Biscuits and Gravy Hashbrown Casserole

A Hearty Southern Breakfast Bake You’ll Crave Again and Again

If you’re looking for the ultimate comfort food casserole that combines all your favorite breakfast elements in one dish, this Biscuits and Gravy Hashbrown Casserole is just what you need. It’s warm, cheesy, savory, and filling—a perfect choice for a lazy weekend breakfast, brunch with family, or even dinner on a cold night. With layers of buttery biscuits, savory breakfast sausage, crispy hashbrowns, creamy gravy, and melted cheddar cheese, this casserole delivers bold flavor and satisfying texture in every bite.

Ingredients You’ll Need

Here’s what you’ll need to make this crowd-pleasing breakfast casserole:

1 (16 oz) can refrigerated biscuits – You can use any brand you prefer, like Pillsbury Grands.
1 lb breakfast sausage – Use regular, hot, or maple-flavored sausage depending on your taste.
3 cups frozen shredded hashbrowns – Thawed slightly for better baking results.
1 packet (2.75 oz) sausage gravy mix – Just add milk and cook per package directions.
2 cups milk – For preparing the gravy.
1 ½ cups shredded cheddar cheese – Sharp cheddar works best, but feel free to mix in Monterey Jack or mozzarella.

Step-by-Step Instructions

1. Preheat and Prep

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

2. Cook the Sausage

In a skillet over medium heat, cook the breakfast sausage, breaking it apart with a spoon, until it’s fully browned and cooked through. Drain excess grease and remove from heat.

3. Prepare the Gravy

In a medium saucepan, combine the sausage gravy mix with 2 cups of milk. Whisk well to eliminate lumps, then bring to a boil over medium-high heat, stirring frequently. Reduce heat and simmer for 2–3 minutes until the gravy thickens. Set aside.

4. Cut the Biscuits

Open the can of biscuits and cut each one into quarters. Spread the biscuit pieces evenly across the bottom of your prepared baking dish. They will rise and form the soft, pillowy base of your casserole.

5. Assemble the Layers

Here comes the fun part—layering!

First, sprinkle the cooked sausage over the biscuit pieces.
Then, evenly distribute the shredded hashbrowns on top of the sausage layer.
Pour the warm sausage gravy over everything, making sure it reaches the corners and soaks into the biscuits.
Finally, sprinkle the shredded cheddar cheese generously over the top.

6. Bake to Perfection

Place the dish in the oven and bake for 35 to 40 minutes, or until the top is golden brown and bubbly, and a toothpick inserted into the center comes out clean (except for melted cheese!). If the top browns too quickly, you can cover it loosely with foil during the last 10 minutes of baking.

7. Let It Rest, Then Serve

Remove the casserole from the oven and let it sit for 5–10 minutes before cutting into it. This allows everything to settle and makes it easier to serve neat slices. Potsticker Soup with Mushrooms Bok Choy

Tips & Variations

Add veggies like sautéed mushrooms, bell peppers, or spinach for extra nutrition and flavor.
Spice it up with a pinch of cayenne pepper, red pepper flakes, or hot sauce mixed into the gravy.
Use homemade gravy instead of packaged if you prefer from-scratch cooking.
Make it ahead: You can prep the night before and bake it in the morning.

Why This Casserole Is a Must-Try

It’s simple to make but tastes like you spent hours on it.
It’s customizable to your liking. Add your own twist and make it your signature dish!
It feeds a crowd. Perfect for holidays, potlucks, or lazy weekend mornings.
It’s freezer-friendly. Bake, cool, and freeze for a quick future breakfast.

Storage and Reheating

Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze in portions for up to 2 months. Thaw overnight in the fridge before reheating.
To Reheat: Microwave individual servings for 1–2 minutes or warm in a 350°F oven for 10–15 minutes.