1️⃣ Preheat the Oven:
Preheat your oven to 375°F (190°C). Grease a 9×13-inch (23×33 cm) baking dish.

2️⃣ Make the Sausage Gravy:

In a large skillet, cook the breakfast sausage over medium heat until browned and fully cooked. Do not drain the fat.

Sprinkle the flour over the sausage and stir to coat. Cook for 1-2 minutes.

Gradually pour in the milk while stirring constantly. Bring the mixture to a simmer and cook until the gravy thickens, about 3-5 minutes. Season with salt and pepper to taste. Remove from heat.

3️⃣ Assemble the Casserole:

Spread the thawed hashbrowns evenly across the prepared baking dish.

Pour the sausage gravy over the hashbrowns and spread it out evenly.

Sprinkle the shredded cheddar cheese on top of the gravy layer.

4️⃣ Prepare the Egg Mixture:

In a medium bowl, whisk together the eggs and 1/2 cup of milk. Season with salt and pepper to taste.

Pour the egg mixture evenly over the casserole.

5️⃣ Add the Biscuits:

Scatter the quartered biscuit dough pieces evenly across the top of the casserole.

6️⃣ Bake the Casserole:

Bake in the preheated oven for 35-40 minutes, or until the biscuits are golden brown and cooked through, and the eggs are set.

7️⃣ Serve:

Allow the casserole to cool for 5 minutes before serving. Enjoy warm, with additional gravy or hot sauce if desired.