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1
Gather hashbrowns and cook with a little bit of oil in a non stick frying pan at medium heat.
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2
(Add salt, pepper and seasoned salt if wanted)
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3
Cover lid for 5-10min and stir occasionally, add sausage and break up the sausage into small pieces.
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4
Cover lid and turn heat up to medium high.
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5
Stir occassionally.
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6
While the hashbrowm mix is cooking, preheat oven to 350
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7
Once hashbrown mix is fully cooked (hashbrowns will be light brown and sausage will no longer be pink.
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8
Make sure sausage is FULLY brown and cooked) Turn off heat, cover and let sit.
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9
Gather the eggs in a medium size mixing bowl.
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10
Beat eggs thoroughly and add salt pepper and garlic powder.
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11
Add your vegetables after
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12
Cover and set in fridge.
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13
In a 9 x 13 pan, evenly space your biscuits about an inch apart.
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14
Should fit 6.
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15
Pour hashbrown mixture evenly on top of biscuits
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16
Add egg mixture EVENLY on top
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17
Top off with as much cheese as you would like.
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18
Put the 2 extra biscuits in oven for 15 min at the same time as the cassarole.
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19
After 15 min take biscuits out but leave cassarole in for an extra 15 min until biscuits look golden brown.
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20
After 15 min, turn oven off and remove cassarole.
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21
Top with more cheese, if desired.
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22
Enjoy!
