When it comes to comfort food, nothing quite compares to the cozy embrace of a warm plate of biscuits and gravy. It’s the kind of meal that wraps you up in nostalgia and warmth, perfect for slow mornings or hearty dinners. But what if you could take that beloved Southern classic and turn it into an all-in-one baked dish? That’s where the Biscuits & Gravy Hashbrown Casserole comes in a creative and delicious fusion of two comfort-food staples: creamy sausage gravy and golden, crispy hashbrowns, all layered beneath tender, flaky biscuits.
This casserole takes the work out of standing over the stove flipping sausage or baking separate biscuits. Instead, you layer everything into one dish, bake it to bubbly, golden perfection, and dig in. Whether you’re hosting a weekend brunch, preparing breakfast-for-dinner, or cooking for a crowd, this dish is the ultimate one-pan solution that everyone will love.
Ingredients:
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1 pound breakfast sausage (pork or turkey)
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3 cups frozen hashbrowns, thawed
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1/4 cup all-purpose flour
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2 1/2 cups whole milk
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1/2 teaspoon salt (or to taste)
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1/2 teaspoon black pepper
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1/4 teaspoon garlic powder (optional)
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1/4 teaspoon onion powder (optional)
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1 can (16.3 oz) refrigerated biscuits (8 count)
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1 1/2 cups shredded cheddar cheese
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2 tablespoons butter, melted
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Fresh parsley for garnish (optional)
Preparation:
Step 1:
Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or nonstick spray to ensure easy removal and minimal sticking.
Step 2:
In a large skillet over medium heat, cook the breakfast sausage, breaking it up with a spatula as it browns. Cook until it’s no longer pink and slightly crisp around the edges. Drain excess grease, but leave about a tablespoon in the skillet for flavor.
Step 3:
Sprinkle flour evenly over the cooked sausage in the skillet and stir to coat the meat. Gradually pour in the milk, stirring constantly, to avoid lumps. Cook for about 5-7 minutes until the mixture thickens into a creamy gravy. Season with salt, pepper, garlic powder, and onion powder to taste.
Step 4:
Spread the thawed hashbrowns evenly into the prepared baking dish. Pour the sausage gravy mixture over the hashbrowns and use a spatula to spread it evenly. Sprinkle shredded cheddar cheese generously over the top.
Step 5:
Separate the biscuits and arrange them on top of the casserole. Brush the tops with melted butter to ensure golden, flaky perfection. Bake in the preheated oven for 25-30 minutes, or until the biscuits are golden brown and the casserole is bubbly around the edges. Allow it to cool for 5 minutes before serving, and garnish with chopped parsley if desired.
Variation:
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Spicy Kick: Use spicy sausage and add a pinch of red pepper flakes to the gravy for extra heat.
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Vegetarian Option: Substitute sausage for meatless breakfast crumbles and swap milk for a plant-based alternative.
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Cheese Lovers: Mix in Monterey Jack, mozzarella, or pepper jack for a gooey twist.
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Southwest Style: Add green chilies, sautéed onions, and bell peppers into the hashbrown layer.
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Make It Sweet: For a sweet-savory version, drizzle a bit of maple syrup over the baked casserole before serving.
COOKING Note:
For best results, thaw your hashbrowns before layering to avoid excess moisture in the casserole. Freshly shredded potatoes can also be used, but make sure to squeeze out any liquid. The sausage gravy can be made ahead of time and stored in the fridge for up to 2 days, saving you prep time on busy mornings.
Serving Suggestions:
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Serve alongside scrambled eggs or an omelet for a protein-packed breakfast.
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Pair with a fresh fruit salad for a light and refreshing contrast.
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A side of sautéed greens, such as spinach or collard greens, can balance the richness.
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Drizzle with hot sauce or serve with a dollop of sour cream for extra flavor.
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Perfect with freshly brewed coffee or a tall glass of cold orange juice.
Tips:
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For extra flaky biscuits, avoid overbaking; watch closely during the last 5 minutes.
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Use pre-shredded cheese for convenience, but shredding fresh cheese will give you a creamier melt.
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If you prefer extra-crispy hashbrowns, pre-bake them for 10-15 minutes before adding the gravy layer.
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Let the casserole rest for at least 5 minutes after baking for easy slicing and serving.
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Leftovers store well in an airtight container for up to 3 days and reheat beautifully in the oven or microwave.
Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Nutritional Information:
Calories: 480 per serving
Protein: 19g
Sodium: 980mg
Fat: 32g
Carbohydrates: 28g
Fiber: 2g
Sugar: 3g
Cholesterol: 78mg
FAQs:
Q: Can I make this casserole ahead of time?
A: Yes! Assemble the casserole (without baking) and store it in the fridge for up to 24 hours. When ready to bake, let it sit at room temperature for 20 minutes before placing it in the oven.
Q: Can I freeze this casserole?
A: Absolutely! Bake the casserole as directed, allow it to cool completely, and then wrap it tightly in foil. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Q: Can I substitute the sausage?
A: Yes, you can use turkey sausage, chicken sausage, or even plant-based alternatives depending on your preferences. Each option slightly alters the flavor but still delivers a comforting result.
Q: What type of hashbrowns work best?
A: Frozen shredded hashbrowns thawed before baking are easiest, but you can also use cubed hashbrowns or freshly grated potatoes just be sure to remove excess moisture.
Q: How do I prevent soggy biscuits on top?
A: Make sure your sausage gravy is thick and the hashbrowns are thawed and drained. You can also place the biscuits on halfway through baking if you prefer extra-fluffy, less-moist biscuits.
Conclusion:
Biscuits & Gravy Hashbrown Casserole is the ultimate comfort-food casserole that takes the best parts of two Southern breakfast icons and blends them into one irresistibly rich and satisfying dish. Whether it’s for Sunday brunch, a holiday breakfast spread, or simply a cozy meal at home, this recipe delivers flavor, convenience, and hearty portions every single time. The crispy hashbrowns, creamy sausage gravy, gooey melted cheese, and flaky biscuits make each bite unforgettable. Once you try this, it’s sure to become a cherished favorite in your recipe collection!
Biscuits & Gravy Hashbrown Casserole
- Total Time: 45 minutes
Ingredients
Ingredients:
-
1 pound breakfast sausage (pork or turkey)
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3 cups frozen hashbrowns, thawed
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1/4 cup all-purpose flour
-
2 1/2 cups whole milk
-
1/2 teaspoon salt (or to taste)
-
1/2 teaspoon black pepper
-
1/4 teaspoon garlic powder (optional)
-
1/4 teaspoon onion powder (optional)
-
1 can (16.3 oz) refrigerated biscuits (8 count)
-
1 1/2 cups shredded cheddar cheese
-
2 tablespoons butter, melted
-
Fresh parsley for garnish (optional)
Instructions
Step 1:
Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or nonstick spray to ensure easy removal and minimal sticking.
Step 2:
In a large skillet over medium heat, cook the breakfast sausage, breaking it up with a spatula as it browns. Cook until it’s no longer pink and slightly crisp around the edges. Drain excess grease, but leave about a tablespoon in the skillet for flavor.
Step 3:
Sprinkle flour evenly over the cooked sausage in the skillet and stir to coat the meat. Gradually pour in the milk, stirring constantly, to avoid lumps. Cook for about 5-7 minutes until the mixture thickens into a creamy gravy. Season with salt, pepper, garlic powder, and onion powder to taste.
Step 4:
Spread the thawed hashbrowns evenly into the prepared baking dish. Pour the sausage gravy mixture over the hashbrowns and use a spatula to spread it evenly. Sprinkle shredded cheddar cheese generously over the top.
Step 5:
Separate the biscuits and arrange them on top of the casserole. Brush the tops with melted butter to ensure golden, flaky perfection. Bake in the preheated oven for 25-30 minutes, or until the biscuits are golden brown and the casserole is bubbly around the edges. Allow it to cool for 5 minutes before serving, and garnish with chopped parsley if desired.
Notes
For best results, thaw your hashbrowns before layering to avoid excess moisture in the casserole. Freshly shredded potatoes can also be used, but make sure to squeeze out any liquid. The sausage gravy can be made ahead of time and stored in the fridge for up to 2 days, saving you prep time on busy mornings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 480
- Sugar: 3 g
- Sodium: 980 mg
- Fat: 32 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 19 g
- Cholesterol: 78 mg