A hearty, comforting breakfast casserole layered with crispy hashbrowns, creamy sausage gravy, fluffy biscuits, and melted cheese. Perfect for brunch, holidays, or feeding a crowd!

---

🧂 Ingredients (Serves 8–10)

For the Sausage Gravy:

• 1 lb (450g) breakfast sausage (pork or turkey)

• 3 tablespoons all-purpose flour

• 2 ½ cups whole milk

• ½ teaspoon salt (adjust to taste)

• ½ teaspoon black pepper

• ¼ teaspoon garlic powder (optional)

For the Casserole Layers:

• 1 (20 oz / 560g) bag frozen shredded hashbrowns, thawed

• 1 tablespoon olive oil or melted butter

• 1 (16 oz) can refrigerated biscuit dough (8 biscuits)

• 1 ½ cups shredded cheddar cheese

• ½ cup shredded mozzarella (optional for extra melt)

• 2 green onions, sliced (optional garnish)

---

🔥 Step-by-Step Directions

🔹 Step 1: Preheat & Prep

1. Preheat oven to 375°F (190°C).

2. Grease a 9×13-inch baking dish.

---

🔹 Step 2: Cook the Hashbrown Base

1. In a bowl, toss thawed hashbrowns with olive oil (or melted butter) and a pinch of salt and pepper.

2. Spread evenly in the prepared baking dish.

3. Bake for 20 minutes until slightly golden and starting to crisp.

👉 This keeps the base from getting soggy.

---

🔹 Step 3: Make the Sausage Gravy

1. In a large skillet over medium heat, cook sausage until browned (5–7 minutes).

2. Do not drain the grease (unless excessive).

3. Sprinkle flour over the sausage and stir for 1–2 minutes.

4. Gradually whisk in milk.

5. Simmer 4–6 minutes until thick and creamy.

6. Season with salt, pepper, and garlic powder.

7. Remove from heat.

👉 Gravy should be thick but pourable.

---

🔹 Step 4: Assemble the Casserole

1. Remove partially baked hashbrowns from oven.

2. Pour sausage gravy evenly over hashbrown layer.

3. Sprinkle 1 cup cheddar cheese over gravy.

4. Cut each biscuit into quarters.

5. Arrange biscuit pieces evenly over the top.

6. Sprinkle remaining cheese (and mozzarella if using).

---

🔹 Step 5: Bake

1. Return casserole to oven.

2. Bake for 25–30 minutes, until:

   • Biscuits are golden brown

   • Cheese is melted and bubbly

3. If needed, loosely cover with foil to prevent over-browning.

---

🔹 Step 6: Rest & Serve

1. Let rest 10 minutes before serving.

2. Garnish with green onions.

3. Serve warm.

---

💡 Tips for Best Results

• For extra crispiness, cook hashbrowns in a skillet before baking.

• Add scrambled eggs between layers for a fuller breakfast casserole.

• Spice it up with crushed red pepper or hot sausage.

• For make-ahead: Assemble the night before (without baking), refrigerate, then bake in the morning.

---

🧊 Storage

• Refrigerate up to 4 days.

• Reheat in oven at 350°F until warmed through.

• Freeze baked casserole up to 2 months.