Step 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.

Step 2: Cook the Sausage

• In a large skillet over medium heat, cook the breakfast sausage until browned and fully cooked.
• Break the sausage into crumbles and remove half of it to set aside for later.
• Leave the remaining half in the skillet to make the sausage gravy.

Step 3: Make the Sausage Gravy

• Reduce heat to low and sprinkle the flour over the cooked sausage in the skillet.
• Stir continuously for about 1-2 minutes to cook the flour.
• Gradually add milk while stirring, ensuring no lumps form.
• Continue cooking for 5 minutes until the gravy thickens.
• Season with salt, black pepper, and red pepper flakes (if using), then remove from heat.

Step 4: Assemble the Casserole

• Spread the quartered biscuit pieces evenly across the greased baking dish.
• Top with the cooked hashbrowns and half of the shredded cheese.
• Sprinkle the reserved cooked sausage over the top.
• Pour the prepared sausage gravy evenly over the entire dish.

Step 5: Prepare the Egg Mixture

• In a large bowl, whisk together eggs, milk, salt, black pepper, garlic powder, and onion powder.
• Pour the egg mixture evenly over the casserole.
• Sprinkle the remaining cheese on top.

Step 6: Bake the Casserole

• Cover the dish with aluminum foil and bake for 30 minutes.
• Remove the foil and bake for another 15-20 minutes or until the eggs are set and the top is golden brown.

Step 7: Serve and Enjoy

• Allow the casserole to cool for about 5 minutes before slicing.
• Serve warm and enjoy with extra gravy, hot sauce, or fresh chopped parsley for garnish.