When it comes to breakfast comfort food, few things can top the savory, hearty appeal of biscuits and gravy. Combine that with crispy hashbrowns, fluffy eggs, and melted cheese, and you’ve got a dish that’s perfect for feeding a crowd or just treating yourself to a weekend indulgence. This Biscuits and Gravy Hashbrown Breakfast Casserole isn’t just a recipe—it’s a whole breakfast experience. Whether you’re hosting brunch, prepping for the holidays, or looking for a make-ahead meal, this casserole has you covered.

Let’s dive into what makes this dish so irresistible and how you can recreate it in your kitchen.

A Breakfast Worth Waking Up For

When I first made this recipe, I was craving all my breakfast favorites in one bite. There’s something magical about the creamy sausage gravy blending with crispy hashbrowns and flaky biscuits, all held together by a cheesy, eggy custard. It’s the kind of meal that takes you back to lazy Sunday mornings, cozy gatherings, or holiday feasts where breakfast feels extra special.

The best part? It’s surprisingly easy to make. With just a few simple steps, you can have this casserole ready to bake while you sip your morning coffee.

Step 1: Prepping the Oven and Your Baking Dish

Start by preheating your oven to 375°F (190°C). This ensures that everything bakes evenly. Take a 9×13-inch baking dish and grease it lightly—this will help the casserole release effortlessly later on. Set it aside while you prepare the rest of the ingredients.

Step 2: Whipping Up the Sausage Gravy

The foundation of this casserole is the rich, creamy sausage gravy. Here’s how you’ll make it:

1. Cook the Sausage: In a large skillet over medium heat, cook your breakfast sausage until it’s browned and fully cooked. Break it into small crumbles as it cooks. Don’t drain the fat—this adds flavor to the gravy.
2. Add Flour: Sprinkle ¼ cup of all-purpose flour over the sausage. Stir well to coat the sausage crumbles evenly. This step is crucial for creating a roux, which thickens the gravy.
3. Make the Gravy: Gradually pour in 2 cups of whole milk while stirring continuously. This helps prevent lumps and ensures a smooth gravy. Bring the mixture to a gentle simmer and let it cook for about 3-5 minutes, or until it thickens. Season with salt and black pepper to taste.

Once the gravy is ready, set it aside. You’ve just created the ultimate layer of savory goodness for your casserole.

Step 3: Assembling the Casserole Layers

This casserole is all about layers that bake into a harmonious dish:

1. Hashbrown Base: Start by spreading a package of thawed frozen hashbrowns evenly across the bottom of your greased baking dish. They’ll crisp up beautifully as they bake, forming a sturdy base for the casserole.
2. Gravy Layer: Pour your prepared sausage gravy over the hashbrowns. Use a spatula to spread it out evenly, ensuring every corner is covered.
3. Cheese, Please!: Sprinkle 1 cup of shredded cheddar cheese over the gravy. This adds a melty, cheesy touch that ties everything together.

Step 4: The Egg Mixture – Your Binding Agent

Eggs are the secret to holding all the layers together, and they add a fluffy, savory element to this dish. In a medium-sized mixing bowl, whisk together:

• 6 large eggs
• ½ cup of milk (whole milk works best for richness, but any milk will do)
• A pinch of salt and black pepper, to taste

Whisk until the eggs and milk are fully combined, creating a smooth mixture. Pour this evenly over the casserole, making sure it seeps into all the nooks and crannies. This step ensures that the eggs cook evenly throughout the dish, binding everything into one cohesive masterpiece.

Step 5: Biscuit Topping – The Star of the Show

No biscuits and gravy-inspired dish would be complete without those fluffy, golden biscuits on top. For this recipe, we’re using refrigerated biscuit dough to keep things simple and quick:

1. Open a 16-ounce can of refrigerated biscuit dough and cut each biscuit into quarters. Don’t worry about being too precise; the rustic look is part of the charm!
2. Scatter the biscuit pieces evenly over the casserole. This will give you perfectly portioned bites of biscuit in every serving.

Step 6: Baking the Casserole to Perfection

With all your layers assembled, it’s time to bake this beauty. Place the dish in your preheated oven and bake at 375°F (190°C) for 35-40 minutes. Keep an eye on it toward the end—you’re looking for:

• Golden Brown Biscuits: The biscuit pieces on top should be beautifully golden and cooked through.
• Set Eggs: The egg mixture should no longer jiggle when you gently shake the dish.

Pro Tip: If the biscuits are browning too quickly but the eggs need more time to set, cover the dish loosely with aluminum foil and continue baking. This trick ensures that everything bakes evenly without overcooking any one layer.

Step 7: Cool and Serve

Once the casserole is out of the oven, let it rest for about 5 minutes. This helps the layers settle, making it easier to slice and serve. Use a sharp knife or spatula to cut the casserole into squares, and serve warm.

Optional: If you’re feeling extra indulgent, serve with a drizzle of additional sausage gravy or a dash of hot sauce for a spicy kick. Pair it with a fresh fruit salad or a steaming cup of coffee, and you’ve got a breakfast that will have everyone asking for seconds!

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Tips and Variations for Ultimate Success

1. Customize the Protein: Not a fan of sausage? Swap it out for cooked and crumbled turkey bacon or even a plant-based sausage alternative.
2. Cheese Lovers Unite: Experiment with different cheeses like mozzarella, Monterey Jack, or a sharp white cheddar for added depth of flavor.
3. Add Some Veggies: For a pop of color and a touch of nutrition, layer in sautéed onions, bell peppers, or spinach with the hashbrowns.
4. Make It Ahead: Assemble the casserole the night before, cover it tightly, and refrigerate. In the morning, simply pop it in the oven for a stress-free breakfast.
5. Gluten-Free Option: Use gluten-free biscuit dough and ensure your sausage and hashbrowns are labeled gluten-free to accommodate dietary needs.

Frequently Asked Questions

1. Can I use fresh hashbrowns instead of frozen?

Absolutely! If you prefer fresh hashbrowns, shred your potatoes and squeeze out as much moisture as possible using a clean kitchen towel. This helps them crisp up better and avoids a watery casserole.

2. Can I make this casserole ahead of time?

Yes, this recipe is great for prepping in advance. Assemble the casserole as instructed (except for the biscuits), cover it tightly, and refrigerate overnight. Add the biscuit topping just before baking to keep them fresh and flaky.

3. How do I know when the casserole is done?

The best way to check is by giving the dish a gentle shake—if the eggs are set and no longer jiggle, you’re good to go. The biscuits should also be golden brown on top.

4. Can I freeze leftovers?

Yes, this casserole freezes beautifully! Let it cool completely, then slice it into portions and wrap each piece tightly in plastic wrap or foil. Store in an airtight container in the freezer for up to 3 months. To reheat, thaw overnight in the fridge and warm in the oven or microwave.

5. Can I substitute the biscuit dough?

If you’re out of refrigerated biscuit dough, you can use crescent roll dough or even homemade biscuit dough. Just ensure the dough is portioned into small pieces for even cooking.

6. What side dishes go well with this casserole?

This casserole is hearty enough to stand alone, but it pairs wonderfully with fresh fruit, a simple green salad, or even a side of sautéed veggies.

7. How do I prevent the biscuits from becoming soggy?

To avoid soggy biscuits, make sure the casserole is not overly wet before adding the dough. If you’re worried, bake the casserole partially (about 15 minutes) before adding the biscuits to the top.

Bringing It All Together

There’s something so satisfying about a dish that combines all your favorite breakfast staples into one hearty, shareable meal. This Biscuits and Gravy Hashbrown Breakfast Casserole isn’t just a recipe—it’s a celebration of comfort food at its finest. Whether you’re serving it for a holiday brunch, a family gathering, or a lazy weekend breakfast, it’s guaranteed to be a hit.

The beauty of this casserole lies in its versatility. You can stick to the classic version, or get creative with add-ins and substitutions to make it uniquely yours. Don’t forget to top it off with extra gravy or a splash of hot sauce for a finishing touch that takes it over the top.

So, what are you waiting for? Grab your ingredients, preheat that oven, and let the magic happen. Once you’ve tried this recipe, you’ll see why it’s a breakfast staple worth coming back to again and again. And if you love it as much as I do, let me know! Share your experience, any fun twists you’ve tried, or even a photo of your masterpiece. Happy cooking!

Biscuits and Gravy Hashbrown Breakfast Casserole

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• Author: Lucas Recipes
• Total Time: 55 mins

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Description

A hearty, all-in-one breakfast casserole that combines crispy hashbrowns, savory sausage gravy, fluffy eggs, and golden biscuits. Perfect for feeding a crowd during weekend brunch or special occasions.

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Ingredients

Scale 1x2x3x

For the casserole:

• 1 lb (450 g) breakfast sausage
• 1/4 cup (30 g) all-purpose flour
• 2 cups (480 ml) whole milk (for gravy)
• Salt and black pepper, to taste
• 1 (20 oz / 567 g) package frozen hashbrowns, thawed
• 1 cup (100 g) shredded cheddar cheese
• 6 large eggs
• 1/2 cup (120 ml) milk (for eggs)
• 1 (16 oz / 450 g) can refrigerated biscuit dough, cut into quarters

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Instructions

1️⃣ Preheat the oven:
Preheat your oven to 375°F (190°C). Grease a 9×13-inch (23×33 cm) baking dish and set aside.

2️⃣ Cook the sausage gravy:

• In a large skillet, cook the breakfast sausage over medium heat until browned and fully cooked, breaking it up into crumbles. Do not drain the fat.
• Sprinkle the flour over the sausage and stir until evenly coated. Cook for 1-2 minutes to eliminate the raw flour taste.
• Gradually pour in 2 cups of milk while stirring continuously. Bring to a gentle simmer and cook until the gravy thickens, about 3-5 minutes. Season with salt and pepper to taste. Remove from heat.

3️⃣ Assemble the casserole:

• Spread the thawed hashbrowns evenly into the greased baking dish.
• Pour the sausage gravy over the hashbrowns and spread it out evenly.
• Sprinkle the shredded cheddar cheese over the sausage gravy layer.

4️⃣ Prepare the egg mixture:
In a medium bowl, whisk together the eggs and 1/2 cup of milk. Add a pinch of salt and pepper to taste. Pour the egg mixture evenly over the assembled casserole.

5️⃣ Top with biscuits:
Scatter the biscuit dough quarters evenly across the top of the casserole.

6️⃣ Bake the casserole:
Bake in the preheated oven for 35-40 minutes, or until the biscuits are golden brown and cooked through, and the eggs are fully set.

7️⃣ Cool and serve:
Let the casserole cool for 5 minutes before slicing and serving. Enjoy warm with optional sides like additional gravy or a drizzle of hot sauce.

Notes

• Make-ahead tip: Assemble the casserole the night before (except for adding the biscuits) and refrigerate. Add the biscuit dough just before baking.
• Variations: Swap cheddar cheese for pepper jack for a spicy kick, or add diced bell peppers or onions for extra flavor.
• Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat individual portions in the microwave or oven.

• Prep Time: 15 mins
• Cook Time: 40 mins