Biscuits and Gravy Hashbrown Breakfast Casserole is the ultimate comfort food breakfast. This hearty, all-in-one dish layers flaky biscuits, crispy hashbrowns, savory sausage gravy, and creamy eggs, all baked together to golden, bubbly perfection. Perfect for feeding a crowd, this casserole combines classic breakfast favorites into one convenient, make-ahead dish that’s ideal for family gatherings, holiday mornings, or lazy weekends.
With simple ingredients and easy-to-follow steps, you can whip up this filling and flavorful casserole that’s guaranteed to be a hit. The combination of textures and flavors—crispy, creamy, and flaky—makes this casserole the ultimate crowd-pleasing breakfast.
Why You’ll Love This Recipe
- Hearty and Filling: Packed with biscuits, hashbrowns, sausage, eggs, and gravy, it’s a complete meal in one dish.
- Great for a Crowd: Serves 8-10 people, making it ideal for brunches or gatherings.
- Make-Ahead Friendly: Prep it the night before and bake in the morning for a stress-free breakfast.
- Customizable: Add your favorite breakfast ingredients like veggies, cheese, or bacon.
- Comfort Food Classic: Combines the best parts of breakfast into one delicious casserole.
- Easy to Prepare: Simple ingredients and step-by-step instructions make it foolproof.
- Perfect for Special Occasions: Great for holidays, birthdays, or any day you want a special breakfast.
Preparation Time and Servings
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8-10 servings
- Serving Size: 1 generous slice
Nutritional Information (per serving)
- Calories: 420
- Carbohydrates: 28g
- Protein: 18g
- Fat: 27g
- Fiber: 2g
- Sugar: 2g
Ingredients
For the Casserole
- 1 lb breakfast sausage (pork or turkey)
- 1 (16 oz) package frozen hashbrowns, thawed
- 1 can (16 oz) refrigerated biscuits, cut into quarters
- 6 large eggs
- 1 cup milk (whole milk or half-and-half)
- 1 cup shredded cheddar cheese
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp black pepper
- ½ tsp salt
For the Sausage Gravy
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 2 cups whole milk
- ½ tsp black pepper
- ¼ tsp salt
Optional Garnishes
- Chopped fresh parsley
- Sliced green onions
- Additional shredded cheese
Step-by-Step Instructions
Step 1: Cook the Sausage
- In a large skillet over medium heat, cook the sausage, breaking it into small pieces, until browned and cooked through.
- Remove the sausage with a slotted spoon and set aside, leaving the drippings in the skillet.
Step 2: Make the Sausage Gravy
- Add the butter to the skillet with the sausage drippings. Melt over medium heat.
- Whisk in the flour and cook for 1-2 minutes to eliminate the raw flour taste.
- Slowly add the milk, whisking continuously to create a smooth sauce.
- Stir in the cooked sausage, black pepper, and salt. Cook for 3-4 minutes until thickened. Remove from heat and set aside.
Step 3: Assemble the Casserole
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or cooking spray.
- Spread the thawed hashbrowns evenly across the bottom of the prepared baking dish.
- Layer the quartered biscuits on top of the hashbrowns.
- Pour the sausage gravy over the biscuits, spreading evenly to coat.
Step 4: Prepare the Egg Mixture
- In a large mixing bowl, whisk together the eggs, milk, garlic powder, onion powder, salt, and pepper.
- Pour the egg mixture evenly over the casserole.
- Sprinkle the shredded cheddar cheese on top.
Step 5: Bake the Casserole
- Cover the casserole with aluminum foil and bake for 30 minutes.
- Remove the foil and bake for an additional 20 minutes, or until the eggs are set, the biscuits are cooked through, and the top is golden and bubbly.
Step 6: Garnish and Serve
- Let the casserole rest for 5-10 minutes before slicing.
- Garnish with chopped parsley, green onions, or extra cheese if desired. Serve warm.
Ingredient Background
- Breakfast Sausage: Provides a savory, flavorful base. Use spicy sausage for added heat or turkey sausage for a lighter option.
- Hashbrowns: Add texture and bulk to the casserole. Shredded or diced hashbrowns work equally well.
- Biscuits: Create a flaky, buttery layer that contrasts beautifully with the creamy gravy and eggs.
- Cheddar Cheese: Melts into the casserole, adding richness and a hint of sharpness.
- Eggs and Milk: Bind the casserole together, creating a custard-like consistency when baked.
- Sausage Gravy: The star of the dish, this creamy sauce ties all the components together with its savory goodness.
Technique Tips
- Thaw Hashbrowns: Ensure the hashbrowns are fully thawed and patted dry to prevent excess moisture.
- Whisk the Gravy: Continuously whisk the gravy to avoid lumps and achieve a smooth texture.
- Layer Evenly: Spread each layer evenly to ensure consistent flavors and textures in every bite.
- Check for Doneness: The casserole is done when the center is set, and the biscuits are fully cooked. Insert a knife in the middle to check for doneness if unsure.
- Let It Rest: Allow the casserole to rest before slicing to let the layers settle and make serving easier.
Alternative Presentation Ideas
- Individual Portions: Assemble and bake the casserole in ramekins or muffin tins for pre-portioned servings.
- Layered Casserole: Create distinct layers by baking each component slightly before assembly.
- Rustic Style: Serve the casserole family-style straight from the baking dish with a large spoon for a casual presentation.
Additional Tips for Success
- Customize the Protein: Swap sausage for cooked bacon, diced ham, or plant-based sausage for variety.
- Add Vegetables: Mix in sautéed bell peppers, onions, or spinach for added flavor and nutrients.
- Cheese Varieties: Try using pepper jack, mozzarella, or Gruyère for a unique twist.
- Double the Gravy: If you love gravy, make an extra batch to serve on the side for drizzling.
Recipe Variations
- Spicy Version: Use hot sausage, add red pepper flakes to the gravy, and sprinkle diced jalapeños on top.
- Vegetarian Option: Use plant-based sausage and a meatless gravy made with vegetable broth.
- Gluten-Free Version: Replace biscuits with gluten-free biscuits and use cornstarch to thicken the gravy.
- Southwestern Twist: Add black beans, diced green chilies, and salsa to the casserole.
- Cheesy Explosion: Double the cheese for an extra gooey, indulgent casserole.
Freezing and Storage
- Freezing: Assemble the casserole but do not bake. Wrap tightly with plastic wrap and foil, then freeze for up to 3 months. Thaw in the refrigerator overnight before baking.
- Storing Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat individual portions in the microwave or the entire casserole in a 350°F oven until warmed through.
Healthier Twist Ideas
- Lighten the Gravy: Use skim milk or unsweetened almond milk in the gravy.
- Whole-Grain Biscuits: Opt for whole-grain or reduced-fat biscuits.
- Turkey Sausage: Substitute pork sausage with lean turkey sausage to reduce fat content.
- Add Veggies: Incorporate zucchini, mushrooms, or kale to boost the nutritional value.
Serving Suggestions for Events
- Holiday Breakfast: Serve as the centerpiece of a festive breakfast spread with fresh fruit, muffins, and coffee.
- Brunch Buffet: Pair with a fruit salad, yogurt parfaits, and mimosas for a complete brunch menu.
- Casual Family Gathering: Serve with orange juice and a side of crispy bacon for a hearty, satisfying meal.
Special Equipment
- Large Skillet: For cooking the sausage and making the gravy.
- 9×13-Inch Baking Dish: Ensures even baking and ample space for all layers.
- Whisk: Essential for creating a smooth sausage gravy.
- Mixing Bowls: For preparing the egg mixture and other components.
Frequently Asked Questions
- Can I use canned biscuits?
Yes, canned biscuits work perfectly for this recipe and save time. - Can I make this casserole ahead of time?
Absolutely! Assemble the casserole, cover tightly, and refrigerate overnight. Bake in the morning. - What’s the best way to thaw hashbrowns?
Leave them in the refrigerator overnight or thaw them in the microwave. Pat dry before using. - Can I use a different type of sausage?
Yes, try Italian sausage, chorizo, or chicken sausage for unique flavors. - How do I prevent the casserole from being soggy?
Ensure the hashbrowns are dry, and do not overuse the gravy. Let the casserole rest before slicing. - Can I freeze leftovers?
Yes, freeze individual portions in airtight containers for up to 2 months. Thaw and reheat before serving. - What sides pair well with this casserole?
Serve with fresh fruit, a green salad, or toasted bread. - How do I make this casserole spicier?
Add hot sauce, cayenne pepper, or diced jalapeños to the egg mixture or gravy.
Conclusion
Biscuits and Gravy Hashbrown Breakfast Casserole is the ultimate comfort food that combines all your breakfast favorites into one delicious dish. Whether you’re feeding a crowd or treating yourself to a luxurious breakfast, this casserole is a surefire hit. With its flaky biscuits, crispy hashbrowns, savory sausage gravy, and creamy eggs, every bite is packed with flavor and texture. Customize it to suit your taste, prepare it ahead for busy mornings, and enjoy a hearty, satisfying meal that’s perfect for any occasion. Happy cooking!
Print
Biscuits and Gravy Hashbrown Breakfast Casserole
- Total Time: 1 hour 10 minutes
- Yield: 8-10 servings 1x
Ingredients
Scale
For the Casserole
- 1 lb breakfast sausage (pork or turkey)
- 1 (16 oz) package frozen hashbrowns, thawed
- 1 can (16 oz) refrigerated biscuits, cut into quarters
- 6 large eggs
- 1 cup milk (whole milk or half-and-half)
- 1 cup shredded cheddar cheese
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp black pepper
- ½ tsp salt
For the Sausage Gravy
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 2 cups whole milk
- ½ tsp black pepper
- ¼ tsp salt
Optional Garnishes
- Chopped fresh parsley
- Sliced green onions
- Additional shredded cheese
Instructions
Step 1: Cook the Sausage
- In a large skillet over medium heat, cook the sausage, breaking it into small pieces, until browned and cooked through.
- Remove the sausage with a slotted spoon and set aside, leaving the drippings in the skillet.
Step 2: Make the Sausage Gravy
- Add the butter to the skillet with the sausage drippings. Melt over medium heat.
- Whisk in the flour and cook for 1-2 minutes to eliminate the raw flour taste.
- Slowly add the milk, whisking continuously to create a smooth sauce.
- Stir in the cooked sausage, black pepper, and salt. Cook for 3-4 minutes until thickened. Remove from heat and set aside.
Step 3: Assemble the Casserole
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or cooking spray.
- Spread the thawed hashbrowns evenly across the bottom of the prepared baking dish.
- Layer the quartered biscuits on top of the hashbrowns.
- Pour the sausage gravy over the biscuits, spreading evenly to coat.
Step 4: Prepare the Egg Mixture
- In a large mixing bowl, whisk together the eggs, milk, garlic powder, onion powder, salt, and pepper.
- Pour the egg mixture evenly over the casserole.
- Sprinkle the shredded cheddar cheese on top.
Step 5: Bake the Casserole
- Cover the casserole with aluminum foil and bake for 30 minutes.
- Remove the foil and bake for an additional 20 minutes, or until the eggs are set, the biscuits are cooked through, and the top is golden and bubbly.
Step 6: Garnish and Serve
- Let the casserole rest for 5-10 minutes before slicing.
- Garnish with chopped parsley, green onions, or extra cheese if desired. Serve warm.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 2g
- Fat: 27g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 18g