Biscuits & Gravy Hashbrown Casserole

The Ultimate Southern-Style Breakfast Bake with Layers of Flavor

If you’re looking for a crowd-pleasing, comfort food breakfast that hits every craving in one bite—look no further than this Biscuits & Gravy Hashbrown Casserole. It’s got everything: savory sausage gravy, crispy golden hashbrowns, fluffy biscuits, and melty cheddar cheese all baked into one warm and satisfying dish.

Perfect for lazy weekend mornings, holiday brunches, or even breakfast-for-dinner, this casserole brings all the classic Southern breakfast flavors into a single dish that’s easy to prep, bake, and devour.

Why You’ll Love This Recipe

One Dish Wonder – Everything bakes together in a single pan for maximum flavor and minimal cleanup.
Family Favorite – Hearty, cheesy, comforting, and ideal for feeding a crowd.
Make-Ahead Friendly – Assemble the night before and bake in the morning.
Southern-Inspired – It’s like biscuits and gravy met a hashbrown casserole and had a cheesy breakfast baby!

Ingredients Breakdown

Here’s what you’ll need to make this comforting and satisfying casserole:

Base Ingredients

1 can (16 oz) refrigerated biscuits – Use classic buttermilk or flaky layers.
1 pound breakfast sausage – Pork or turkey, your choice. Go spicy for a kick!
1/4 cup all-purpose flour – For thickening the gravy.
2 cups milk – Whole milk is best for creaminess.
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon paprika – Adds a mild smoky flavor.

Hashbrown & Cheese Layer

3 cups frozen hashbrowns, thawed – You can use shredded or diced style.
1 1/2 cups shredded cheddar cheese – Sharp cheddar adds a bold, cheesy bite.
1/2 teaspoon dried parsley – For garnish and color.

Step-by-Step Instructions

1. Preheat the Oven

Start by preheating your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with butter or cooking spray.

2. Cook the Sausage & Make the Gravy

In a large skillet over medium heat, cook the sausage, breaking it up with a spatula as it browns. Cook until no pink remains.

Once browned, sprinkle the flour evenly over the sausage and stir for about 1 minute to coat the meat and soak up the fat. This is the base of your roux for the gravy.

Slowly pour in the milk, stirring constantly to avoid lumps. Continue to stir and cook for 3–5 minutes, or until the mixture thickens into a smooth, creamy sausage gravy.

Season the gravy with salt, black pepper, garlic powder, onion powder, and paprika. Remove from heat and set aside.

3. Layer the Casserole

Now it’s time to build the layers!

Step 1: Spread the thawed hashbrowns evenly in the bottom of the greased baking dish. This creates a hearty base.
Step 2: Pour half of the sausage gravy over the hashbrowns, spreading it out with a spoon or spatula.
Step 3: Sprinkle 1 cup of the shredded cheddar cheese over the gravy layer.
Step 4: Open the can of biscuits and place them evenly over the cheese layer. Depending on the size of your biscuits, you may have a few gaps or need to squish them slightly.

Optional: Cut the biscuits into halves or quarters for smaller portions or to fit more evenly in the pan.

4. Bake

Place the casserole in your preheated oven and bake for 25–30 minutes, or until the biscuits are golden brown and fully cooked through.

Tip: If the biscuits are browning too quickly but not cooking through, loosely cover the dish with foil for the last 10 minutes of baking.

5. Finish & Serve

Once baked, remove the casserole from the oven and pour the remaining sausage gravy over the top of the biscuits.

Sprinkle with the remaining 1/2 cup of cheddar cheese and a pinch of dried parsley for garnish.

Let it sit for 5 minutes before slicing and serving—it’ll firm up a bit and be easier to dish out.

Time Breakdown

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Servings

Makes 6 to 8 hearty servings, depending on how hungry your crew is.

Storage & Reheating

Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze individual portions for up to 1 month. Wrap tightly in foil or use freezer-safe containers.
To Reheat: Microwave individual portions for 1–2 minutes, or reheat in a 350°F oven until warmed through.

Variations & Tips

Add eggs: Scramble 4 eggs and layer them between the hashbrowns and sausage gravy for a full breakfast bake.
Spice it up: Use hot sausage or add a pinch of cayenne to the gravy.
Vegetarian option: Use plant-based sausage and veggie gravy (swap flour/milk as needed).
Mix in veggies: Add sautéed onions, bell peppers, or mushrooms to the sausage layer for extra nutrition.

What to Serve With It

Fresh fruit or fruit salad
Hot coffee or orange juice
Side of crispy bacon or sausage links
Simple green salad for brunch balance

Final Thoughts

This Biscuits & Gravy Hashbrown Casserole is Southern comfort food at its absolute finest. It’s cozy, hearty, and layers all the breakfast favorites into one beautiful bake. Whether you’re serving a house full of guests or just treating yourself to a special weekend meal, this dish always delivers.

Did you make it? Let us know how it turned out! Leave a comment, snap a pic, and tag us on social—because nothing says “good morning” like golden biscuits and creamy sausage gravy. Garlic Butter Steak with Cheesy Herb Pasta