I discovered this recipe on a chaotic, rainy Sunday morning when my fridge was nearly bare and my family’s hunger was anything but. Desperate for a cozy, filling breakfast without a trip to the store, I started pulling out the last bits of everything: a roll of sausage, a half-bag of hashbrowns, and a lonely can of biscuits. Throwing them together felt like a gamble, but as it baked, my entire kitchen transformed. The smell of savory sausage and buttery, golden biscuits began to waft through the air, and that’s when I knew I’d stumbled onto something special. The anxious chaos of the morning melted away, replaced by the warm, comforting aroma of a meal that felt like a hug. It was so simple, yet so profoundly satisfying, that it’s now my absolute go-to for weekend brunches, holiday mornings, and any time I need a guaranteed crowd-pleaser.
Ingredients
- 1 (16 oz) can refrigerated jumbo buttermilk biscuits
- 1 lb breakfast sausage (I use mild, but spicy works great!)
- 3 cups frozen shredded hashbrowns (do not thaw)
- 6 large eggs
- 1/2 cup whole milk
- 1 cup shredded sharp cheddar cheese
- 1/2 cup shredded mozzarella cheese (for that perfect stretch)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon salt (adjust to taste, as sausage can be salty)
- 1/4 teaspoon black pepper
- Optional garnish: chopped fresh chives or parsley
Let’s talk ingredients for a second. I’ve tried this with both raw and pre-cooked sausage, and trust me, browning the raw sausage yourself makes a huge difference. It renders out the fat and builds a deeper flavor base. For the biscuits, the classic jumbo buttermilk flaky ones are my non-negotiable; they puff up beautifully. Don’t be tempted to use fresh or thawed hashbrowns—the frozen shreds hold their texture better and won’t turn to mush. And about the cheese: I swear by the combo of sharp cheddar for punch and mozzarella for gooeyness. Don’t skip the mozzarella; it’s the secret to that dreamy, pull-apart cheese layer.(See the next page below to continue…)