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.
