Ingredients

The following ingredients have 12 Servings
  • 1 1/2 cup White Lily Self-Rising flour
  • 4 Tbsp cold butter (cubed)
  • 2/3 cup buttermilk
  • 12 oz ground chorizo or Itlaian or pork breakfast sausage (cooked and crumbled)
  • 10 large eggs
  • 1 8 oz sour cream
  • 3/4 cup whole milk
  • 1/4 cup grated Parmesan cheese
  • 1 Tbsp ground mustard
  • 2 tsp garlic salt
  • 2 tsp black pepper
  • 1 20 oz refrigerated shredded hash brown potatoes (Southwestern or plain)
  • 2 1/2 cup shredded colby-jack or pepper-jack cheese (divided)
  • 3 green onions (thinly sliced)

Instruction

  • Preheat the oven to 375°F. Spray a 13 x 9 inch baking dish with cooking spray. Set aside.
  • Use a pastry blender to cut the cold butter into the flour until it resembles coarse crumbs.
  • Add the buttermilk mixing just until combined. Using floured hands, press the dough onto the bottom of the baking dish.
  • Sprinkle the sausage crumbles over the biscuit crust.
  • In a medium mixing bowl, whisk together the eggs, sour cream, milk, grated Parmesan cheese, ground mustard, garlic salt and black pepper.
  • Stir in the hash browns, 2 cup shredded cheese, and green onion.
  • Pour the filling evenly over the sausage.
  • Sprinkle the remaining cheese on top.
  • Bake for 45-50 minutes or until a knife inserted into the center comes back clean. Rest for 10 minutes, then serve.