Biscuits & Gravy Hashbrown Casserole is everything I love about a hearty breakfast rolled into one bubbling, golden-baked dish. It starts with a base of crispy hashbrowns, layered with creamy sausage gravy, topped with fluffy biscuits and gooey cheddar cheese. Whether I'm feeding a crowd or making a cozy weekend brunch at home, this casserole always satisfies.
Why You’ll Love This Recipe
I love how this casserole brings together all the breakfast classics in one pan. It’s rich, cheesy, and perfectly comforting. The sausage gravy adds warmth and depth, while the biscuits puff up golden on top for a satisfying bite. It’s also super easy to throw together and great for make-ahead mornings or lazy Sundays.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Breakfast sausage
- All-purpose flour
- Whole milk
- Salt and black pepper
- Frozen shredded hashbrowns (thawed)
- Shredded cheddar cheese
- Refrigerated buttermilk biscuits
- Eggs
- Milk
- Optional: chopped green onions for garnish
Directions
- I start by browning the breakfast sausage in a skillet over medium heat until fully cooked.
- I sprinkle in the flour and stir for a minute, letting it soak up the fat, then slowly pour in the milk, stirring until it becomes a thick, creamy gravy. I season it with salt and pepper.
- I preheat the oven to 350°F and grease a 9x13-inch baking dish.
- I spread the thawed hashbrowns evenly in the bottom of the dish, then pour the sausage gravy over the top and spread it out.
- I sprinkle about a cup of shredded cheddar over the gravy.
- I cut each biscuit into quarters and scatter them over the casserole.
- In a bowl, I whisk the eggs with a little milk and pour that mixture evenly over the biscuits.
- I finish with the rest of the cheese on top.
- I bake it for about 35–40 minutes until the biscuits are golden brown and cooked through, and the cheese is bubbling.
- Once out of the oven, I let it cool for a few minutes and sometimes sprinkle green onions on top before serving.
Servings and Timing
This casserole serves about 8 people. Prep takes around 20 minutes, and baking takes 35–40 minutes, so I usually have it ready in about an hour total.
Variations
- I sometimes add diced jalapeños or hot sauce to the gravy if I want a little heat.
- For a vegetarian version, I skip the sausage and use sautéed mushrooms or plant-based sausage instead.
- I’ve tried it with different cheeses like pepper jack or a Mexican blend when I want extra flavor.
Storage/Reheating
Leftovers keep well in the fridge for up to 3 days. I reheat single servings in the microwave or warm the whole dish in the oven at 350°F covered with foil until heated through. If the top starts to brown too much, I lay a piece of foil loosely over it.
FAQs
Can I make this casserole the night before?
Yes, I often assemble it the night before, cover it, and refrigerate. In the morning, I just bake it straight from the fridge, adding a few extra minutes to the cook time.
Do I have to cook the biscuits first?
Nope! The biscuit dough bakes right on top of the casserole. I just make sure they’re cut small enough to cook evenly.
Can I use homemade gravy?
Definitely. If I already have homemade sausage gravy, I use it in place of the sausage/flour/milk step.
What’s the best kind of sausage to use?
I usually go for regular breakfast sausage, but spicy or maple-flavored sausage also works great depending on the flavor I’m going for.
Can I freeze this casserole?
Yes, I bake it first, let it cool, then freeze portions wrapped tightly. To reheat, I thaw it overnight and warm it in the oven.
Conclusion
Biscuits & Gravy Hashbrown Casserole is one of my go-to breakfast bakes when I want something filling, flavorful, and comforting. The combination of creamy gravy, cheesy potatoes, and golden biscuits is hard to beat. It’s easy to make, endlessly customizable, and always a crowd-pleaser—especially when I want to impress without spending all morning in the kitchen.
Biscuits & Gravy Hashbrown Casserole
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Breakfast
- Method: Baked / Casserole
- Cuisine: American
Description
This Biscuits & Gravy Hashbrown Casserole is the ultimate comfort breakfast bake. With layers of crispy hashbrowns, creamy sausage gravy, fluffy biscuits, and melty cheddar cheese, this easy breakfast casserole is perfect for weekend brunch, holidays, or make-ahead mornings. A hearty and satisfying one-pan meal everyone will love.
Ingredients
- 1 lb breakfast sausage
- ¼ cup all-purpose flour
- 2½ cups whole milk
- Salt and black pepper, to taste
- 1 (30 oz) bag frozen shredded hashbrowns, thawed
- 2 cups shredded cheddar cheese, divided
- 1 (16 oz) can refrigerated buttermilk biscuits
- 4 large eggs
- ¼ cup milk (for egg mixture)
- Optional: chopped green onions for garnish
Instructions
- Preheat oven to 350°F and grease a 9x13-inch baking dish.
- In a large skillet over medium heat, cook the sausage until browned.
- Stir in flour and cook for 1 minute, then gradually add milk, stirring until thickened into a creamy gravy. Season with salt and pepper.
- Spread thawed hashbrowns evenly into the baking dish. Pour sausage gravy over hashbrowns and spread to cover.
- Sprinkle 1 cup of shredded cheddar cheese over the gravy.
- Cut biscuits into quarters and scatter evenly over the top.
- In a bowl, whisk eggs with ¼ cup milk and pour evenly over the biscuits.
- Top with remaining cheddar cheese.
- Bake for 35–40 minutes or until biscuits are golden and cooked through, and cheese is bubbling.
- Let cool slightly before serving. Garnish with green onions if desired.
Notes
- Add hot sauce or diced jalapeños to the gravy for a spicy kick.
- Substitute mushrooms or plant-based sausage for a vegetarian version.
- Use different cheeses like pepper jack or a cheddar blend for extra flavor.
