Every layer of this sausage gravy breakfast casserole is good on its own, but baked together, they form an amazing dish. This hearty mix of potatoes, scrambled eggs, sausage gravy and cheese is sure to become a new favorite.
Spread hash browns on bottom of pan. Sprinkle with seasoned salt and pepper. Drizzle with melted butter.
Bake for 25 minutes. Stir the potatoes, then spread them back out in an even layer. Bake for another 10 minutes.
While the potatoes are baking, prepare the sausage gravy. Start by browning the sausage in a large skillet.
When the meat is browned, add the garlic powder, onion powder and flour. Stir to coat everything. Cook for a minute or two to cook the raw flour taste out.
Stir in the milk. Continue to cook over medium heat until the gravy starts to bubble and thicken. Remove from heat and set aside.
To make the scrambled eggs, beat together the milk and eggs. Cook in a large skillet over medium low heat. Remove from heat when they are at a soft scramble stage. They don't have to be cooked all the way through. Season with salt and pepper.
Layer the scrambled eggs over the cooked hash browns. Pour the sausage gravy over the eggs and potatoes.
Distribute the shredded cheese over the casserole then bake for 10-15 minutes or until the gravy is bubbly and the cheese is melted.
Notes
Store leftover casserole in an airtight container for up to 5 days. Freeze the casserole for up to 3 months for longer storage.