Sausage Breakfast Casserole
Serves: 8
  • 2 12oz. Johnsonville Original Breakfast Sausage Links
  • 8 Eggs
  • 1 16oz. Pillsbury Grands Flaky Layer Biscuits
  • 1 26oz. Hash Brown Bag
  • 1 Cup Shredded Sharp Cheddar Cheese
  • ¼ Cup Milk
  • 2 Tbs. Butter
  • 4 Tbs. Oil
  • Salt
  • Pepper
  1. Heat oven to 350ºF. Place biscuits 1 to 2 inch apart on ungreased cookie sheet. Bake 12 to 16 minutes or until golden.
  2. While the biscuits are baking heat 4 tablespoons of oil in a large skillet over medium heat. Add the hash browns and cook for about 10 minutes or until golden brown.
  3. Decase the sausages adding pressure and squishing the contents out into a heated skillet. Brown the ground sausage and drain it in a colander.
  4. Beat eggs, milk, and a pinch of salt and pepper in a medium bowl until blended. Heat butter in large nonstick skillet over medium heat until it melts. Pour egg mixture and make scrambled eggs.
  5. Layer the casserole in this order: First spread the hash browns on the bottom of a 9x11 baking pan and sprinkle the top with ½ cup of cheese.
  6. Place the baked biscuits on top.
  7. Then the sausage and eggs and sprinkle the remaining cheese.
  8. Covered the casserole with aluminum foil paper and bake for 10 minutes.
  9. Serve while hot with syrup on the side.
  10. Yum!
Recipe by The 36th AVENUE at