Biscuits and Gravy Hashbrown Breakfast Casserole

Introduction

This Biscuits and Gravy Hashbrown Breakfast Casserole is the ultimate comfort breakfast, combining tender biscuits, savory sausage, fluffy eggs, and crispy hashbrowns in one irresistible dish. It’s perfect for feeding a crowd, prepping ahead for busy mornings, or bringing to a holiday brunch. With minimal prep and big flavor, this hearty casserole is guaranteed to become a family favorite.

Why You’ll Love This Recipe

  • A full breakfast in one baking dish—biscuits, eggs, sausage, and potatoes
  • Easy to assemble with simple, accessible ingredients
  • Feeds a crowd and is perfect for holidays, potlucks, or brunch gatherings
  • Customizable with different cheeses, meats, or vegetables
  • Great for meal prep and reheats beautifully
  • Uses frozen hashbrowns and canned biscuits to save time
  • Comforting, satisfying, and packed with flavor

Ingredients

Main Ingredients

  • 1 pound ground breakfast sausage
  • 1 package (16 ounces) frozen shredded hashbrowns
  • 1 can (16.3 ounces) large flaky biscuits
  • 1 cup shredded cheddar cheese

Egg Mixture

  • 6 large eggs
  • 1 cup milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder

Directions

Step 1: Prep the Baking Dish

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish to prevent sticking and ensure easy serving.

Step 2: Cook the Sausage

Brown the ground breakfast sausage in a skillet over medium heat, breaking it apart as it cooks. Once fully browned and cooked through, remove from heat and set aside.

Step 3: Make the Egg Mixture

In a large bowl, whisk together the eggs, milk, salt, black pepper, and garlic powder until smooth and well combined.

Step 4: Assemble the Casserole

Cut the flaky biscuits into bite-sized pieces and spread them evenly on the bottom of the prepared baking dish.
Layer the cooked sausage over the biscuits, followed by the frozen hashbrowns.
Sprinkle the shredded cheddar cheese evenly across the top.

Step 5: Add the Egg Mixture

Pour the egg mixture slowly and evenly over all the layers in the baking dish, ensuring it soaks into the biscuits and hashbrowns.

Step 6: Bake

Bake the casserole for 35–40 minutes, or until the eggs are fully set and the top is lightly golden brown. Remove from the oven and allow to cool for a few minutes before slicing and serving.

Tips for Best Results

  • Use real breakfast sausage for authentic gravy-style flavor.
  • Keep hashbrowns frozen; they cook perfectly in the oven without thawing.
  • Cut biscuits into small, even pieces to help them cook through.
  • If the top browns too quickly, cover loosely with foil during the last 10 minutes.
  • Let the casserole rest for 5–10 minutes to firm up before slicing.
  • Add a pinch of paprika or cayenne for extra flavor.

Variations & Substitutions

  • Use spicy sausage for a kick, or turkey sausage for a lighter option.
  • Swap cheddar for mozzarella, Colby Jack, or pepper jack.
  • Add chopped bell peppers, spinach, or onions for extra vegetables.
  • Replace hashbrowns with diced potatoes if preferred.
  • Make it gluten-free by using gluten-free biscuits and verifying sausage ingredients.

Serving Suggestions

  • Serve with fresh fruit, a simple green salad, or roasted vegetables.
  • Pair with hot coffee, orange juice, or a brunch cocktail.
  • Perfect for Christmas morning, weekend brunch, potlucks, or overnight guests.
  • Top with sausage gravy for an extra-rich Southern-style breakfast.

Storage & Reheating

  • Refrigerator: Store leftovers in an airtight container for up to 4 days.
  • Freezer: Freeze in portions or whole for up to 2 months. Thaw in the refrigerator before reheating.
  • Reheating: Warm slices in the microwave for 1–2 minutes, or reheat in the oven at 325°F (165°C) for 10–15 minutes.

Nutrition Information

Per Serving (approx. 250g):

  • Calories: 520 kcal
  • Carbohydrates: 32g
  • Protein: 21g
  • Total Fat: 34g
    • Saturated Fat: 12g
    • Polyunsaturated Fat: 3g
    • Monounsaturated Fat: 14g
    • Trans Fat: 0g
  • Cholesterol: 215mg
  • Sodium: 930mg
  • Potassium: 420mg
  • Fiber: 2g
  • Sugar: 4g
  • Vitamin A: 360 IU
  • Vitamin C: 6mg
  • Calcium: 180mg
  • Iron: 2.5mg

Nutritional values are approximate and may vary depending on biscuit brand and sausage type.

FAQ

Can I make this casserole ahead of time?
Yes. Assemble everything except the egg mixture the night before. Add the eggs just before baking.

Can I use homemade biscuits instead of canned?
Absolutely—just cut into small pieces and adjust baking time as needed.

Do I need to thaw the hashbrowns?
No, cook them straight from frozen for best texture.

Can I add sausage gravy on top?
Yes, it’s a delicious optional addition for extra richness.

How will I know when the casserole is fully baked?
The center should be set, not jiggly, and the top should be lightly golden brown.

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