Biscuits & Gravy Hashbrown Casserole
Looking for the ultimate comfort food breakfast? This Biscuits & Gravy Hashbrown Casserole combines all your brunch favorites in one hearty, cheesy, sausage-packed dish. Layers of creamy sausage gravy, golden hashbrowns, gooey cheddar cheese, and fluffy biscuits make this casserole an irresistible crowd-pleaser.
Perfect for weekend mornings, holiday brunches, or any time you’re feeding a hungry bunch, this casserole is rich, satisfying, and made to impress.
Why You’ll Love It
- One-dish breakfast wonder
- Packed with flavor and texture
- Make-ahead friendly
- Great for feeding a crowd
Ingredients
- 1 can (16 oz) refrigerated biscuits
- 1 lb breakfast sausage (pork or turkey)
- ¼ cup all-purpose flour
- 2 cups milk
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp paprika
- 3 cups frozen hashbrowns, thawed
- 1½ cups shredded cheddar cheese, divided
- ½ tsp dried parsley (optional, for garnish)
Instructions
1. Preheat the Oven
Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or nonstick spray.
2. Cook the Sausage & Make the Gravy
In a large skillet over medium heat, brown the sausage, breaking it into crumbles as it cooks.
Sprinkle flour over the sausage and stir for 1 minute, letting the flour absorb the fat.
Gradually pour in the milk, stirring constantly to avoid lumps. Cook for 3–5 minutes, until thick and creamy.
Season with salt, pepper, garlic powder, onion powder, and paprika. Remove from heat and set aside.
3. Layer the Casserole
Spread the thawed hashbrowns evenly in the bottom of the prepared baking dish.
Pour half of the sausage gravy over the hashbrowns and spread evenly.
Sprinkle 1 cup of shredded cheddar cheese over the gravy layer.
Arrange the refrigerated biscuits on top of the cheese layer, spaced evenly. Don’t worry if there’s a little room between them—they’ll puff up beautifully.
4. Bake the Casserole
Bake uncovered for 25–30 minutes, or until the biscuits are golden brown and cooked through. (Check the centers of the biscuits for doneness.)
5. Finish & Serve
Remove the casserole from the oven. Spoon the remaining sausage gravy over the hot biscuits.
Sprinkle with the remaining ½ cup of cheddar cheese and a dash of dried parsley for a pop of color.
Serve warm and enjoy every creamy, savory, cheesy bite!
Tips & Variations
- Add heat: Stir in a pinch of red pepper flakes or diced jalapeños for a spicy kick.
- Vegetarian twist: Use plant-based sausage and cream of mushroom soup instead of sausage gravy.
- Make ahead: Assemble the casserole (without biscuits) the night before. In the morning, top with biscuits and bake fresh.
Storage & Reheating
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Reheat: Warm individual portions in the microwave or reheat the full dish in the oven at 350°F until hot throughout.
Nutrition Estimate (Per Serving – 8 servings)
Calories: ~450 | Protein: 18g | Carbs: 32g | Fat: 28g
Note: Nutrition values may vary depending on ingredients and portion size.
Brunch Goals, Achieved!
This Biscuits & Gravy Hashbrown Casserole is the kind of breakfast dreams are made of—warm, rich, and deeply comforting. Whether you’re hosting a brunch or just treating yourself to a cozy morning, this recipe always delivers.
Made It? Show It Off!
Tag your delicious creation with #HashbrownGravyCasserole – I’d love to see your brunch masterpiece!
Happy brunching,
– The Weekend Kitchen
