Let’s assemble and bake this ultimate breakfast casserole:

1. Prep Oven and Baking Dish:

• Preheat your oven to 375°F (190°C).
• Generously grease a 9×13-inch baking dish with butter or non-stick cooking spray.

2. Cook the Sausage:

• In a large skillet, cook the breakfast sausage over medium heat, breaking it into small crumbles with a spoon or spatula as it cooks.
• Continue cooking until the sausage is fully browned and no longer pink.
• Drain off any excess grease from the skillet and set the cooked sausage aside.

3. Layer the Hashbrown Base:

• Spread the frozen shredded hashbrowns evenly over the bottom of your greased baking dish.
• Season the hashbrowns uniformly with the ½ teaspoon salt, ¼ teaspoon black pepper, and ½ teaspoon garlic powder.
• Distribute the cooked, crumbled sausage evenly over the seasoned hashbrowns.

4. Mix and Pour the Gravy:

• In a medium bowl, whisk the sausage gravy mix powder into the milk until the mix is fully dissolved and there are no lumps.
• Pour the prepared gravy mixture evenly over the sausage and hashbrown layer in the baking dish.

5. Add Cheese and Biscuits:

• Sprinkle the 1 1/2 cups of shredded cheddar cheese evenly over the gravy layer.
• Open the can of refrigerated biscuits. Cut each biscuit into quarters.
• Distribute the biscuit quarters evenly across the top of the cheese layer in the casserole.

6. Bake:

• Place the casserole dish in the preheated oven.
• Bake for 25–30 minutes. The casserole is done when the biscuits are golden brown on top and cooked through, and the gravy is bubbly.
• If the biscuits are browning too quickly before the casserole seems fully heated, you can loosely tent the dish with aluminum foil during the last 10 minutes of baking.

7. Rest and Serve:

• Carefully remove the hot casserole from the oven. Let it rest for about 5 minutes before slicing and serving. This allows the layers to set slightly and makes serving easier.
• Slice into squares and serve warm.

A hearty, comforting breakfast bake ready to enjoy