1-Preheat your oven to 350°F and grease a square baking dish with butter or non-stick spray to get everything set up smoothly.

2-Heat vegetable oil in a non-stick skillet over medium-high heat, then cook the diced potatoes for 8 to 9 minutes until they’re browned and fully cooked; spread them evenly in the bottom of the baking dish for that crispy base.

3-In the same skillet, cook the breakfast sausage over medium-high heat, breaking it up until it’s browned and no pink remains, which takes about 8 to 10 minutes; scatter it over the potatoes for a savory layer.

4-Whisk the eggs and cook them gently over medium heat until they’re soft scrambled but still slightly wet; spread this over the sausage to add protein and fluff.

5-Melt the butter in the skillet, sprinkle the flour on top, whisk and cook for about one minute; gradually add half of the milk while whisking to avoid lumps, then add the remaining milk and simmer for 2 to 3 minutes until thickened, seasoning with salt and pepper before pouring it evenly over the casserole layers.

6-Cut the biscuits into quarters and halves, placing them on top of the casserole in a creative, even layer feel free to use homemade biscuits if you have them on hand.

7-Bake for 25 to 30 minutes until the gravy bubbles and the biscuits turn golden brown, then let it rest for 10 minutes before serving to let the flavors settle.