Crumble and cook the breakfast sausage in a large skillet until the sausage is cooked through.
You can use any variety of breakfast sausage that you like.
Remove the sausage but keep the drippings in the skillet.
Sauté the onion and bell peppers until the veggies are soft.
Whisk the sour cream and cream of chicken soup in a large bowl (the largest bowl in your kitchen!).
Stir in the sausage, veggies, hash browns, salt, and cheese.
Pour the mixture into a greased casserole dish.
Mix the corn flakes with the butter, and pour on top of the casserole.
Bake for 40–45 minutes at 350°F.
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