In a large skillet, cook sausage over medium heat until no longer pink. Remove from skillet and put on a paper towel-lined plate to drain the grease.
In a large bowl, mix together 1 3/4 cups shredded cheddar cheese, cream of chicken soup, sour cream, french onion dip, green onion, red and green bell pepper, and black pepper.
Fold hash browns into the rest of the ingredients in the mixing bowl.
Coat the bottom and sides of a 9-inch x 13-inch baking dish with non-stick cooking spray.
Spread half of the hash brown mixture in the bottom of the baking dish.
Top hash browns with cooked sausage, and then top with remaining hash brown mixture. Spread into an even layer.
Sprinkle 3/4 cup shredded cheese on top of the casserole.
Cover baking dish with foil and cook for 45 minutes.
Uncover and cook for an additional 10-20 minutes until casserole begins to brown on top.
Remove from oven and rest for 5-10 minutes before spooning portions of the breakfast bake onto plates. Serve warm.