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Biscuits and Gravy Hashbrown Breakfast Casserole

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This biscuits and gravy hashbrown breakfast casserole is a hearty, all-in-one breakfast bake that layers crispy hashbrowns, fluffy eggs, savory sausage gravy, flaky biscuits, and melty cheese.

Ingredients

Scale

🧄 For the Gravy:

1 lb breakfast sausage (mild, spicy, or turkey sausage)

1/4 cup all-purpose flour

3 cups whole milk

1/2 tsp garlic powder

1/2 tsp onion powder

1 tsp salt (or to taste)

1/2 tsp black pepper

🧀 For the Casserole:

1 (16 oz) can refrigerated biscuits, cut into quarters

1 (20 oz) package frozen shredded hashbrowns, thawed and drained

8 large eggs

2 cups shredded cheddar cheese

1 tbsp butter (for greasing dish)

Fresh parsley, chopped (optional, for garnish)

Salt and pepper to taste (for the eggs)

Instructions

🔹 Step 1: Prep the Oven and Dish

  • Preheat your oven to 350°F (175°C).

  • Grease a 9×13-inch baking dish with 1 tablespoon of butter or nonstick spray.

🔹 Step 2: Make the Sausage Gravy

  • In a large skillet over medium heat, cook the breakfast sausage, breaking it up until fully browned.

  • Do not drain the grease.

  • Sprinkle in the flour and stir continuously for 1–2 minutes to form a roux.

  • Slowly pour in the milk, whisking constantly until the mixture is smooth.

  • Simmer for 5 minutes, stirring frequently, until thickened into a gravy.

  • Season with garlic powder, onion powder, salt, and black pepper.

  • Remove from heat and set aside.

🔹 Step 3: Assemble the Casserole

  • Spread the thawed, drained hashbrowns evenly over the bottom of the prepared baking dish.

  • Place the quartered biscuits on top of the hashbrowns in a single layer.

  • In a bowl, whisk the eggs with a pinch of salt and pepper.

  • Pour the eggs evenly over the hashbrowns and biscuits.

  • Sprinkle the shredded cheddar cheese over the egg mixture.

  • Pour the prepared sausage gravy evenly across the top, spreading to cover completely.

🔹 Step 4: Bake

  • Bake uncovered for 40–45 minutes, or until the eggs are set and the top is golden and bubbly.

  • To check doneness, insert a knife into the center — it should come out clean.

🔹 Step 5: Serve

  • Let the casserole rest for 5–10 minutes before slicing.

  • Garnish with fresh chopped parsley if desired.

  • Serve warm and enjoy!

Notes

  • Make ahead: Assemble the casserole the night before, refrigerate covered, and bake in the morning (add 10 minutes to bake time).

  • Freezer-friendly: Assemble unbaked and freeze; thaw overnight before baking.

  • Customize: Add diced vegetables (bell peppers, onions, spinach) for extra flavor and nutrition.

  • Spice it up: Use spicy sausage or add red pepper flakes to the gravy.

Find it online: https://claradelish.com/biscuits-and-gravy-hashbrown-breakfast-casserole/