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
Scale
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.
