Ingredients:

  • 1 lb Ground Pork Sausage
  • 2 cups Frozen Shredded Hash Browns, thawed and patted dry
  • 1 tbsp Neutral oil
  • 16.3 oz Pillsbury Grands Biscuits (8 count)
  • 8 Large Eggs
  • 0.5 cup Heavy Cream
  • 1 tsp Kosher Salt
  • 0.5 tsp Cracked Black Pepper
  • 0.5 tsp Onion Powder
  • 2 cups Sharp Cheddar Cheese, shredded

Instructions:

  1. Place a large skillet over medium-high heat. Add neutral oil if using lean sausage. Brown the ground pork sausage, breaking it into small crumbles, until mahogany-colored and no pink remains. Retain a small amount of rendered fat for flavor.
  2. Prepare a 9x13 inch baking dish. Layer the thawed and patted dry hash browns at the bottom to create a thermal starch barrier.
  3. Distribute the browned sausage crumbles evenly over the hash brown layer.
  4. Using kitchen shears, cut each of the 8 Pillsbury Grands biscuits into 4 or 6 pieces. Arrange the biscuit quarters over the sausage layer to maximize surface area for browning.
  5. In a large mixing bowl, whisk together the 8 large eggs, heavy cream, kosher salt, cracked black pepper, and onion powder until a stable emulsion is formed.
  6. Pour the egg mixture evenly over the biscuit and sausage layers. Top the entire casserole with the shredded sharp cheddar cheese.
  7. Bake in a preheated oven (standard 350°F/175°C) for 35 minutes or until the eggs are set and the biscuit tops have formed a golden, shattering crust.