Equipment Needed
- 9×13 inch baking dish
- Large skillet
- Mixing bowl
- Whisk
- Measuring cups and spoons
- Spatula or wooden spoon
- Cutting board & knife (for optional garnish)
Step-by-Step Instructions
First, I preheat my oven to 375°F (190°C) and lightly grease my 9×13 baking dish. Then, I get my sausage going. I heat my large skillet over medium-high heat, break the sausage into small chunks, and cook it until it’s beautifully browned and cooked through, breaking it up as I go. This is where the first wave of amazing smell hits. Once cooked, I use a slotted spoon to transfer the sausage to a paper towel-lined plate to drain. Here’s a tip I learned: I reserve about a tablespoon of that rendered sausage fat to grease my baking dish instead of oil or butter. It adds an incredible extra layer of flavor that you just can’t buy.
Next, it’s assembly time. I scatter the frozen hashbrowns evenly in the bottom of the greased dish—no need to thaw, I promise. Then, I sprinkle the browned sausage over the top, followed by all of that glorious shredded cheese. In my mixing bowl, I whisk together the eggs, milk, garlic powder, onion powder, salt, and pepper until it’s completely smooth and uniform. I’ve found that taking an extra 30 seconds here to really whisk it well ensures every bite is perfectly seasoned and fluffy, with no strange eggy patches.
Now, for the biscuits. I open the can (that pop never gets old) and separate them. I cut each biscuit into quarters, creating rough, doughy chunks. I scatter these biscuit pieces evenly over the top of the cheese and sausage layer. They might look sparse now, but they will rise and puff and expand into golden clouds in the oven. Finally, I slowly and evenly pour the egg mixture over the entire dish, trying to let it seep into all the nooks and crannies. I’ll gently press the biscuit pieces down with a fork to help them soak up some of that custardy goodness.
The bake is a lesson in patience and anticipation. I place the dish in the oven and set my timer for 35 minutes. About halfway through, I often do a quick “oven light peek” to see it starting to set. At the 35-minute mark, I check. We’re looking for the biscuits to be deeply golden brown, the edges to be bubbling, and the center to be fully set with no liquid jiggle. In my oven, it usually takes a full 40-45 minutes. Once it’s perfect, I pull it out and let it rest on the stove for a good 10 minutes. This rest is crucial—it allows everything to set up so you can slice it cleanly. I learned the hard way that cutting in too soon leads to a delicious but soupy mess!.(See the next page below to continue…)