Print

Breakfast Casserole with Biscuits and Hashbrowns Recipe

Breakfast Casserole with Biscuits and Hashbrowns
Print Recipe

This breakfast casserole is a baked dish that layers canned biscuits, shredded hashbrowns, eggs, cheese, and often sausage or bacon. It’s a one-pan meal that’s easy to assemble and requires minimal cleanup. Think of it as a cross between a classic egg bake and a biscuit skillet – satisfying yet simple.

Ingredients

Scale

  • 1 can refrigerated biscuits (8 count)

  • 2 cups frozen shredded hashbrowns (thawed)

  • 1 lb breakfast sausage or bacon (cooked and crumbled)

  • 8 large eggs

  • 1 cup milk

  • 2 cups shredded cheddar cheese

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • 1 teaspoon salt

  • ½ teaspoon black pepper

  • 2 tablespoons chopped fresh parsley (optional for garnish)

Instructions

  • Preheat oven – Set to 350°F (175°C) and grease a 9×13-inch baking dish.

  • Layer biscuits – Cut biscuits into quarters and spread them evenly in the dish.

  • Add hashbrowns – Spread thawed hashbrowns over the biscuit layer.

  • Top with meat – Sprinkle cooked sausage or bacon evenly over the potatoes.

  • Mix egg mixture – Whisk eggs, milk, garlic powder, onion powder, salt, and pepper in a bowl.

  • Pour over layers – Carefully pour egg mixture across the dish.

  • Add cheese – Sprinkle shredded cheddar cheese generously on top.

  • Bake – Cook for 40–45 minutes until eggs are set and top is golden.

  • Cool slightly – Let rest for 5 minutes before slicing and serving.

Find it online: https://gordonramsayeats.com/breakfast-casserole-with-biscuits-and-hashbrowns/