If you’re craving a hearty morning meal that combines fluffy biscuits, savory sausage gravy, crispy hashbrowns, and cheesy egg goodness, the Biscuits and Gravy Hashbrown Breakfast Casserole Recipe is your new best friend in the kitchen. This dish marries classic Southern comfort food flavors with the convenience of a casserole, delivering a breakfast that’s perfect for busy weekdays or leisurely weekend brunches. It’s easy to assemble, bakes up to golden perfection, and fills your home with irresistible aromas that promise a delicious start to your day.
Ingredients You’ll Need
Each ingredient in this Biscuits and Gravy Hashbrown Breakfast Casserole Recipe plays a crucial role in building its flavor, texture, and overall appeal. From the biscuit dough creating a fluffy base to the cheese adding gooey richness, everything is simple yet essential.
- Refrigerated biscuit dough (8 biscuits): Provides a soft, pillowy foundation that soaks up all the savory goodness.
- Breakfast sausage (1 pound): Brings rich, meaty flavor and a hint of spice that defines the gravy.
- All-purpose flour (3 tablespoons): Thickens the sausage gravy to that perfect creamy consistency.
- Whole milk (2 cups): Adds smooth, velvety texture to the gravy base.
- Black pepper (1/2 teaspoon): Delivers a gentle kick enhancing the seasoning balance.
- Salt (1/2 teaspoon): Elevates all the flavors without overpowering.
- Garlic powder (1/2 teaspoon): Imparts warm, savory undertones that complement the sausage.
- Onion powder (1/2 teaspoon): Adds mild onion depth that rounds out the gravy.
- Frozen hashbrowns, thawed (3 cups): Provides crispy, golden layers of tender potatoes throughout.
- Shredded cheddar cheese (1 1/2 cups): Melts into rich, creamy pockets that bring indulgent flavor.
- Large eggs (6): Bind the entire casserole together and add a fluffy, protein-packed punch.
- Milk (1/4 cup for egg mixture): Lightens the eggs for a smooth, luscious texture.
- Chopped parsley (optional, for garnish): Adds a fresh, colorful touch to the finished dish.
How to Make Biscuits and Gravy Hashbrown Breakfast Casserole Recipe
Step 1: Prepare the Biscuit Base
Start by preheating your oven to 375°F (190°C) and lightly greasing a 9×13-inch baking dish. Cut each refrigerated biscuit into quarters and evenly spread the pieces across the bottom of the dish. This creates a soft, doughy base that soaks in all the amazing flavors from the layers above.
Step 2: Cook the Sausage and Make the Gravy
In a large skillet over medium heat, brown the breakfast sausage until fully cooked with no pink remaining. Keep the rendered fat in the pan and sprinkle the flour over the sausage. Stir consistently for 1 minute to cook off the raw flour taste, then gradually whisk in 2 cups of whole milk. Keep stirring until the mixture thickens into creamy gravy—this should take about 3 to 4 minutes. Season the gravy with black pepper, salt, garlic powder, and onion powder for that classic Southern kick. Once thickened, remove the skillet from heat.
Step 3: Combine the Egg Mixture
In a separate bowl, whisk together the six large eggs and 1/4 cup of milk until well combined. This mixture will help create the fluffy, custard-like texture that binds the casserole beautifully.
Step 4: Layer the Hashbrowns and Cheese
Sprinkle the thawed hashbrowns evenly over the biscuit quarters, creating a wholesome and crispy middle layer. Next, generously sprinkle shredded cheddar cheese on top of the hashbrowns to introduce that irresistible melty richness.
Step 5: Assemble and Bake
Pour the egg mixture evenly over the entire casserole, allowing it to seep through the layers. Spoon the warm sausage gravy over everything, spreading it gently to cover the surface. Place the casserole uncovered in your preheated oven and bake for 40 to 45 minutes. Bake until the eggs are fully set and the top turns a gorgeous golden brown. Allow it to cool slightly before slicing into portions.
How to Serve Biscuits and Gravy Hashbrown Breakfast Casserole Recipe
Garnishes
Finishing touches make all the difference! Sprinkle fresh chopped parsley over the top to add vibrant color and a hint of herbaceous brightness that cuts through the richness of this casserole perfectly.
Side Dishes
This casserole shines as a standalone meal, but if you want to round it out, consider simple sides like a crisp green salad or fresh fruit salad. A glass of freshly squeezed orange juice or your favorite hot coffee also pairs wonderfully for a complete brunch experience.
Creative Ways to Present
For a fun twist, serve individual portions in small ramekins or create mini casserole cups using muffin tins. This makes the dish feel instantly special and is perfect for serving guests without fuss. You can even add diced bell peppers into the mix before baking for extra color and a slight crunch.
Make Ahead and Storage
Storing Leftovers
After enjoying your Biscuits and Gravy Hashbrown Breakfast Casserole Recipe, store any leftovers in an airtight container in the refrigerator. Properly stored, the casserole will keep fresh for up to 3 days while maintaining its delicious flavors and textures.
Freezing
This breakfast casserole freezes beautifully, making it a great meal prep option. Wrap pieces tightly in plastic wrap and then foil or place them in freezer bags. Frozen portions can last up to 2 months, ensuring you have a comforting meal ready whenever you need a quick breakfast fix.
Reheating
To reheat, thaw frozen casserole overnight in the refrigerator, then warm individual slices in the microwave or oven until heated through. For best results, reheat uncovered in a 350°F oven for 15-20 minutes to retain the crispy, golden top.
FAQs
Can I use turkey sausage instead of pork sausage?
Absolutely! Turkey sausage is a great leaner alternative and works well in the Biscuits and Gravy Hashbrown Breakfast Casserole Recipe without sacrificing flavor or texture.
Is it possible to make this casserole gluten-free?
To make this casserole gluten-free, substitute the biscuit dough and all-purpose flour with gluten-free versions. Be sure to select gluten-free sausage and seasoning blends to avoid hidden gluten.
Can I add vegetables to the casserole?
Definitely! Adding diced bell peppers, onions, or mushrooms can boost the veggie content and bring extra flavor and color to the dish without affecting baking time significantly.
How long can I leave the casserole assembled before baking?
You can assemble the casserole the night before, cover, and refrigerate it. Baking fresh in the morning ensures the best texture and flavor, making your breakfast prep stress-free.
What’s the best cheese to use?
Sharp cheddar cheese is the classic choice because of its strong, tangy flavor and excellent melting properties. However, feel free to mix cheeses like Monterey Jack or Colby for a different taste twist.
Final Thoughts
This Biscuits and Gravy Hashbrown Breakfast Casserole Recipe is a true crowd-pleaser that brings joy to every bite. It’s satisfying, comforting, and surprisingly easy to make, perfect for sharing with family and friends around the breakfast table. Once you try it, you’ll understand why it quickly becomes a beloved staple in your recipe collection. So go ahead, dive into this delicious, savory breakfast casserole and make your mornings unforgettable.
Print
Biscuits and Gravy Hashbrown Breakfast Casserole Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
Description
This Biscuits and Gravy Hashbrown Breakfast Casserole is a hearty, comforting dish perfect for breakfast or brunch. It layers flaky biscuit pieces with savory sausage gravy, tender hashbrowns, cheddar cheese, and a rich egg custard, baked until golden and set. Easy to assemble and great for make-ahead meals, this casserole combines classic Southern flavors with a convenient bake.
Ingredients
Biscuits
- 1 (16-ounce) can refrigerated biscuit dough (8 biscuits)
Sausage Gravy
- 1 pound breakfast sausage
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
Casserole
- 3 cups frozen hashbrowns (thawed)
- 1 1/2 cups shredded cheddar cheese
- 6 large eggs
- 1/4 cup milk (for egg mixture)
Optional Garnish
- Chopped parsley
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish. Cut each biscuit into quarters and spread them evenly across the bottom of the dish to form the base layer.
- Cook Sausage and Make Gravy: In a large skillet over medium heat, cook the breakfast sausage until browned and fully cooked through without draining the fat. Sprinkle the flour over the sausage and stir continuously for about 1 minute to cook off the raw flour taste. Gradually whisk in 2 cups of whole milk, stirring constantly until the mixture thickens into gravy, approximately 3 to 4 minutes. Season the gravy with black pepper, salt, garlic powder, and onion powder. Remove the skillet from heat.
- Mix Egg Custard: In a separate bowl, whisk together the 6 large eggs and 1/4 cup of milk until smooth and well combined. This mixture will bind the casserole together during baking.
- Assemble the Casserole: Spread the thawed hashbrowns evenly over the biscuit pieces in the baking dish. Sprinkle the shredded cheddar cheese evenly over the hashbrowns. Pour the egg mixture over the entire layered casserole. Finally, spoon the prepared sausage gravy over the top, spreading gently to cover.
- Bake: Place the casserole uncovered in the preheated oven and bake for 40 to 45 minutes until the eggs are set and the top is golden brown and bubbly.
- Cool and Serve: Allow the casserole to cool slightly before slicing into 8 portions. Garnish with chopped parsley if desired, then serve warm.
Notes
- This casserole can be assembled the night before and baked fresh in the morning, making it perfect for busy mornings or entertaining.
- For added flavor and color, try adding diced bell peppers or onions to the hashbrown layer.
- Swap the breakfast sausage for turkey sausage to create a lighter version of this dish.
