- Layer the cooked sausage evenly over the biscuit pieces. Next, sprinkle the frozen shredded hashbrowns across the top, distributing them so they cover the sausage completely. Scatter the shredded cheddar cheese over the hashbrowns, creating a layer that will melt and bind the ingredients as the casserole bakes.
- Pour the whisked egg mixture slowly and evenly over the entire dish. The liquid should seep down between the layers, ensuring everything bakes together cohesively. Try to cover the surface as uniformly as possible so the casserole sets evenly in the oven.
- Bake the casserole in the preheated 350°F oven for 35–40 minutes. The top should become lightly golden brown, and the center should set without remaining jiggly. If needed, check doneness by inserting a knife or toothpick into the center—if it comes out clean or with only melted cheese, the casserole is ready.
- Allow the casserole to cool for a few minutes before slicing and serving. Slight cooling helps it firm up, making it easier to cut clean portions. Serve warm and enjoy a complete breakfast in every bite.
See more on the next page
Advertisement
