Description
A hearty and indulgent breakfast casserole that combines fluffy biscuits, creamy sausage gravy, crispy hashbrowns, and eggs. Perfect for feeding a crowd during holidays or weekend brunch.
Ingredients
Units
Scale
Serves 8-10:
- For the casserole:
- 1 lb (450 g) breakfast sausage
- 1/4 cup (30 g) all-purpose flour
- 2 cups (480 ml) whole milk
- Salt and black pepper, to taste
- 1 (20 oz / 567 g) package frozen hashbrowns, thawed
- 1 cup (100 g) shredded cheddar cheese
- 6 large eggs
- 1/2 cup (120 ml) milk (for eggs)
- 1 (16 oz / 450 g) can of refrigerated biscuit dough, cut into quarters
Instructions
- Preheat the oven:
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch (23×33 cm) baking dish.
- Prepare the sausage gravy:
- In a large skillet, cook the breakfast sausage over medium heat until browned and fully cooked. Do not drain the fat.
- Sprinkle the flour over the sausage and stir well to coat. Cook for 1-2 minutes.
- Gradually add the milk while stirring constantly. Bring to a simmer and cook until the gravy thickens, about 3-5 minutes. Season with salt and pepper. Remove from heat.
- Assemble the casserole:
- Spread the hashbrowns evenly in the prepared baking dish.
- Pour the sausage gravy over the hashbrowns and spread it evenly.
- Sprinkle shredded cheddar cheese on top.
- Prepare the egg mixture:
- In a medium bowl, whisk together the eggs and 1/2 cup of milk. Season with salt and pepper. Pour the egg mixture evenly over the casserole.
- Add the biscuits:
- Scatter the biscuit dough pieces evenly over the top of the casserole.
- Bake the casserole:
- Bake for 35-40 minutes, or until the biscuits are golden brown and cooked through, and the eggs are set.
- Serve:
- Allow the casserole to cool for 5 minutes before serving. Serve warm with additional gravy or hot sauce if desired.
Notes
- For extra flavor, add sautéed onions or bell peppers to the hashbrown layer.
- You can prepare the casserole the night before and refrigerate it. Bake fresh in the morning, adding 5-10 minutes to the baking time.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.