Description
Skip the drive-thru and make this loaded breakfast casserole that combines ALL your morning favorites in one mouthwatering dish. Breakfast dreams do come true!
Ingredients
Scale
- 1 lb (450g) frozen hashbrowns, thawed
- 2 Tbsp (30ml) melted butter
- 1 lb (450g) breakfast sausage (sage or country-style)
- 3 Tbsp (42g) butter
- 3 Tbsp (24g) all-purpose flour
- 2 cups (480ml) whole milk
- 1 tsp (5g) salt
- 1 1/2 tsp (3g) black pepper
- 1/4 tsp (1g) garlic powder
- 1 can (16 oz/450g) refrigerated biscuit dough (8 count)
- 1 cup (113g) shredded cheddar cheese
- 2 green onions, thinly sliced (optional, for garnish)
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish. Mix thawed hashbrowns with melted butter and a pinch of salt and pepper, then press into dish. Bake for 15 minutes.
- Meanwhile, cook breakfast sausage in a large skillet over medium-high heat until browned, breaking into crumbles. Transfer sausage to a paper towel-lined plate, leaving 1 Tbsp drippings in pan.
- Reduce heat to medium. Add butter to drippings. Once melted, whisk in flour and cook for 2 minutes until golden. Gradually whisk in milk, then add salt, pepper, and garlic powder. Cook, whisking constantly, until gravy thickens. Return sausage to gravy and stir.
- Pour sausage gravy over pre-baked hashbrowns. Sprinkle with half the cheese. Cut each biscuit into quarters and arrange on top, then sprinkle with remaining cheese.
- Bake for 25-30 minutes until biscuits are golden and casserole is bubbling. Let rest 5-10 minutes before serving. Garnish with green onions if desired.