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Biscuits and Gravy Hashbrown Breakfast Casserole


  • Author: Olivia
  • 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

  1. In a large skillet over medium heat, cook the sausage, breaking it into small pieces, until browned and cooked through.
  2. Remove the sausage with a slotted spoon and set aside, leaving the drippings in the skillet.

Step 2: Make the Sausage Gravy

  1. Add the butter to the skillet with the sausage drippings. Melt over medium heat.
  2. Whisk in the flour and cook for 1-2 minutes to eliminate the raw flour taste.
  3. Slowly add the milk, whisking continuously to create a smooth sauce.
  4. 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

  1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or cooking spray.
  2. Spread the thawed hashbrowns evenly across the bottom of the prepared baking dish.
  3. Layer the quartered biscuits on top of the hashbrowns.
  4. Pour the sausage gravy over the biscuits, spreading evenly to coat.

Step 4: Prepare the Egg Mixture

  1. In a large mixing bowl, whisk together the eggs, milk, garlic powder, onion powder, salt, and pepper.
  2. Pour the egg mixture evenly over the casserole.
  3. Sprinkle the shredded cheddar cheese on top.

Step 5: Bake the Casserole

  1. Cover the casserole with aluminum foil and bake for 30 minutes.
  2. 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

  1. Let the casserole rest for 5-10 minutes before slicing.
  2. 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