Description
A hearty, comforting breakfast casserole with layers of torn biscuits, hashbrowns, sausage, and cheddar cheese, all soaked in a rich egg custard and topped with warm sausage gravy.
Ingredients
- 1 package refrigerated biscuits (8-count), torn into quarters
- 1 package (30 oz) frozen hashbrowns, thawed
- 1 pound breakfast sausage
- 2 cups shredded cheddar cheese
- 4 large eggs
- 2 cups milk (whole milk recommended)
- Salt and pepper to taste
- 2 cups prepared sausage gravy (homemade or store-bought)
- 1/4 cup chopped green onions (optional, for serving)
Instructions
- Heat a large skillet over medium heat.
- Add the breakfast sausage and break into small pieces as it cooks.
- Cook until no pink remains and the sausage is browned; drain excess fat if needed.
- Grease a 9×13-inch baking dish.
- Tear the refrigerated biscuits into quarters and spread evenly across the bottom of the dish.
- Scatter the thawed hashbrowns in an even layer over the biscuit pieces.
- Evenly distribute the browned sausage over the hashbrowns.
- Sprinkle the shredded cheddar cheese over the sausage.
- In a bowl, whisk together the eggs and milk.
- Season the custard with salt and pepper to taste.
- Pour the custard evenly over the casserole.
- Preheat your oven to 350°F (175°C).
- Bake the casserole for 35–45 minutes, until the custard is set and the top is golden brown.
- Warm the sausage gravy and spoon it over the casserole before serving.
- Garnish with chopped green onions if desired.
Notes
Make-ahead friendly: assemble the night before and bake in the morning for easy entertaining. Reheat leftovers covered in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Southern