Breakfast casserole


1 (16 ounce) package bulk pork sausage
3 cups frozen hash brown potatoes, thawed
1/4 cup milk, or as needed
1 (16 ounce) can refrigerated buttermilk biscuit dough (such as Pillsbury Grands!®)
1 1/2 cups shredded Mexican cheese blend
5 eggs

Preheat an oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish.
Heat a large skillet over medium-high heat and stir in the sausage. Cook and stir until the sausage is crumbly, evenly browned, and no longer pink, about 5 minutes. Drain and discard any excess grease. Stir in the hash brown potatoes, cooking and stirring until potatoes are browned, about 5 minutes more.
Line the bottom of the prepared baking dish with a layer of buttermilk biscuits, splitting the biscuits in half to completely cover the dish. Spread the sausage and hash brown mixture evenly over the biscuits, and sprinkle the Mexican cheese on top. Whisk together the eggs and milk in a bowl, and pour over the cheese.
Bake in the preheated oven until the eggs set, about 25 minutes.


3 responses to “Breakfast casserole

  1. Annie Line-Normandeau

    October 29, 2011 at 12:08 pm

    I usually use the sausage grease to grease the pan. Is that what you would recommend?

    • What's for dinner?

      October 29, 2011 at 1:01 pm

      I never thought about that, great idea, would definitely add extra flavor!!

      • Annie Line-Normandeau

        October 31, 2011 at 10:26 am

        This recipe was really good! I’d say…4 STAR. My egg dishes are sometimes bland so I added some fresh salsa, and diced red pepper to the sausage/hashbrown mixture and then served with Tabasco sauce. It would also be yummy with some chopped mushrooms, green peppers, onions sautéd with butter or in the sausage mixture. And my husband and I thought pepper jack cheese would be a great substitution too!


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