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Sausage Egg and Hash Brown Biscuit Bake Recipe

Sausage Egg and Hash Brown Biscuit Bake

Course Breakfast, brunch
Cuisine American
Keyword sausage-egg-hash-brown-biscuit-bake
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 12 servings
Calories 440kcal
Author Melissa Sperka


  • 1 ½ cup White Lily Self-Rising flour
  • 4 tablespoon cold butter cubed
  • cup buttermilk
  • 12 oz ground chorizo or Itlaian or pork breakfast sausage cooked and crumbled
  • 10 large eggs
  • 1 8 oz sour cream
  • ¾ cup whole milk
  • ¼ cup grated Parmesan cheese
  • 1 tablespoon ground mustard
  • 2 teaspoon garlic salt
  • 2 teaspoon black pepper
  • 1 20 oz refrigerated shredded hash brown potatoes Southwestern or plain
  • 2 ½ cup shredded colby-jack or pepper-jack cheese divided
  • 3 green onions thinly sliced


  • Preheat the oven to 375°F. Spray a 13 x 9 inch baking dish with cooking spray. Set aside.
  • Use a pastry blender to cut the cold butter into the flour until it resembles coarse crumbs.
  • Add the buttermilk mixing just until combined. Using floured hands, press the dough onto the bottom of the baking dish.
  • Sprinkle the sausage crumbles over the biscuit crust.
  • In a medium mixing bowl, whisk together the eggs, sour cream, milk, grated Parmesan cheese, ground mustard, garlic salt and black pepper.
  • Stir in the hash browns, 2 cup shredded cheese, and green onion.
  • Pour the filling evenly over the sausage.
  • Sprinkle the remaining cheese on top.
  • Bake for 45-50 minutes or until a knife inserted into the center comes back clean. Rest for 10 minutes, then serve.


Serving: 1serving | Calories: 440kcal | Carbohydrates: 22g | Protein: 21g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 206mg | Sodium: 925mg | Potassium: 238mg | Fiber: 2g | Sugar: 2g | Vitamin A: 783IU | Vitamin C: 1mg | Calcium: 279mg | Iron: 2mg