If you are on the hunt for a cozy, savory breakfast that feels like a warm hug on a plate, this Biscuits and Gravy Hashbrown Breakfast Casserole Recipe is your new best friend in the kitchen. It combines the hearty flavors of breakfast sausage, flaky biscuits, golden hashbrowns, and rich cheese, all brought together with a silky egg mixture that bakes into a comforting, crowd-pleasing casserole. Perfect for weekend gatherings or a special morning treat, this dish hits all the right notes—crispy, cheesy, filling, and utterly satisfying.
Ingredients You’ll Need
Getting the perfect balance of texture and flavor in this casserole starts with simple, yet essential ingredients. Each one plays a key role in building layers of taste, color, and that irresistible morning charm you crave.
- Ground breakfast sausage: Adds savory, spiced depth and a meaty, hearty base.
- Frozen shredded hashbrowns: Brings that golden, crispy potato texture that pairs beautifully with the softness of biscuits.
- Large flaky biscuits: The buttery, flaky foundation that absorbs all the delicious flavors around it.
- Shredded cheddar cheese: Melts into gooey pockets of cheesiness and adds a vibrant orange hue.
- Large eggs: Bind everything together with a creamy, custard-like consistency.
- Milk: Lightens the egg mixture for a smoother bake.
- Salt: Enhances every layer, waking up all the flavors.
- Black pepper: Adds just the right touch of subtle spice.
- Garlic powder: Infuses a gentle, savory note that complements the sausage and cheese perfectly.
How to Make Biscuits and Gravy Hashbrown Breakfast Casserole Recipe
Step 1: Prepare Your Oven and Dish
Preheat your oven to 350°F so it’s ready to go by the time your casserole is assembled. Grease a 9×13-inch baking dish to prevent sticking and to encourage that golden crust on the edges. This simple prep ensures a smooth cooking process and gorgeous results.
Step 2: Cook the Sausage
In a skillet over medium heat, cook the ground breakfast sausage until it’s beautifully browned and cooked through. The sizzling aroma fills your kitchen with all the hearty goodness of breakfast, and cooking out the fat ensures the sausage pieces stay flavorful without being greasy.
Step 3: Whisk the Eggs and Seasonings
Combine the large eggs, milk, salt, black pepper, and garlic powder in a large bowl, whisking until smooth and well blended. This mixture becomes the velvety sauce that ties every element of your Biscuits and Gravy Hashbrown Breakfast Casserole Recipe into one delicious, creamy masterpiece.
Step 4: Layer the Biscuits
Cut the flaky biscuits into bite-sized pieces and spread them evenly across the bottom of your greased baking dish. These pieces absorb the flavors and provide a soft, pillowy contrast to the crispy hashbrowns and savory sausage layers.
Step 5: Add Sausage, Hashbrowns, and Cheese
Next, layer the cooked sausage over the biscuits, then sprinkle with the frozen shredded hashbrowns, followed by a generous sprinkling of shredded cheddar cheese. This layering method creates beautiful pockets of flavor and texture throughout your casserole.
Step 6: Pour the Egg Mixture
Pour the egg mixture evenly over all the layers in the baking dish, making sure it seeps down and saturates every nook and cranny. This ensures the final casserole is creamy and cohesive, holding all those tasty ingredients together with a rich custard base.
Step 7: Bake the Casserole
Place the dish in your preheated oven and bake for 35 to 40 minutes. You’re looking for the casserole to be fully set in the center and nicely golden brown on top—a brilliant invitation that breakfast is ready to be devoured.
Step 8: Cool Before Serving
After baking, let the casserole sit for a few minutes. This brief rest helps it firm up slightly for easier slicing and allows the flavors to settle, making every bite perfectly delicious and warm.
How to Serve Biscuits and Gravy Hashbrown Breakfast Casserole Recipe
Garnishes
Add a little fresh color and brightness by sprinkling chopped green onions or fresh parsley on top. For an extra kick, a few dashes of hot sauce or a sprinkle of crispy bacon bits elevate the dish and give your guests options to customize their slices just how they like.
Side Dishes
This casserole is quite filling on its own but pairs wonderfully with lighter sides such as a fresh fruit salad or a simple green salad dressed with a zesty vinaigrette. These fresh additions help balance the richness of the casserole beautifully.
Creative Ways to Present
Try serving this casserole on a platter garnished with colorful herbs or even layering into individual ramekins before baking for personal portions. You could also accompany it with small bowls of gravy or sour cream for dipping to emphasize the “biscuits and gravy” element even more.
Make Ahead and Storage
Storing Leftovers
Store any leftover casserole in an airtight container in the refrigerator for up to four days. This is a great make-ahead breakfast or brunch option that reheats beautifully with minimal effort.
Freezing
If you want to prep this dish well in advance, you can freeze the unbaked casserole. Cover it tightly with foil and plastic wrap, then freeze for up to two months. When you’re ready to bake, thaw overnight in the fridge before cooking as directed.
Reheating
Reheat leftovers in the microwave or oven until warmed through. To keep that crispy top, reheating in the oven at 350°F for 15-20 minutes is ideal, but the microwave works perfectly for a quick fix on busy mornings.
FAQs
Can I use fresh potatoes instead of frozen hashbrowns?
Absolutely! You can shred fresh potatoes and give them a quick rinse to remove excess starch, then squeeze out moistures before layering. Keep in mind fresh potatoes might cook a bit differently than frozen ones, so adjust bake time accordingly.
Is there a vegetarian version of this recipe?
Yes! Replace the breakfast sausage with plant-based sausage or sautéed vegetables like mushrooms and bell peppers. It will slightly change the flavor profile but still result in a delicious casserole.
Can I make this recipe gluten-free?
To make this gluten-free, swap the standard biscuits for gluten-free biscuits and ensure your sausage is gluten-free. Most hashbrowns are naturally gluten-free, but double-check the package just to be safe.
What type of cheese works best?
Cheddar is classic and flavorful, but feel free to mix it up with Monterey Jack, pepper jack, or even a sharp white cheddar for a slightly different twist. The key is choosing a cheese that melts well and complements the sausage.
Can I add more vegetables to this casserole?
Definitely! Sautéed onions, bell peppers, spinach, or even mushrooms can add both nutrition and flavor layers. Just be mindful of moisture content, as too much can affect how well the casserole sets.
Final Thoughts
This Biscuits and Gravy Hashbrown Breakfast Casserole Recipe is one of those dishes that brings people together around the table and fills the morning with joy and comfort. Whether you’re feeding a crowd or simply treating yourself to a special breakfast, this recipe delivers on flavor, texture, and nostalgic warmth. Give it a try—you might just find your new favorite way to start the day.
Print
Biscuits and Gravy Hashbrown Breakfast Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Breakfast Casserole
- Method: Baking
- Cuisine: American
Description
A hearty and comforting Biscuits and Gravy Hashbrown Breakfast Casserole combining savory ground sausage, crispy hashbrowns, flaky biscuits, cheese, and a savory egg mixture baked to golden perfection – perfect for a satisfying breakfast or brunch.
Ingredients
Meat
- 1 pound ground breakfast sausage
Vegetables & Potatoes
- 1 package (16 ounces) frozen shredded hashbrowns
Dairy & Eggs
- 1 cup shredded cheddar cheese
- 6 large eggs
- 1 cup milk
Baked Goods
- 1 can (16.3 ounces) large flaky biscuits
Seasonings
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
Instructions
- Preheat Oven and Prepare Dish. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish thoroughly to prevent sticking.
- Cook Sausage. In a skillet over medium heat, cook the ground breakfast sausage until it is fully browned and cooked through. Once done, remove from heat and set aside.
- Mix Egg Mixture. In a large mixing bowl, whisk together the six large eggs, one cup of milk, salt, black pepper, and garlic powder until well combined.
- Prepare Biscuit Base. Cut the flaky biscuits into bite-sized pieces and evenly spread them on the bottom of the prepared baking dish to form a base layer.
- Layer Ingredients. Evenly layer the cooked sausage over the biscuit pieces, followed by spreading the frozen shredded hashbrowns evenly on top of the sausage. Then sprinkle shredded cheddar cheese over the hashbrowns.
- Pour Egg Mixture. Carefully pour the egg and milk mixture over all the layered ingredients in the baking dish, ensuring it covers the layers well.
- Bake Casserole. Place the baking dish in the preheated oven and bake for 35 to 40 minutes, until the casserole is fully set and the top is golden brown and slightly crisp.
- Cool and Serve. Allow the casserole to cool for a few minutes before slicing and serving to let it firm up slightly for better portions.
Notes
- Make sure frozen hashbrowns are thawed for even cooking.
- Feel free to substitute cheddar cheese with other cheese varieties like mozzarella or pepper jack for different flavors.
- For a spicier option, add some crushed red pepper flakes or diced jalapeños to the egg mixture.
- To make this dish ahead, assemble it the night before, cover and refrigerate, then bake fresh in the morning.
- Use gluten-free biscuits if you require a gluten-free version.
