Biscuits and Gravy Hashbrown Breakfast Casserole

Instructions

1. 1. Preheat your oven to 350°F. Grease a 9×13-inch baking dish thoroughly to help prevent sticking and ensure the baked casserole lifts easily when served. A light, even coating of cooking spray or a thin layer of butter works well for ensuring the edges and bottom brown evenly.
   2. Cook the ground breakfast sausage in a skillet over medium heat, breaking it apart as it cooks. Allow it to brown fully, stirring occasionally so it cooks evenly and develops a deep, savory flavor. Once no pink remains and the sausage is nicely caramelized, remove it from the heat. If there is excess grease, drain it off to prevent the casserole from becoming too heavy. Set the cooked sausage aside while preparing the remaining components.
   3. In a large bowl, whisk together the eggs, milk, salt, black pepper, and garlic powder. Whisk until the mixture appears smooth, well-combined, and slightly frothy. This ensures the seasonings are evenly dispersed and the casserole bakes with a consistent texture throughout.
   4. Open the can of large flaky biscuits and cut each biscuit into bite-sized pieces. Transfer the pieces into the prepared baking dish, spreading them into an even layer across the bottom. As they bake, the biscuits will rise and absorb some of the surrounding moisture, forming the soft, comforting base of the casserole.