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Preheat the oven: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
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Prepare the sausage and gravy: In a large skillet, cook the crumbled breakfast sausage over medium heat until browned and cooked through, about 6-8 minutes. If you like, add the diced onion to the pan during the last 2 minutes of cooking. Once the sausage is done, remove it from the pan and set aside.
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Make the gravy: In the same skillet, melt the butter over medium heat. Add the flour and cook for 1-2 minutes, whisking constantly to make a roux. Slowly pour in the milk, whisking as you go to avoid lumps. Stir in the sausage seasoning (or ground sage), salt, and pepper. Bring the mixture to a simmer and cook for 4-5 minutes until the gravy thickens. Taste and adjust seasoning as needed.
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Assemble the casserole: Spread the thawed hashbrowns evenly at the bottom of the prepared baking dish. Layer the cooked sausage over the hashbrowns. Next, cut the biscuit dough into quarters and scatter the pieces evenly over the sausage layer. Pour the gravy over the entire casserole, making sure the biscuits and sausage are well coated. Sprinkle the shredded cheddar cheese evenly on top.
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Bake: Cover the casserole with foil and bake for 25-30 minutes. After 25-30 minutes, remove the foil and continue baking for another 10-15 minutes, or until the biscuits are golden brown and cooked through, and the cheese is melted and bubbly.
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Serve: Once done, remove from the oven and let the casserole cool for about 5 minutes before slicing and serving. Garnish with fresh herbs or additional cheese if desired.
Serving and Storage Tips:
- Serve: This casserole is perfect on its own or with a side of fresh fruit or extra hot sauce for a kick. It’s a hearty meal that’s perfect for breakfast or brunch.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or oven until warmed through. You can also freeze leftovers for up to 1-2 months; just be sure to cover them tightly before freezing.
Variants:
- Vegetarian Option: Skip the sausage and use a meatless sausage substitute or add sautéed mushrooms for a vegetarian version.
- Spicy Version: Add a little heat by incorporating diced jalapeños or hot sauce into the gravy or sausage mixture.
- Additional Veggies: For extra veggies, add spinach, bell peppers, or even shredded zucchini into the casserole for a more filling and nutritious breakfast.
FAQ:
1. Can I use frozen hashbrowns? Yes, frozen hashbrowns work great in this recipe! Just make sure to thaw them beforehand for even cooking.
2. Can I prepare this casserole in advance? Absolutely! You can assemble the casserole a day ahead, cover it, and refrigerate it overnight. The next morning, simply bake it as directed.
3. Can I make this casserole without the gravy? While the gravy adds creaminess and flavor, you can omit it if you prefer a less rich dish. You could replace the gravy with a simple scrambled egg mixture for a lighter version.
4. Can I use homemade biscuits instead of canned? Yes! You can use homemade biscuits, either pre-baked or uncooked dough. Just ensure the biscuits are cooked through during the baking process.
5. Can I use a different type of cheese? Feel free to use your favorite cheese, like Monterey Jack, mozzarella, or even a mix of cheeses for extra flavor.
