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Biscuits and Gravy Hashbrown Breakfast Casserole
This Biscuits and Gravy Hashbrown Breakfast Casserole is the ultimate comfort breakfast.
It layers golden hashbrowns, fluffy biscuits, creamy sausage gravy, eggs, and cheese into one hearty bake.
Perfect for weekend brunch, holiday mornings, or feeding a hungry crowd, this recipe from deesviral delivers
Southern-inspired flavors in every bite. It’s rich, filling, and sure to become a family favorite.
Ingredients
- 1 (16 oz) can refrigerated biscuits, cut into quarters
- 1 (20 oz) package frozen shredded hashbrowns, thawed
- 1 lb breakfast sausage
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp black pepper
- 1 tsp salt (to taste)
- 8 large eggs
- 2 cups shredded cheddar cheese
- 1 tbsp butter (for greasing dish)
- Fresh parsley, chopped (optional, for garnish)
You can substitute turkey sausage for pork for a lighter version. Pre-shredded hashbrowns save time,
but freshly shredded potatoes can be used if squeezed dry first.
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter.
- In a large skillet, cook the sausage over medium heat until browned and cooked through. Do not drain.
- Sprinkle flour over the sausage, stirring for 1–2 minutes to coat. Gradually whisk in the milk until smooth.
Simmer until thickened into gravy, about 5 minutes. Season with garlic powder, onion powder, salt, and pepper. Set aside. - Spread the thawed hashbrowns evenly into the bottom of the prepared dish. Layer the quartered biscuits on top of the hashbrowns.
- In a separate bowl, whisk the eggs with a pinch of salt and pepper. Pour evenly over the biscuits and hashbrowns.
- Sprinkle shredded cheddar cheese over the top. Pour the sausage gravy evenly over the entire casserole.
- Bake uncovered for 40–45 minutes, or until the eggs are set and the top is golden and bubbly.
- Let cool for 5 minutes before slicing. Garnish with fresh parsley and serve warm.
Storage & Make-Ahead
- Refrigerate leftovers in an airtight container for up to 3 days. Reheat in the oven for best texture.
- Freeze baked casserole in portions for up to 2 months. Thaw in the fridge overnight and reheat before serving.
- Make-ahead option: Assemble casserole (without baking), cover tightly, and refrigerate overnight. Bake fresh in the morning.
Why This Recipe Works
- Southern-inspired layers: Combines biscuits, hashbrowns, gravy, eggs, and cheese for a complete breakfast in one dish.
- Rich sausage gravy: Thick, seasoned gravy binds the casserole together and adds deep flavor.
- Feeds a crowd: Hearty enough for brunch gatherings or meal prepping breakfast for the week.
- Simple method: Uses convenient ingredients like refrigerated biscuits and frozen hashbrowns.
Expert Tips
- For a spicier version, use hot breakfast sausage and add a pinch of cayenne to the gravy.
- Do not overbake—remove when the eggs are just set to keep the casserole moist.
- Letting the casserole rest after baking makes slicing easier and helps flavors settle.
- Pair with a light fruit salad or greens to balance the richness.
