Recipe by ddfly17
"My daughter and I created this for Father's Day. It is easy to make in a short amount of time."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (16 ounce) package
bulk pork sausage
frozen hash brown potatoes, thawed
milk, or as needed
1 (16 ounce) can
refrigerated buttermilk biscuit dough (such as Pillsbury Grands!®)
1 1/2 cups
shredded Mexican cheese blend
This was a good recipe, but admittedly I did tweak it a bit. I think the problem was that no seasoning was suggested. Even then, it would have been good I'm sure. I cooked the sausage with onions and garlic, which I just about always add onions and garlic to everything anyway. Also I covered it and baked it 40 minutes, then uncovered and baked it an additional 15 minutes. It came out fine and not soggy. I didn't have Mexican cheese, so I used what I had which was sharp cheddar. It was really good. I think the next time I'll add some mustard to it as well. Thanks for sharing!
My husband and I did not care for this recipe...i followed the directions and the biscuits were not done..they were still doughy..
I did not care for this recipe.
After making a few changes my husband and I found this recipe quite delicious. First, I pre-baked the biscuits for 15 minutes. After baking, I cut them in half and lined the bottom of the pan. After cooking the sausage (I used maple flavor) I added a small white onion and green pepper (both chopped small) to the skillet. I let them cook together for a few minutes before adding the hashbrowns. I also added a few seasonings such as Simply Organic All-Purpose Seasoning, Spike, ceyenne pepper, and black pepper. I did add a few extra eggs and baked at 375. It turned out great!
I have this in the oven now. I added onion the the sausage and I also added a can of mushroom soup to the eggs as well as green peppers and a can of sliced mushrooms. I also used sharp chedder and I accidently put it on top of the eggs, but I am sure it will turn out great!
My husband and I were looking for something a little different to make for dinner one night and I came across this recipe. Although it did not receive rave reviews, we tried it anyway. We used bacon rather than sausage and added dried mustard and Tony's seasoning in the egg mixture. We baked it for about 30 minutes and it really turned out pretty good! We have 3 kids and they all cleaned their plates. I might add an egg next time as it was a tad bit dry.
I have served this casserole twice. The second time I used the hash browns with peppers and onions, and I added salt and pepper to the egg mixture before pouring it over the top. We liked it the first time, but the second time was better!
I added more seasoning and found it needed even more.. I used crescent rolls and prebaked so I didn't have the soggy problem, I used homemade chorizo in this. It did need more eggs. I think the dish has too many potatoes or needed even more eggs.. it was very dense. Also needed a vegetable or more meat.. something..
* Percent Daily Values are based on a 2,000 calorie diet.
Father's Day Casserole
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 216
We’ll help you get dinner on the table in no time flat.
Get recipes that work for your busiest days.
Now you can try Menu Planner free. Start your 30-day trial today.
A cheesy egg casserole with a simple crescent roll crust.
This eggy Easter treat boasts bacon, cheese, hash browns, and veggies.
This hearty casserole is meaty, cheesy, and so delicious.