Biscuits and Gravy Hashbrown Breakfast Casserole
A delicious breakfast casserole combining crispy hashbrowns, savory breakfast sausage, fluffy biscuits, and gooey cheese.
Ingredients
Main Ingredients
- 1 pound ground breakfast sausage
- 16 ounces frozen shredded hashbrowns One package
- 16.3 ounces large flaky biscuits One can
- 1 cup shredded cheddar cheese
- 6 large eggs
- 1 cup milk
Seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
Instructions
Preparation
- In a skillet over medium heat, cook the ground sausage until it’s nicely browned. Drain any excess grease.
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with cooking spray or butter.
- Spread the frozen shredded hashbrowns evenly in the bottom of the baking dish.
- Layer the cooked sausage over the hashbrowns, and sprinkle the shredded cheddar cheese on top.
- Cut each biscuit into quarters and spread them over the cheese layer.
Combining Ingredients
- In a mixing bowl, whisk together the eggs, milk, salt, black pepper, and garlic powder until combined.
- Pour the egg mixture over the biscuit layer, ensuring everything is covered evenly.
Baking
- Slide the casserole into the preheated oven and bake for 35-40 minutes, or until the biscuits are golden brown and the egg mixture is set.
- Let it cool for 5 minutes before slicing.
Notes
Serve warm, garnished with extra cheese or fresh herbs. Pairs well with coffee or orange juice. Leftovers can be stored in an airtight container in the fridge for 3-4 days.