A hearty, make-ahead breakfast bake that layers flaky canned biscuits, savory breakfast sausage, shredded hashbrowns and cheddar in a custardy egg base simple, satisfying, and perfect for family mornings.
Why you’ll fall in love with this recipe
This casserole hits every breakfast craving: flaky biscuits soaking up savory sausage juices, crispy-soft hashbrowns, melted cheddar and a silky egg custard that holds everything together. It’s warm, forgiving, and wildly comforting — the kind of dish that makes you smile before your first cup of coffee.
Tools you’ll need
- 9 × 13-inch (23 × 33 cm) baking dish (greased)
- Large skillet (for browning sausage)
- Large mixing bowl
- Whisk or fork
- Cutting board and knife
- Measuring cups and spoons
- Spatula or large spoon
- Oven thermometer (optional, for accuracy)
Ingredients (yields about 8 servings)
- 1 pound (450 g) ground breakfast sausage
- 1 package (16 oz / 454 g) frozen shredded hashbrowns (thawed is easier)
- 1 can (16.3 oz / ~462 g) large flaky refrigerated biscuits (about 8 biscuits) — cut into bite-sized pieces
- 1 cup (about 113 g) shredded cheddar cheese
- 6 large eggs
- 1 cup (240 mL) whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
Note: amounts are intentionally straightforward — the recipe is forgiving. If you like it cheesier, add 1/2 cup more cheddar.
Step-by-step instructions
1. Preheat and prep
Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or nonstick spray.
2. Brown the sausage
Heat a skillet over medium heat. Add the ground breakfast sausage and cook, breaking into crumbles, until no longer pink and nicely browned (about 6–8 minutes). Drain excess fat if desired — leave a little for flavor. Set the sausage aside.
3. Arrange the biscuit base
Cut each canned biscuit into small pieces (bite-sized). Spread the biscuit pieces evenly in the bottom of the prepared baking dish so they form the base layer.
4. Layer sausage, hashbrowns and cheese
Sprinkle the cooked sausage evenly over the biscuits. Next, add the shredded hashbrowns in an even layer. Sprinkle 1 cup shredded cheddar evenly on top of the hashbrowns.
5. Whisk the custard and pour
In a large bowl, whisk together the 6 eggs, 1 cup milk, 1/2 tsp salt, 1/4 tsp black pepper and 1/4 tsp garlic powder until smooth. Pour the egg mixture evenly over the casserole so it soaks through the layers.
6. Bake until set
Bake in the preheated oven for 35–40 minutes, or until the center is set, the top is lightly golden and a knife inserted in the middle comes out mostly clean. If the top browns too quickly, tent loosely with foil during the last 10 minutes.
7. Rest and serve
Let the casserole rest 5–10 minutes before slicing. This helps the custard set and makes serving neater. Serve warm.
Tips to guarantee success
- Thaw hashbrowns slightly (15–20 minutes at room temp) so they release less water in the oven — or squeeze out excess moisture if very wet. Too-wet potatoes can make the custard watery.
- Don’t overmix the custard — whisk until just combined to keep a tender texture.
- If you want crisper edges, bake uncovered; for a slightly softer top, tent with foil for part of the bake.
- Check for doneness: center should be set but not rubbery. If the center jiggles like liquid, give it another 5–7 minutes.
- Flavor boost: brown the sausage with a chopped small onion or a splash of Worcestershire sauce for depth. Add a pinch of smoked paprika for warmth.
Variations & add-ins
- Vegetarian swap: Replace sausage with a plant-based breakfast crumble or sautéed mushrooms and onions, and use a vegetarian biscuit.
- Spicy kick: Stir 1/2 teaspoon cayenne or 1–2 tablespoons chopped pickled jalapeños into the egg mixture.
- Herby & fresh: Fold chopped chives, parsley or basil into the custard before pouring.
- Veg-packed: Add a layer of sautéed bell peppers, spinach or broccoli (pre-cooked and well-drained).
- Different cheeses: Pepper jack for heat, Gruyère for nuttiness, or a mix of cheddar and mozzarella for meltiness.
Storage & reheating
- Fridge: Cool to room temperature, cover tightly and refrigerate for up to 4 days.
- Freeze: Portion into airtight containers or wrap tightly with foil and freeze up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating (from fridge): Microwave individual portions 1–2 minutes until hot. For best texture, reheat in a 350°F (175°C) oven for 10–15 minutes (covered for first 8 minutes, uncovered to crisp the top).
- Reheating (from frozen): Thaw in fridge overnight, then reheat as above. If reheating a whole casserole from frozen, add extra 10–20 minutes in the oven covered, then uncover to brown.
Approximate nutrition (per serving — recipe yields ~8 servings)
These are estimates based on typical ingredient values.
- Calories: ~596 kcal
- Fat: ~35 g
- Protein: ~21 g
- Carbohydrates: ~38 g
(Estimates rounded; exact values depend on product brands and portion sizes.)
Prep & cook times
- Active prep time: 15–20 minutes
- Bake time: 35–40 minutes
- Resting time: 5–10 minutes
- Total time: ~55–70 minutes
Frequently asked questions (FAQ)
Q: Can I assemble this the night before?
A: Yes — assemble, cover and refrigerate overnight. Add 5–10 minutes to baking time since the casserole will be cold going into the oven.
Q: Do I have to use canned biscuits?
A: No — canned biscuits are easy and flaky, but you can use torn biscuit dough, leftover rolls, or cubed day-old bread if you prefer.
Q: My casserole is soggy. What went wrong?
A: Common issues: very wet hashbrowns, too much custard, or underbaking. Try squeezing excess moisture from thawed potatoes, slightly reducing milk (use 3/4 cup instead of 1 cup), and ensuring the center is set before removing from oven.
Q: Can I make this gluten-free?
A: Yes — use a gluten-free biscuit dough or gluten-free bread for the base and ensure the sausage is GF.
Q: How can I make it lower in calories?
A: Choose lean turkey sausage (or a plant-based alternative), use reduced-fat cheese and skim milk, and reduce the number of biscuits or replace some biscuit with more vegetables.
Final notes
This casserole is warm, forgiving and built to please a crowd. It’s ideal for lazy weekend breakfasts, potlucks, or make-ahead holiday mornings where you want big flavor with minimal morning fuss. The layers are simple, and the result reads like a hug on a plate — flaky, cheesy, salty and utterly satisfying. Give it a try and adjust the seasonings to make it your family’s signature breakfast bake.