Big-Pan Sausage Biscuit Bake with Crispy Hashbrowns

Hi there, food lover! 👋 Ready to bring classic breakfast comfort to the table with one hearty, oven-baked dish made for sharing?

There’s something timeless and deeply satisfying about a big breakfast bake pulled straight from the oven. This Big-Pan Sausage Biscuit Bake with Crispy Hashbrowns is inspired by traditional farmhouse breakfasts—simple ingredients, generous portions, and flavors that keep everyone lingering at the table just a little longer. It’s the kind of recipe built for weekends, holidays, and mornings when feeding a crowd matters more than anything else.

At the heart of this dish are familiar comforts: savory breakfast sausage, fluffy biscuits, golden hashbrowns, and melted cheese all baked together into one irresistible pan. Each layer brings its own texture—the crisp edges of the potatoes, the tender biscuit pieces soaking up flavor, and the rich sausage tying everything together. Eggs bind it all into a warm, hearty bake that feels both rustic and indulgent.

This is a recipe rooted in practicality and love. It’s easy to assemble, forgiving to make, and perfect for preparing ahead of time. Whether served at a family brunch, church gathering, or holiday morning, this big-pan bake delivers comfort, fullness, and smiles with every slice ☀️.

Pour the coffee, preheat the oven, and enjoy the tradition of a breakfast meant to be shared. 💛

Ingredients 🥣

For the Bake

• 1 lb breakfast sausage (pork or turkey)
• 1 package refrigerated biscuit dough, quartered
• 1 (30 oz) bag frozen shredded hashbrowns, thawed and patted dry
• 1 1/2 cups shredded cheddar cheese
• 1 cup shredded mozzarella or Colby-Jack cheese
• 8 large eggs
• 1 1/2 cups whole milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder

Optional Add-Ins

• 1/2 cup diced onions or bell peppers
• Chopped fresh parsley or green onions for garnish

Step-by-Step Directions 👩‍🍳

1. Preheat your oven to 375°F (190°C). Grease a large deep baking dish or sheet-style roasting pan and set aside.
2. In a large skillet over medium heat, cook the breakfast sausage until browned and fully cooked. Drain excess grease and set aside.
3. Spread the thawed hashbrowns evenly in the bottom of the prepared pan, pressing lightly to form an even layer.
4. Sprinkle cooked sausage evenly over the hashbrowns.
5. Scatter the quartered biscuit pieces evenly across the pan.
6. Sprinkle shredded cheddar and mozzarella evenly over the biscuit and sausage layers.
7. In a large bowl, whisk together eggs, milk, salt, pepper, garlic powder, and onion powder until well combined.
8. Pour the egg mixture evenly over the entire pan, making sure it seeps into all layers.
9. Gently press down with a spatula to help everything settle.
10. Bake uncovered for 40–45 minutes, or until the top is golden, the eggs are set, and the hashbrowns are crispy around the edges.
11. Let rest for 10 minutes before slicing and serving. Garnish with fresh herbs if desired.

Nutritional Information 📊

This breakfast bake is hearty, filling, and designed to fuel busy mornings. With protein from sausage and eggs, and satisfying carbohydrates from biscuits and potatoes, it’s a complete comfort meal. Values may vary based on ingredients used.

⏰ Prep Time: 20 minutes
🔥 Baking Time: 45 minutes
⏳ Total Time: 1 hour 5 minutes

⚡ Calories per serving: ~520
🍽️ Servings: 8–10 servings

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Bon appétit and happy cooking! 👩‍🍳🍽️