Ingredients

• • 1 lb pork sausage
• • 1 green pepper, chopped (½ cup)
• • 1 small white onion, chopped (½ cup)
• • 1 bag of Buttermilk Biscuit Mix
• • ¾ to 1 cup whole buttermilk
• • 6 tbsp butter, divided
• • 2 oz cream cheese
• • 5 hashbrown patties
• • 2 cups shredded sharp cheddar cheese
• • 8 eggs
• • 1 ½ cups whole milk
• • ¼ cup flour
• • Salt and pepper

I don’t know about y’all, but every once in a while, I crave a really indulgent, rich kind of breakfast. Especially after a night where I may have had a little too much fun…There is really no better cure to a hangover than some deliciously decadent breakfast food like biscuits and gravy, cheesy scrambled eggs, hashbrowns, you name it. And this Breakfast Casserole recipe takes all of those Sunday morning favorites and combines them all into one cast-iron dish.

I built this casserole – which has been affectionately deemed the ‘Hangover Helper’ – with crispy golden brown hashbrowns on the bottom sprinkled with hand-shredded sharp cheddar, then layer my handmade sausage gravy and soft scrambled eggs. Finally, I top the casserole with buttermilk drop biscuits, which creates the most tender, buttery crust on top of all of that savory breakfast goodness.

One serving of this savory Breakfast Casserole and you’ll be recovery ready – no matter how much you happened to indulge the night before!

Instructions:

1. Preheat your oven to 425ºF.
2. In an oven safe skillet or cast iron pan, melt two tablespoons of butter. Add in chopped onion and green pepper; season with salt and pepper to taste. Saute onions and pepper until softened, then add ground sausage and brown. Be sure to mix and crumble the sausage as it cooks. Once the sausage has browned, sprinkle ¼ cup of flour. Cook down until a rue is made, then add 1 ½ cups of whole milk slowly, mixing thoroughly. Season with salt and pepper.
3. To brown the hashbrown patties, cook in an oven or toaster oven to package instructions.
4. While hashbrown patties cook, make the drop biscuit dough. Add Buttermilk Biscuit Mix to a large mixing bowl, reserving about ½ cup to use for dusting. Add 5 tbsp of butter in a snapping motion with your fingers. Once your mix is the consistency of grated Parmesan cheese, add in your chili crisp (1-2 tbsp depending on spice preference) and mix to incorporate.
5. Make a well in your flour mixture and add in the buttermilk. Gently mix with your hands, combining until the dough is wet and sticky. Be careful not to overwork the dough. If more liquid is needed to absorb the flour, add additional buttermilk a small amount at a time. Set biscuit dough aside until assembly of the casserole.
6. Once all other elements have been prepared, soft scramble the 8 eggs. My tip for great scrambled eggs is to add a splash of water to the eggs in a mixing bowl and thoroughly whisk until everything is combined and airy. Melt some butter in a pan and cook the eggs over a medium low heat, constantly moving until all egg is cooked through.
7. To build the casserole, butter a medium sized cast-iron skillet or oven safe casserole dish. Layered the hashbrown patties to fill the bottom, breaking up to fill the small spaces if necessary. Next, sprinkle the shredded cheese to evenly cover the hashbrowns. Then add the sausage gravy and spread into an even layer. Top that with the scrambled eggs, sprinkling more cheese if desired. Finally, take your biscuit dough and pinch off small amounts, dolloping the pieces onto the top of the casserole. Cover the entire casserole with biscuit dough; brush with melted butter.
8. Bake the casserole in the 425ºF oven for 20 minutes. Let cool slightly before serving and enjoy

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Buttermilk Biscuit Mix