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Ingredients
- 1 lb breakfast sausage
- 2 cups milk
- 0.5 tsp black pepper
- 0.25 cup all-purpose flour
- Salt, to taste
- 1.5 cups cheddar cheese, shredded
- 1 can refrigerated biscuits (16.3 oz), quartered
- 26 oz frozen hashbrowns, thawed
Instructions
- Cook the Sausage Gravy
In a skillet over medium heat, brown the sausage until fully cooked.
Sprinkle in the flour and stir for 1 minute.
Gradually whisk in the milk and cook until the mixture thickens.
Season with black pepper and salt to taste. - Assemble the Casserole
In a greased 9×13-inch baking dish, spread the thawed hashbrowns evenly.
Pour the sausage gravy over the hashbrowns. - Add Biscuits and Cheese
Scatter the quartered biscuit pieces over the gravy.
Sprinkle the shredded cheddar cheese evenly on top. - Bake
Bake at 375°F (190°C) for 30–35 minutes, or until the biscuits are golden brown and cooked through. - Serve
Let the casserole sit for 5 minutes before serving. Serve warm and enjoy!
Notes
- Make-ahead tip: Assemble the casserole the night before and refrigerate it. Bake fresh in the morning.
- For a spicy twist: Use hot sausage or add red pepper flakes to the gravy.
