1. Preheat the Oven

Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish with butter or non-stick cooking spray.

2. Cook the Sausage Gravy

1. In a large skillet over medium heat, cook the breakfast sausage, breaking it into crumbles, until browned and fully cooked.
2. Remove the sausage from the pan and set it aside, leaving about 1-2 tablespoons of grease in the skillet.
3. Add butter to the skillet and melt over medium heat.
4. Stir in the flour and whisk continuously for about 1 minute until the mixture turns slightly golden.
5. Gradually pour in milk, whisking continuously to avoid lumps.
6. Add salt, black pepper, garlic powder, and onion powder, then continue stirring until the gravy thickens (about 3-5 minutes).
7. Stir the cooked sausage back into the gravy and remove it from the heat.

3. Assemble the Casserole

1. Open the can of biscuits and cut each biscuit into quarters.
2. Spread the biscuit pieces evenly in the greased baking dish.
3. Evenly layer the hashbrowns over the biscuits.
4. Sprinkle the shredded cheddar cheese on top.
5. In a separate bowl, whisk together eggs, milk, salt, and black pepper.
6. Pour the egg mixture over the casserole.
7. Finally, pour the sausage gravy over everything, spreading it out evenly.

4. Bake the Casserole

1. Cover the dish with aluminum foil and bake for 30 minutes.
2. Remove the foil and bake for another 10-15 minutes, or until the biscuits are golden brown and the eggs are set.
3. Allow the casserole to cool for 5 minutes before serving.