
Add the shredded hash browns, diced red bell pepper, diced onion, and 1 cup of the shredded cheddar cheese.
4
Mix lightly until all ingredients are just combined.
5
Spoon the mixture into a casserole dish and spread evenly.
6
Top with the remaining 1 cup of shredded cheddar cheese.
7
Bake in a preheated 350°F (175°C) oven for 50 minutes, or until hot and bubbly and the cheese is melted and golden.
8
Garnish with fresh chopped chives and serve with ketchup, if desired.

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Tips & Notes

Pro tips

Cook bacon and sausage completely and crumble finely so pieces distribute evenly throughout layers and cook through.
Divide the cheddar cheese into two portions—layer half into the casserole and top with the remaining half so the bottom layers bind and the top crisps and browns.
Dice bell peppers and onions small so they soften fully during baking and blend into the dish rather than clumping.
Don't skip draining excess grease from cooked bacon and sausage—too much fat can make the casserole greasy.

Substitutions

Frozen shredded hash browns → fresh grated potatoes (squeeze dry first to avoid excess moisture)
Cheddar cheese → Colby-Jack or sharp white cheddar (maintains melting quality and richness)
Bacon and sausage → cooked ham and ground turkey sausage (lighter alternative)
Cream of chicken soup → cream of mushroom soup or homemade cream sauce (1 cup heavy cream + 1 tbsp cornstarch + 1 tsp chicken bouillon)

Storage & make-ahead

Cover and refrigerate leftovers up to 3 days. Reheat covered at 325°F until warmed through, or microwave individual portions for 1–2 minutes.

Common Questions

Can I make this casserole ahead of time?

Yes. Assemble the casserole, cover with foil, and refrigerate up to 24 hours before baking. Add 10–15 minutes to bake time if baking from cold.

Do I need to thaw the frozen hash browns?

No. Use them straight from the freezer. There's no need to thaw before layering into the casserole.

Can I use fresh hash browns instead of frozen?

Yes, but squeeze out excess moisture from shredded fresh potatoes before using to prevent a watery casserole.

How do I know when the casserole is done baking?

Bake until the top is golden brown and the cheese is bubbly around the edges, typically 45–50 minutes at 350°F.

What can I substitute for cream of chicken soup?

Use cream of mushroom soup or cream of celery soup. Alternatively, mix 1 cup heavy cream with 1 tbsp cornstarch and 1 tsp chicken bouillon for a from-scratch binder.