Biscuits and Gravy Hashbrown Breakfast Casserole

1. Preheat and prepare the baking dish:
   Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with cooking spray or butter to prevent sticking and ensure even baking.
2. Cook the sausage:
   In a large skillet over medium heat, cook the ground breakfast sausage until fully browned and no longer pink, breaking it into crumbles as it cooks. Drain excess grease if needed, and set the cooked sausage aside.
3. Whisk the eggs:
   In a mixing bowl, whisk together the eggs, milk, salt, pepper, and garlic powder until smooth and well blended. This seasoned mixture will bind all the ingredients together and create a fluffy, flavorful base.
4. Layer the casserole:
   Cut each biscuit into bite-sized pieces and scatter them evenly across the bottom of the prepared baking dish. Layer the cooked sausage over the biscuits, followed by the thawed shredded hashbrowns. Sprinkle the shredded cheddar cheese evenly over the top.
5. Add the egg mixture:
   Pour the egg and milk mixture over the entire casserole, ensuring all layers are moistened. Use a spatula to gently press down any floating pieces so they’re evenly distributed and soak up the egg mixture.
6. Bake:
   Transfer the baking dish to the preheated oven and bake for 35–40 minutes, or until the top is golden brown, the center is set, and a knife inserted in the middle comes out clean. If needed, cover loosely with foil halfway through to prevent over-browning.
7. Cool and serve:
   Let the casserole cool for about 5–10 minutes before slicing. This helps the layers settle and makes serving easier.

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