Breakfast Lasagna

By boscobojo

Ingredients

• 10-12 frozen Hashbrown patties
• large stick breakfast sausage
• 1 1/2 cups diced yellow onion
• 1 cup flour
• 1 1/2 cups milk
• 2 1/2 cups shredded cheddar cheese
• 2/3 cup sour cream
• 10 eggs
• 2 Tbl. butter
• 1 tsp. salt (for gravy)
• 1 tsp. pepper (for gravy)
• vegetable oil
• 12 slices bacon
• 1 can jumbo buttermilk biscuits
• 3 cups white gravy topping

Preparation

Step 1

Preheat oven to 350 degrees. On a cookie sheet, lightly coat the bottom with vegetable oil. Lay each hash brown patty on the cookie sheet, drizzle the top of the hash browns with oil and bake for 15 minutes. After 15 minutes, flip each patty and bake 15 additional minutes until crispy.

Bake the biscuits. Place a large skillet over medium heat and brown onion and sausage together. After brown, stir in the flour, and coat it well. Stir in the milk until it gets thick, if to thick add more milk or if to thin add flour. Add the specified salt and pepper for gravy and stir, when it is desired consistency remove from heat.

In the microwave, cook the bacon, usually a minute per slice (you might have to do 2 batches). Combine eggs, salt and pepper designated for eggs, sour cream and splash of milk in mixing bowl and stir until all yolks are busted. Place a medium skillet over medium heat and melt the butter. When butter is melted, pour in the eggs and scramble. Leave them a little wet, so they don't dry out in the oven.

Spray the bottom and sides of a 9X13 casserole dish well with cooking spray. Split the biscuits in half and later the bottom of the dish with the biscuits. Pour the sausage gravy over the biscuits. Layer the bacon over the gravy then pour the eggs over the bacon. Layer the hash browns over the eggs; you might have to tear some to make sure the top is completely covered. Top with cheese and bake for 30 minutes. Let rest for 10 minutes before cutting. Pour desired amount of white gravy over each serving.