This Sunday breakfast casserole combines sausage gravy, crispy hash browns, fluffy biscuits, eggs, and melted cheddar cheese in one layered dish. It's designed as a make-ahead brunch that serves a crowd with minimal morning prep.
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Preheat your oven to 375°F (190°C).
In a large skillet over medium-high heat, brown the breakfast sausage, breaking it apart with a spoon.
Once the sausage is cooked, stir in the flour until the sausage is coated.
Gradually pour in the milk, stirring constantly. Season with salt, black pepper, and red pepper flakes.
Continue to stir the gravy until it comes to a boil and thickens. Remove from heat and set aside.
In a separate skillet, melt the butter and cook the diced potatoes until browned and crispy. Season as desired (e.g., with Creole seasoning).
Grease a 9x13 inch baking dish. Spread the cooked potatoes in an even layer on the bottom.
Cut the biscuit dough into bite-sized pieces (about fourths) and scatter them over the potatoes.
Sprinkle 1.5 cups of the shredded cheddar cheese over the biscuits.
In a separate bowl, whisk the eggs together with a pinch of salt and pepper.
Pour the whisked eggs evenly over the cheese layer.
Pour the prepared sausage gravy over everything, spreading it to cover the entire casserole.
Top with the remaining 1/2 cup of shredded cheddar cheese.
Bake at 375°F for about 40 minutes, or until the casserole is bubbly and the biscuits are fully cooked through.
Store covered in the refrigerator up to 3 days. Reheat covered at 325°F for 15–20 minutes or microwave individual portions.
9x13-inch baking dish · large skillet · whisk
Yes. Assemble completely, cover, and refrigerate up to 12 hours. Add 10–15 minutes to bake time if baking from cold.
Cover with foil and warm in a 325°F oven for 15–20 minutes, or microwave individual portions for 1–2 minutes until heated through.
Yes. Peel, dice, and parboil fresh potatoes for 5 minutes, then drain well before layering to avoid excess moisture.
The eggs should be set with no jiggle in the center, and the top should be golden. A knife inserted near the center should come out clean.
Yes. Cool completely, wrap tightly in plastic wrap and foil, and freeze up to 3 months. Thaw overnight and bake as directed, adding 10–15 minutes.
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