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5-Layer Breakfast Bake

by Joey Firoben

Ingredients

for 8 servings

  • 3 cups
    hash brown (390 g)
  • 2 cups
    shredded sharp cheddar cheese (200 g)
  • 3 cups
    egg, scrambled (150 g)
  • ½ teaspoon
    salt
  • ½ teaspoon
    black pepper

Sausage Gravy

  • 1 tablespoon
    butter
  • 1 lb
    breakfast sausage (455 g)
  • 2 tablespoons
    flour
  • 4 cups
    whole milk, at room temperature (950 mL)
  • salt, to taste
  • pepper, to taste

Biscuit Dough

  • 2 cups
    flour, plus more for dusting (250 g)
  • 2 teaspoons
    baking powder
  • ¼ teaspoon
    baking soda
  • 1 cup
    buttermilk, cold (240 mL)
  • ½ cup
    butter, melted, plus 2 tablespoons for brushing (225 g)
  • 1 teaspoon
    salt

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Preparation

  1. For the gravy, heat the butter in a large sauce pan. Break up the sausage in the pan and let it brown for a few minutes.
  2. Add in the flour and toss the sausage to toast for 1 minute.
  3. Pour in the milk and stir constantly until the mixture has thickened, about 8 minutes. Season with salt and pepper to taste.
  4. Grease a 9" x13" (23cmx33cm) roasting pan. Spread the hash browns evenly along the bottom of the pan and sprinkle with salt and pepper. Add the cheddar cheese in an even layer and top with scrambled eggs.
  5. Pour the gravy on top of the eggs in the roasting pan.
  6. For the biscuit dough, combine the flour, salt, baking powder, and baking soda in a large bowl.
  7. Pour the melted butter into the cold buttermilk and stir gently with a spoon until the butter hardens and forms lumps. Pour the milk mixture into the flour and mix until well-combined.
  8. Pre-heat oven to 400°F (200°C).
  9. Transfer the dough to a floured sheet of cling wrap and generously dust the dough with flour. Using a floured rolling pin, roll the dough into a rectangle that matches the size of your roasting pan.
  10. Roll the dough onto the rolling pin and transfer to the roasting pan, then brush with melted butter.
  11. Bake for 25-30 minutes.
  12. Enjoy!
 

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