Biscuits & Gravy Hashbrown Casserole – The Ultimate Comfort Breakfast Bake

If you’re looking for a hearty, flavorful, and satisfying breakfast recipe that brings together all the best parts of a classic Southern morning meal, this Biscuits & Gravy Hashbrown Casserole is your answer. With layers of buttery biscuits, golden hashbrowns, savory sausage, melted cheese, and rich homemade gravy, it’s the perfect way to feed a crowd — or to treat yourself on a cozy weekend morning.

This casserole is ideal for holidays, brunches, meal prep, or anytime you want something indulgent and comforting.

Why You’ll Love This Recipe

• One-pan meal: All your breakfast favorites baked into one dish.
• Meal prep-friendly: Can be made ahead and baked fresh in the morning.
• Great for a crowd: Perfect for family breakfasts or brunch gatherings.
• Customizable: You can switch cheeses, use different meats, or add veggies.

Ingredients

• 1 can (16 oz) refrigerated biscuits, cut into quarters
• 1 lb breakfast sausage (pork or turkey)
• 2 cups frozen hashbrowns, thawed
• 1½ cups shredded cheddar cheese
• 2 cups milk
• 3 tablespoons all-purpose flour
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon paprika

Step-by-Step Instructions

Step 1: Preheat & Prep

Preheat your oven to 350°F (175°C).
Grease a 9×13 inch baking dish with butter or non-stick spray.

Step 2: Cook the Sausage

In a large skillet over medium heat, cook the breakfast sausage until browned and fully cooked, about 8-10 minutes.
Break it apart with a spatula as it cooks. Once done, remove from heat and drain the excess fat.

Step 3: Make the Gravy

Using the same skillet (with a little of the sausage drippings), add the flour.
Whisk constantly for 1 minute over medium heat to cook out the raw flour taste.
Slowly pour in the milk while whisking to prevent lumps.
Continue stirring until the mixture thickens into a creamy gravy (about 5–7 minutes).
Add salt, black pepper, garlic powder, onion powder, and paprika. Adjust seasoning if needed.

Step 4: Assemble the Casserole

In the prepared baking dish, layer the biscuit quarters evenly on the bottom.
Top with thawed hashbrowns.
Sprinkle the cooked sausage over the hashbrowns.
Add the shredded cheddar cheese over the sausage.
Finally, pour the warm gravy evenly over the entire dish.

Step 5: Bake

Bake uncovered for 35–40 minutes, or until the top is golden and the center is fully cooked.
If the top is browning too fast, cover loosely with foil during the last 10 minutes.

Step 6: Let It Rest

Let the casserole rest for 5–10 minutes before serving. This helps it set and makes slicing easier.

Tips & Variations

• Add eggs: Whisk 4–6 eggs and pour over the layers before adding gravy for an even richer dish.
• Vegetable twist: Add diced bell peppers, onions, or mushrooms for extra flavor and texture.
• Cheese swap: Use Monterey Jack, pepper jack, or mozzarella for a different cheesy kick.
• Spice it up: Add red pepper flakes or hot sauce to the gravy for some heat.

Storage & Reheating

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat individual portions in the microwave, or reheat the whole casserole in the oven at 325°F for 15–20 minutes.

Perfect Pairings

• Fresh orange juice or coffee on the side
• A simple green salad for brunch balance
• Fresh fruit like berries or melonPotsticker Soup with Mushrooms Bok Choy