The Captain's Ultimate Breakfast Casserole

For the Hash Brown Crust

Ensure your hash browns are fully thawed for a golden-brown and crispy crust. A cursed, icy bounty will only lead to a soggy foundation.

Ingredients

• 24 ounces frozen hash browns, thawed
• ¼ cup olive oil
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• ½ teaspoon pepper

Instructions

1. In a large bowl, combine the thawed hash browns, olive oil, salt, pepper, garlic powder, and smoked paprika. Toss to coat evenly.
2. Preheat the oven to 475°F with a cast-iron skillet inside.
3. Once hot, remove the skillet and grease it.
4. Spread the seasoned hash browns into an even layer in the skillet.
5. Bake for 10 minutes.
6. Remove the skillet from the oven and lower the temperature to 450°F.

Prep: 5 min • Cook: 10 min • Wait: No time

For the Bacon & Sausage Gravy

The bacon grease is a precious liquid gold that adds a salty, savory depth to the gravy.

Ingredients

• 1 pound bacon
• 1 pound breakfast sausage
• ¼ cup all-purpose flour
• 2 ¼ cups whole milk, as needed
• 1 to taste salt
• 1 to taste pepper
• 1 to taste cayenne pepper
• 1 to taste fennel
• 1 to taste sage

Instructions

1. Cut the bacon into small chunks and fry in a large skillet over medium heat until crispy.
2. Remove the bacon with a slotted spoon and set aside for later. Retain 2 tablespoons of the rendered grease in the pan.
3. In the same skillet with the bacon grease, cook the breakfast sausage until very little pink remains, breaking it up as it cooks.
4. Sprinkle the flour over the sausage and mix well. Cook for 2 minutes to create a roux.
5. Gradually pour in 2 cups of the milk, stirring often to prevent lumps. Continue to cook for 5 minutes, or until the gravy thickens. Add more milk as needed to reach the desired consistency.
6. Season the gravy to taste with salt, pepper, cayenne, fennel, and sage.

Prep: 10 min • Cook: 15 min • Wait: No time

For the Biscuit Dough

Handle the biscuit dough gently; a heavy hand will lead to hardtack biscuits.

Ingredients

• 2 ½ cups all-purpose flour, plus more for dusting
• 2 tablespoons baking powder
• 1 teaspoon sugar
• 1 teaspoon salt
• 8 tablespoons cold unsalted butter, cubed
• 1 cup buttermilk
• 1 to taste black pepper

Instructions

1. In a food processor, combine the flour, baking powder, sugar, and salt.
2. Add the cubed, cold butter and pulse 6 or 7 times until the mixture resembles a loose crumble.
3. With the motor running on low, slowly add the buttermilk until the dough is just combined.
4. Turn the dough out onto a floured surface. Roll the dough into a rectangle and sprinkle it lightly with black pepper.
5. Fold the dough over and gently roll it out again. Repeat this process 6 times.
6. Gently roll the dough one last time so that it forms a rectangle.
7. Cut the dough into 1/2-inch cubes.

Prep: 10 min • Cook: No time • Wait: No time

For the Egg Mixture

Ingredients

• 8 large eggs
• ½ cup heavy whipping cream
• 6 tablespoons butter, frozen and grated
• 2 cups shredded cheese

Instructions

1. In a large bowl, whisk together the eggs and heavy whipping cream until fully combined.

Prep: 5 min • Cook: No time • Wait: No time