Biscuits and Gravy Hashbrown Breakfast Casserole

If you’re searching for the ultimate comfort food breakfast, look no further than biscuits and gravy hashbrown breakfast casserole. This hearty, Southern-inspired dish combines flaky biscuits, crispy hashbrowns, creamy sausage gravy, fluffy eggs, and melted cheese into one warm, satisfying bake. Whether you’re hosting a weekend brunch, prepping a holiday breakfast, or just craving something soul-satisfying, this casserole delivers big flavor in every bite.

The beauty of this casserole lies not only in its rich taste but also in its versatility. With simple ingredients and easy prep, it’s a no-fail recipe that suits every occasion—from laid-back mornings to festive gatherings. For more ideas on Southern morning staples, you can browse Southern breakfast inspiration on Pinterest or check out the history of biscuits in the South to see how this humble ingredient evolved into an iconic staple.

This breakfast casserole also taps into the timeless popularity of casseroles—a cooking method loved for its simplicity and ability to feed a crowd. As you’ll learn in the casserole Wikipedia entry, casseroles have long served as adaptable, one-dish meals in global cuisine. Our biscuits and gravy hashbrown breakfast casserole fits that legacy perfectly. If you’re exploring similar hearty meals, our internal guide on breakfast meal prep casseroles might inspire you further.

🧾 History and Southern roots of the dish

The roots of biscuits and gravy can be traced to the American South, where resourceful cooks made the most of affordable ingredients like flour, sausage, and milk to create a filling morning meal. Originally born out of necessity in post-Civil War Appalachia, this dish has since become a beloved comfort food across the U.S.

Hashbrowns and casseroles later joined the breakfast table, blending beautifully with traditional biscuits and gravy. When combined, they create a unified dish that brings texture, flavor, and nostalgia. According to the history of hash browns, these shredded potatoes first gained popularity in the early 1900s, further cementing their place in American breakfasts.

🛒 Ingredient breakdown and substitutions

This dish is as flexible as it is flavorful. Below is a detailed guide to each component in the recipe and how you can swap or upgrade them based on dietary preferences or pantry availability.

Biscuit layer

• Primary ingredient: 1 (16 oz) can of refrigerated biscuits, quartered

• Alternatives: Use homemade biscuit dough or frozen biscuit dough if preferred. Crescent rolls or puff pastry can offer a flakier texture.

Hashbrowns

• Primary ingredient: 1 (20 oz) package of frozen shredded hashbrowns, thawed

• Tips:

  • Make sure to thaw completely to prevent a watery casserole.

  • Press out excess moisture for a crispier texture.

Sausage gravy

• Meat: 1 lb breakfast sausage (choose mild or spicy to suit your taste)

• Flour: 1/4 cup all-purpose flour

  • Learn more about all-purpose flour here.

• Milk: 3 cups whole milk

  • Explore the culinary role of milk in cooking.

• Spices:

  • 1/2 tsp garlic powder

  • 1/2 tsp onion powder

  • 1 tsp salt (or to taste)

  • 1/2 tsp black pepper

Substitutions:

• Use plant-based sausage or turkey sausage for a leaner, lighter option.

• Oat or almond milk can be used in place of whole milk for a dairy-free version.

Eggs and cheese

• Eggs: 8 large eggs, whisked with a pinch of salt and pepper

• Cheese: 2 cups shredded cheddar cheese

  • Mix with pepper jack for a spicy kick or mozzarella for extra melt.

Garnish

• Optional: Fresh parsley, chopped

Each ingredient contributes to the biscuits and gravy hashbrown breakfast casserole’s rich, layered flavor. From the creamy gravy to the cheesy egg layer, it’s a breakfast built to impress.

🍳 Kitchen tools and equipment

To prepare this dish with ease, you’ll need the following kitchen tools:

• A 9×13-inch baking dish

• A large skillet for cooking sausage and making gravy

• Mixing bowls for eggs and biscuit prep

• A whisk for smooth gravy

• A spatula and measuring cups/spoons

Make sure to grease the baking dish with 1 tablespoon of butter (or nonstick spray) to prevent sticking and allow for easy cleanup.

🥄 Step-by-step preparation instructions

Making biscuits and gravy hashbrown breakfast casserole is straightforward if you follow these step-by-step directions:

1. Preheat your oven to 350°F (175°C) and grease your baking dish with butter.

2. Cook sausage in a large skillet over medium heat until fully browned.

3. Add flour directly to the sausage and stir for 1–2 minutes to form a roux.

4. Gradually whisk in milk and bring to a simmer, stirring continuously. Cook for about 5 minutes until thickened into a rich gravy. Season with garlic powder, onion powder, salt, and pepper.

5. Spread hashbrowns evenly into the bottom of the greased dish.

6. Add quartered biscuit pieces on top of the hashbrowns.

7. Whisk eggs in a separate bowl and pour evenly over the biscuit and hashbrown layers.

8. Sprinkle cheddar cheese generously over the entire mixture.

9. Pour sausage gravy evenly over the casserole to cover all ingredients.

10. Bake uncovered for 40–45 minutes until golden brown and set.

11. Cool for 5 minutes, garnish with chopped parsley, and serve warm.

This makes around 8–10 servings and can easily be doubled for larger gatherings.

✅ Expert tips for best results

• Do not drain the sausage grease: It blends with the flour to create a richer gravy.

• Let the casserole rest after baking for at least 5 minutes to firm up and slice easily.

• Use room temperature eggs: They incorporate better and bake more evenly.

• Cover loosely with foil if the top browns too quickly before the eggs are set.

Implementing these tips ensures your biscuits and gravy hashbrown breakfast casserole is perfectly baked, flavorful, and crowd-pleasing every time.

🔄 Variations and customizations

This recipe welcomes creativity and dietary accommodations. Here are a few variations:

Meat variations

• Swap sausage with turkey bacon or plant-based sausage.

• Combine diced turkey ham with the sausage for a protein-packed twist.

Gluten-free options

• Use gluten-free biscuit dough and a gluten-free flour blend for the gravy.

• Ensure hashbrowns are certified gluten-free.

Spicy version

• Add diced jalapeños, red pepper flakes, or use spicy sausage.

Make-ahead/overnight casserole

• Assemble the casserole the night before.

• Store covered in the refrigerator and bake the next morning, adding 10 extra minutes to the bake time.

These tweaks help customize the casserole to your dietary needs or taste preferences while keeping the essence of the dish intact.

🍽️ Serving suggestions and pairings

Pair your biscuits and gravy hashbrown breakfast casserole with a variety of breakfast sides for a well-rounded meal:

• Fruit salad or citrus wedges for a fresh contrast

• Greek yogurt parfaits for a protein-packed side

• Freshly brewed coffee or hot herbal tea

• Whole grain toast or English muffins for extra crunch

This casserole is perfect for:

• Christmas morning or holiday brunches

• Weekend family breakfasts

• Potluck or church events

Consider garnishing with hot sauce, scallions, or sour cream for a flavor boost.

🧊 How to store, freeze, and reheat

Storage tips

• Let leftovers cool completely before storing.

• Refrigerate in an airtight container for up to 4 days.

Freezer instructions

• Assemble and freeze unbaked for up to 2 months. Thaw overnight in the fridge and bake as directed.

• Or freeze baked portions and reheat in a microwave or oven.

Reheating

• Microwave: Reheat individual servings on medium heat for 1–2 minutes.

• Oven: Warm at 300°F for 15–20 minutes for best texture.

Proper storage ensures your breakfast casserole stays just as delicious for later enjoyment.

🧮 Nutritional information (approximate)

Per serving (1 of 10 servings):

• Calories: 430

• Protein: 19g

• Fat: 29g

• Carbs: 22g

• Fiber: 2g

• Sugars: 3g

To reduce calories or fat, consider using:

• Low-fat cheese

• Turkey sausage instead of pork sausage

• Egg whites or egg substitute

Keep in mind, exact nutritional values may vary depending on brands and substitutions.

❓ Frequently asked questions (FAQ)

Can I make this ahead of time?

Yes! You can assemble the casserole the night before, cover it tightly, and refrigerate. Bake in the morning, adding 10 extra minutes to compensate for the cold start.

Do I need to thaw the hashbrowns first?

Yes, always thaw hashbrowns completely. If used frozen, they may release excess moisture and make the casserole soggy.

Can I use a different kind of cheese?

Absolutely. While cheddar offers a bold flavor, feel free to substitute mozzarella, Colby jack, or a Mexican blend based on your preference.

What if my casserole turns out soggy?

Make sure to:

• Thoroughly thaw and drain the hashbrowns

• Let the casserole rest before slicing

• Bake uncovered to allow moisture to evaporate

Can I use homemade biscuits instead of canned?

Yes, homemade biscuit dough works beautifully and adds a more rustic texture. Just make sure to cut the dough into small, even pieces before layering.

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