Biscuit Breakfast Cassarole

• 5 Eggs
• 3/4 cup Frozen Hashbrowns
• 1 packages Pillsbury Buttered Flaky Layers Biscuits (8 Set)
• 1/2 packages Maple Flavored Sausage (NO LINKS)
• 1 tbsp of diced onion
• 1/4 tbsp diced celery
• 1/2 tbsp of diced tomato
• 1 packages Shredded Cassarole Cheese

1. Gather hashbrowns and cook with a little bit of oil in a non stick frying pan at medium heat.
2. (Add salt, pepper and seasoned salt if wanted)
3. Cover lid for 5-10min and stir occasionally, add sausage and break up the sausage into small pieces.
4. Cover lid and turn heat up to medium high.
5. Stir occassionally.
6. While the hashbrowm mix is cooking, preheat oven to 350
7. Once hashbrown mix is fully cooked (hashbrowns will be light brown and sausage will no longer be pink.
8. Make sure sausage is FULLY brown and cooked) Turn off heat, cover and let sit.
9. Gather the eggs in a medium size mixing bowl.
10. Beat eggs thoroughly and add salt pepper and garlic powder.
11. Add your vegetables after
12. Cover and set in fridge.
13. In a 9 x 13 pan, evenly space your biscuits about an inch apart.
14. Should fit 6.
15. Pour hashbrown mixture evenly on top of biscuits
16. Add egg mixture EVENLY on top
17. Top off with as much cheese as you would like.
18. Put the 2 extra biscuits in oven for 15 min at the same time as the cassarole.
19. After 15 min take biscuits out but leave cassarole in for an extra 15 min until biscuits look golden brown.
20. After 15 min, turn oven off and remove cassarole.
21. Top with more cheese, if desired.
22. Enjoy!

eggs, frozen hashbrowns, layers, maple, onion, celery, tomato, cassarole cheese

Taken from cookpad.com/us/recipes/331515-biscuit-breakfast-cassarole (may not work)