– 1 (16 oz) can refrigerated biscuits, quartered

– 1 lb breakfast sausage

– 2 tbsp all-purpose flour

– 2 cups whole milk

– Salt & black pepper to taste

– 1 (26 oz) package frozen hashbrowns, thawed

– 2 cups shredded cheddar cheese

– ½ tsp garlic powder

– ½ tsp onion powder

– 2 tbsp melted butter

– Optional garnish: chopped parsley or green onions

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1. Preheat oven to 375°F (190°C). Grease a 9×13-inch casserole dish.

2. In a large skillet, cook sausage over medium heat until browned. Do not drain.

3. Sprinkle flour over sausage and stir to coat. Cook for 1 minute, then gradually stir in milk.

4. Bring to a simmer, stirring constantly, until thickened. Season with salt and pepper to taste. Remove from heat.

5. In a large bowl, mix hashbrowns, 1½ cups cheese, garlic powder, onion powder, and melted butter.

6. Fold in the sausage gravy until combined.

7. Pour the mixture into the prepared baking dish and top with biscuit pieces.

8. Sprinkle remaining ½ cup cheese over top.

9. Bake uncovered for 30–35 minutes, or until biscuits are golden and cooked through.

10. Let rest for 5 minutes, then serve warm.