This hearty casserole is a perfect combination of breakfast favorites, offering layers of fluffy biscuits, savory sausage gravy, crispy hashbrowns, and melty cheese. It’s ideal for a weekend brunch or a filling start to your day.
Ingredients:
- 1 pound ground breakfast sausage
- 1 package (16 ounces) frozen shredded hashbrowns
- 1 can (16.3 ounces) large flaky biscuits (you can use a refrigerated dough of your choice)
- 1 cup shredded cheddar cheese (optional to swap with a different cheese like mozzarella or pepper jack)
- 6 large eggs
- 1 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
Construction:
- Preheat and Prep:
- Preheat your oven to 350°F (175°C).
- Grease a 9×13-inch baking dish to prevent sticking.
- Cook the Sausage:
- Heat a skillet over medium heat and cook the ground breakfast sausage until browned and crumbled (about 6-8 minutes). Once done, remove it from the heat and set aside.
- Whisk the Egg Mixture:
- In a large bowl, whisk together eggs, milk, salt, pepper, and garlic powder until smooth and fully combined.
- Assemble the Layers:
- Cut the biscuits into small, bite-sized pieces. Arrange them in a single layer in the bottom of the prepared baking dish.
- Spread the cooked sausage over the biscuit pieces.
- Evenly distribute the shredded hashbrowns on top of the sausage layer.
- Sprinkle the shredded cheddar cheese on top (you can add more cheese if desired).
- Pour the Egg Mixture:
- Pour the whisked egg mixture evenly over the layers in the baking dish. Make sure the mixture reaches all parts, soaking into the biscuits and hashbrowns.
- Bake:
- Place the casserole in the preheated oven and bake for 35-40 minutes, or until the casserole is fully set, the eggs are cooked through, and the top is golden brown.
- Cool and Serve:
- Let the casserole cool for a few minutes before serving. Slice into squares and enjoy!
Variations:
- Vegetarian Version: Swap the sausage with sautéed vegetables like mushrooms, bell peppers, onions, and spinach for a veggie-packed casserole.
- Spicy Version: Add a diced jalapeño or use spicy sausage to add a little kick to the dish.
- Different Cheese: Switch the cheddar for a mix of mozzarella, Monterey Jack, or pepper jack for a different flavor profile.
- Add Bacon: Crumbled cooked bacon can be added in place of the sausage, or mixed with the sausage for an even richer flavor.
Tips:
- Frozen Hashbrowns: Be sure to thaw your hashbrowns before using them to avoid extra moisture in the casserole. You can also squeeze out any excess moisture using a clean kitchen towel.
- Layering: If you want extra crispy edges, you can place a layer of hashbrowns at the top of the casserole just before baking.
- Make Ahead: Assemble the casserole the night before and store it covered in the fridge. Bake it in the morning for a quick breakfast.
- Add Veggies: You can sneak in some veggies like spinach, bell peppers, or onions for extra flavor and nutrition.
- Customize the Biscuits: Use flavored biscuits, like garlic butter or cheddar biscuits, for added flavor.
Enjoy your warm and comforting Biscuits and Gravy Hashbrown Breakfast Casserole!