Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or nonstick spray to prevent sticking and make cleanup easier.
Cook the Sausage: In a large skillet over medium heat, cook the ground breakfast sausage until fully browned and no longer pink, breaking it up with a spatula as it cooks. Once cooked through, remove from heat and set aside. Drain excess grease if necessary.
Prepare the Egg Mixture: In a large mixing bowl, whisk together the eggs, milk, salt, pepper, and garlic powder until smooth and fully combined. Set aside. This mixture binds the casserole and adds flavor to every bite.
Prepare the Biscuits: Open the can of biscuits and cut each biscuit into bite-sized pieces (quarters work well). Evenly distribute the biscuit pieces across the bottom of the greased baking dish.
Layer the Ingredients: Spread the cooked sausage evenly over the biscuit pieces. Next, add the frozen shredded hashbrowns in an even layer. Sprinkle the shredded cheddar cheese over the top, ensuring even coverage.
Add the Egg Mixture: Pour the prepared egg mixture slowly and evenly over the entire casserole, allowing it to soak down through the layers.
Bake the Casserole: Place the dish in the preheated oven and bake for 35–40 minutes, or until the top is golden brown and the center is set. You can test doneness by inserting a knife in the center — it should come out clean, and the eggs should not be runny.
Cool and Serve: Allow the casserole to cool for 5–10 minutes before slicing. This helps the layers firm up and makes serving easier. Enjoy it as is or with your favorite gravy, hot sauce, or a dollop of sour cream.
