Biscuits and Gravy Hashbrown Breakfast Casserole

Ingredients

• 1 pound ground breakfast sausage
• 1 package (16 ounces) frozen shredded hashbrowns
• 1 can (16.3 ounces) large flaky biscuits
• 1 cup shredded cheddar cheese
• 6 large eggs
• 1 cup milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder

Instructions

1. Preheat the Oven: Set your oven to 350°F (175°C) and grease a 9×13-inch baking dish thoroughly with butter or non-stick spray. This ensures the casserole doesn’t stick and develops a golden crust along the edges.
2. Cook the Sausage: In a large skillet over medium heat, cook 1 pound of ground breakfast sausage until browned and fully cooked, breaking it apart with a spatula as it cooks. Once done, remove from heat and set aside. The sausage should be nicely caramelized, adding flavor to the layers of the casserole.
3. Prepare the Egg Mixture: In a large mixing bowl, whisk together 6 large eggs, 1 cup milk, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon garlic powder. Whisk until smooth and slightly frothy to ensure an even, custard-like texture in the baked casserole.
4. Prepare the Biscuit Layer: Open the can of biscuits and cut them into bite-sized pieces. Arrange the pieces evenly across the bottom of the greased baking dish to form a base layer. This layer will soak up some of the egg mixture while baking, creating a soft, flavorful foundation.
5. Layer the Casserole: Sprinkle the cooked sausage evenly over the biscuit pieces. Add the 16-ounce package of frozen shredded hashbrowns on top of the sausage layer, spreading them out evenly. Finally, sprinkle 1 cup of shredded cheddar cheese across the top, which will melt and create a rich, gooey layer of flavor.
6. Add Egg Mixture: Pour the whisked egg mixture evenly over all layers in the baking dish. Use a spatula to gently press down and ensure the egg mixture seeps into all the crevices between the biscuits, hashbrowns, and sausage.
7. Bake: Place the baking dish in the preheated oven and bake for 35–40 minutes. Check for doneness by inserting a knife into the center; it should come out clean and the top should be golden brown. The eggs should be fully set, and the cheese should be melted and slightly bubbly.
8. Cool and Serve: Allow the casserole to rest for 5–10 minutes after removing from the oven. This helps the layers firm up slightly, making it easier to cut into squares for serving. Serve warm for a hearty breakfast or brunch that combines the comforting flavors of biscuits, sausage, hashbrowns, and cheesy goodness.
   

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