Description
A hearty and comforting casserole combining Southern breakfast favorites, perfect for brunch or feeding a crowd.
Ingredients
- 1 package refrigerated biscuits (8-count), torn into pieces
- 1 pound breakfast sausage, crumbled and cooked
- 1 package (30 oz) frozen hashbrowns, thawed
- 2 cups shredded cheddar cheese, divided
- 4 large eggs
- 2 cups milk
- 2 cups prepared sausage gravy
- 1/4 cup chopped green onions, optional
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a skillet over medium-high heat, brown the breakfast sausage for 6–8 minutes.
- In a medium bowl, whisk together the eggs and milk until smooth. Stir in the sausage gravy.
- Spread the hashbrowns in the baking dish, scatter biscuit pieces on top, sprinkle with half the cheese, and add the sausage.
- Pour the egg-gravy mixture over the layers and press down lightly.
- Sprinkle remaining cheese on top, cover with foil, and bake for 30 minutes.
- Remove foil and continue baking for another 15–25 minutes until set and golden.
- Let rest for 10 minutes before slicing, garnishing with green onions if desired.
Notes
For a lighter version, swap milk for half-and-half or use turkey sausage. Make sure to thaw hashbrowns completely before use.