Biscuits and Gravy Hashbrown Breakfast Casserole

If there’s one thing that can unite all breakfast lovers, it’s the glorious combination of biscuits, gravy, eggs, and cheese. And when you layer it all over a bed of crispy hashbrowns? Well, you’ve got yourself a dish that’s nothing short of legendary! Enter the Biscuits and Gravy Hashbrown Breakfast Casserole – a one-pan wonder that’s hearty, flavorful, and perfect for feeding a crowd.

This casserole is ideal for lazy weekend mornings, family brunches, or even meal-prepping for the week. Imagine digging into a warm, cheesy bite with hints of savory sausage gravy and the buttery goodness of biscuits. Are you drooling yet? Let’s dive in and start crafting this masterpiece.

Why This Recipe is Special

What sets this recipe apart is how it combines all your breakfast favorites into one cohesive dish. It’s hearty enough to serve as a stand-alone meal but versatile enough to pair with fresh fruit, a green salad, or even a mimosa (or two!). Plus, it’s super simple to assemble, making it perfect for those mornings when you’d rather savor your coffee than stand over a hot stove.

Getting Started: Ingredients You’ll Need

Here’s what you’ll need to bring this breakfast casserole to life:

• Breakfast Sausage: The foundation of the rich, creamy gravy. Choose your favorite brand or spice level.
• All-Purpose Flour and Milk: Essential for making a smooth, savory gravy.
• Frozen Hashbrowns: Thawed and ready to provide a crispy base.
• Shredded Cheddar Cheese: For that melty, cheesy layer of goodness.
• Eggs and Milk: A classic custard mixture to tie everything together.
• Refrigerated Biscuit Dough: The crowning glory, baked to golden perfection.

Step 1: Prepping Your Casserole Dish

First things first, preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish to ensure an easy cleanup and prevent sticking. A light layer of cooking spray or a dab of butter will do the trick.

Step 2: Crafting the Perfect Sausage Gravy

Ah, sausage gravy – the heart and soul of this dish. To get started:

1. Heat a large skillet over medium heat and cook your breakfast sausage until browned and cooked through. Don’t drain the fat – it’s key for flavor!
2. Sprinkle flour evenly over the sausage and stir until it’s fully incorporated. Let it cook for a minute or two to eliminate any raw flour taste.
3. Gradually whisk in the milk, stirring constantly to prevent lumps. Bring the mixture to a gentle simmer and cook until it thickens, about 3-5 minutes. Add salt and black pepper to taste. Once done, set the gravy aside.

Pro Tip: If you love bold flavors, try adding a pinch of cayenne pepper or smoked paprika to your gravy. It’ll add a subtle kick without overpowering the dish.

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Step 3: Building the Foundation

Now it’s time to assemble the casserole:

1. Spread the thawed hashbrowns evenly across the greased baking dish. This forms a hearty base that will soak up all those delicious flavors.
2. Pour the sausage gravy over the hashbrowns, spreading it out evenly with a spatula.
3. Sprinkle a generous layer of shredded cheddar cheese over the gravy. Trust me, this step is non-negotiable – the melted cheese brings everything together.

Pro Tip: For an extra cheesy casserole, mix in a handful of mozzarella or pepper jack cheese with the cheddar.

Now that we’ve laid the foundation of this comforting casserole, it’s time to bring it all together. This next section will have your kitchen smelling like a cozy breakfast dream, and the results will be nothing short of spectacular.

Step 4: Whipping Up the Egg Mixture

The eggs in this recipe serve as the glue that binds all the delicious layers together. Here’s how to prepare the egg mixture:

1. In a medium-sized bowl, whisk together the six large eggs and ½ cup of milk until the mixture is smooth and slightly frothy.
2. Season with a pinch of salt and a dash of black pepper. If you’re feeling adventurous, toss in some garlic powder, onion powder, or a sprinkle of fresh chopped chives for added flavor.

Pro Tip: Use room-temperature eggs for a smoother blend and even cooking. If your eggs are straight out of the fridge, let them sit in a bowl of warm water for a few minutes before cracking them.

Once your mixture is ready, carefully pour it over the casserole. The egg mixture will seep into the layers below, ensuring every bite is rich, moist, and packed with flavor.

Step 5: Adding the Biscuit Topping

Now for the pièce de résistance – the biscuit topping! These fluffy bites of golden goodness will soak up some of the gravy while baking to create the perfect balance of crispy and soft textures.

1. Open your can of refrigerated biscuit dough and cut each biscuit into quarters. This smaller size allows the biscuits to cook evenly and makes serving easier.
2. Scatter the quartered biscuit pieces evenly over the casserole. There’s no need for a perfect arrangement – the rustic look adds to the charm.

Pro Tip: If you want to elevate your biscuits even more, brush them lightly with melted butter and sprinkle a pinch of garlic powder or dried herbs (like parsley or rosemary) before baking.

Step 6: Baking to Perfection

With all the layers assembled, it’s time to bake your masterpiece:

1. Place the casserole in your preheated oven (375°F / 190°C) and bake for 35-40 minutes.
2. Check on the casserole around the 30-minute mark. The biscuits should be golden brown, and the eggs should be set (not jiggly).
3. If the biscuits are browning too quickly, loosely cover the dish with aluminum foil for the remainder of the bake time.

When the timer dings, remove the casserole from the oven and let it rest for about 5 minutes. This short cooling period allows the layers to settle, making it easier to slice and serve.

Pro Tips for Success

1. Customize the Layers: This recipe is incredibly versatile. Add cooked, crumbled bacon or diced ham to the sausage gravy for a meat lover’s twist. Prefer some greens? Toss in sautéed spinach or diced bell peppers with the hashbrowns.
2. Prep Ahead: You can prepare this casserole the night before. Assemble all the layers (except for the biscuits) and store the dish in the refrigerator. When ready to bake, add the biscuits and pop it into the oven.
3. Go Bold with Cheese: If cheddar isn’t your thing, try a blend of smoked gouda and Monterey Jack for a slightly smoky, creamy finish.

Step 7: Serve and Savor

When it’s time to serve, slice generous portions of the casserole and plate them up. For a finishing touch, consider:

• A drizzle of extra sausage gravy: Because there’s no such thing as too much gravy.
• A sprinkle of fresh herbs: Chopped parsley or green onions add a pop of color and freshness.
• Hot sauce on the side: Perfect for spice lovers who want to kick up the heat.

Whether you’re hosting brunch or simply treating your family, this Biscuits and Gravy Hashbrown Breakfast Casserole is bound to be the star of the table.

FAQs and Wrapping It All Up

Your Biscuits and Gravy Hashbrown Breakfast Casserole is ready to dazzle, but before we conclude, let’s tackle a few common questions about this recipe. These answers will help ensure your casserole turns out perfect every time and inspire some creative variations!

FAQs: Your Breakfast Casserole Questions Answered

1. Can I use fresh potatoes instead of frozen hashbrowns?
Absolutely! If you prefer fresh over frozen, grate about 4-5 medium-sized potatoes and rinse them under cold water to remove excess starch. Pat them dry thoroughly before layering them into the casserole.

2. How can I make this casserole ahead of time?
To prep ahead, assemble the casserole up to Step 4 (egg mixture poured over) and refrigerate overnight. Add the biscuit topping just before baking. This way, you’ll wake up to a dish that’s almost ready to pop into the oven.

3. What’s the best way to store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm the whole casserole in the oven at 350°F (175°C) until heated through.

4. Can I make this dish vegetarian?
Yes! Swap the sausage for plant-based sausage or sautéed mushrooms for a vegetarian twist. Use a vegetable gravy base instead of the traditional sausage gravy.

5. Can I freeze this casserole?
Yes, it freezes beautifully. Allow the casserole to cool completely, then cover it tightly with plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw in the fridge overnight and reheat in the oven at 350°F until warmed through.

6. What other cheeses work well in this recipe?
While cheddar is a classic, you can experiment with mozzarella, Swiss, or even a peppery Colby Jack for a bit of spice. A sprinkle of Parmesan over the biscuits before baking adds a delicious salty crust.

7. How do I prevent soggy biscuits?
To keep the biscuits from becoming soggy, make sure the egg mixture is evenly distributed but not pooling excessively. Additionally, spreading the biscuit pieces evenly ensures they bake to golden perfection.

Conclusion: The Perfect Brunch Crowd-Pleaser

Congratulations! You’ve just created a breakfast masterpiece that’s sure to become a favorite at your table. This Biscuits and Gravy Hashbrown Breakfast Casserole is the ultimate comfort food – warm, hearty, and packed with flavor in every bite.

Whether you’re feeding a hungry family, hosting a brunch, or meal-prepping for busy mornings, this dish has you covered. The layers of crispy hashbrowns, creamy sausage gravy, fluffy eggs, gooey cheese, and buttery biscuits come together in a way that’s simply irresistible.

Biscuits and Gravy Hashbrown Breakfast Casserole

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• Author: Sophia
• Total Time: 50-55 minutes

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Description

This hearty and comforting breakfast casserole combines the flavors of classic biscuits and gravy with crispy hashbrowns, cheesy goodness, and fluffy eggs. It’s a crowd-pleaser perfect for brunch or family gatherings.

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Ingredients

Scale 1x2x3x

• 1 lb (450 g) breakfast sausage
• 1/4 cup (30 g) all-purpose flour
• 2 cups (480 ml) whole milk (for gravy)
• Salt and black pepper, to taste
• 1 (20 oz / 567 g) package frozen hashbrowns, thawed
• 1 cup (100 g) shredded cheddar cheese
• 6 large eggs
• 1/2 cup (120 ml) milk (for eggs)
• 1 (16 oz / 450 g) can of refrigerated biscuit dough, cut into quarters

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Instructions

1️⃣ Preheat the Oven:
Preheat your oven to 375°F (190°C). Grease a 9×13-inch (23×33 cm) baking dish.

2️⃣ Make the Sausage Gravy:

In a large skillet, cook the breakfast sausage over medium heat until browned and fully cooked. Do not drain the fat.

Sprinkle the flour over the sausage and stir to coat. Cook for 1-2 minutes.

Gradually pour in the milk while stirring constantly. Bring the mixture to a simmer and cook until the gravy thickens, about 3-5 minutes. Season with salt and pepper to taste. Remove from heat.

3️⃣ Assemble the Casserole:

Spread the thawed hashbrowns evenly across the prepared baking dish.

Pour the sausage gravy over the hashbrowns and spread it out evenly.

Sprinkle the shredded cheddar cheese on top of the gravy layer.

4️⃣ Prepare the Egg Mixture:

In a medium bowl, whisk together the eggs and 1/2 cup of milk. Season with salt and pepper to taste.

Pour the egg mixture evenly over the casserole.

5️⃣ Add the Biscuits:

Scatter the quartered biscuit dough pieces evenly across the top of the casserole.

6️⃣ Bake the Casserole:

Bake in the preheated oven for 35-40 minutes, or until the biscuits are golden brown and cooked through, and the eggs are set.

7️⃣ Serve:

Allow the casserole to cool for 5 minutes before serving. Enjoy warm, with additional gravy or hot sauce if desired.

Notes

• Make-Ahead Tip: Assemble the casserole the night before (except for the biscuits) and refrigerate. Add the biscuit dough right before baking.
• Cheese Options: Swap cheddar for pepper jack or Colby for a twist in flavor.
• Leftovers: Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for best results.

• Prep Time: 15 minutes
• Cook Time: 35-40 minutes

Nutrition

• Serving Size: 8