Ingredients:

  • 1 lb lean ground breakfast sausage
  • 16 oz refrigerated flaky buttermilk biscuits
  • 2 cups frozen shredded hash browns, thawed and patted dry
  • 1 cup sharp cheddar cheese, shredded
  • 4 large eggs
  • 2.5 cups whole milk
  • 0.25 cup all purpose flour
  • 1 tsp black pepper, coarse ground
  • 0.5 tsp smoked paprika
  • 0.5 tsp sea salt

Instructions:

  1. Preheat your oven to 350°F and lightly grease a 9x13 inch baking dish.
  2. Brown the 1 lb lean ground breakfast sausage in a skillet over medium high heat until no pink remains and it is slightly crispy.
  3. Sprinkle 0.25 cup all purpose flour over the sausage and stir for 1 minute to cook out the raw flour taste.
  4. Whisk in 2.5 cups whole milk, 1 tsp black pepper, 0.5 tsp sea salt, and 0.5 tsp smoked paprika until the mixture bubbles and thickens slightly.
  5. Press the 2 cups thawed and dried hash browns into the bottom of the prepared baking dish.
  6. Cut the 16 oz refrigerated flaky buttermilk biscuits into quarters and scatter half of them over the hash browns.
  7. Whisk the 4 large eggs in a small bowl and stir them directly into the warm sausage gravy mixture.
  8. Pour the gravy and egg mixture over the biscuits in the pan until the layers are mostly submerged.
  9. Top with the remaining biscuit quarters and sprinkle with 1 cup sharp cheddar cheese.
  10. Bake for 30 minutes until the biscuits are golden brown and the center is set.