Sausage Egg and Hash Brown Biscuit Bake

Ingredients

• 12 oz ground chorizo or Italian or pork breakfast sausage (cooked and crumbled)
• Biscuit Dough:
• 1 1/2 cup White Lily Self-Rising flour
• 4 Tbsp cold butter (cubed)
• 2/3 cup buttermilk
• Egg Mixture:
• 10 large eggs
• 1 8 oz sour cream
• 3/4 cup whole milk
• 1/4 cup grated Parmesan cheese
• 1 Tbsp ground mustard
• 2 tsp garlic salt
• 2 tsp black pepper
• 1 20 oz refrigerated shredded hash brown potatoes (Southwestern or plain)
• 2 1/2 cup shredded colby-jack or pepper-jack cheese (divided)
• 3 green onions (thinly sliced)

Instructions

1. 1

   Sausage: Cook the sausage over medium heat in a large skillet until no pink remains. Drain excess grease from the pan then drain on paper towels.

2. 2

   Preheat the oven to 375°F. Spray a 13x9-inch baking dish with cooking spray. Set aside.

3. 3

   Biscuit Crust: In a large bowl, use a pastry blender to cut cold butter into the flour until it resembles coarse crumbs.

4. 4

   Add the buttermilk mixing just until combined. Using floured hands, press the dough onto the bottom of the baking dish.

5. 5

   Sprinkle the cooked sausage crumbles over the biscuit crust.

6. 6

   Egg Mixture: In a medium mixing bowl, whisk together the eggs, sour cream, milk, grated Parmesan cheese, ground mustard, garlic salt and black pepper.

7. 7

   To the egg mixture stir in the hash browns, 2 cup shredded colby jack cheese, and green onions.

8. 8

   Pour egg mixture evenly over the sausage. Sprinkle the remaining cheese on top.

9. 9

   Bake for 45-50 minutes until golden brown and a knife inserted into the center comes back clean.

10. 10

    Let stand 5-10 minutes then slice and serve.