Biscuits Gravy Hashbrown Casserole is a hearty, Southern-inspired breakfast bake that layers fluffy biscuits, creamy sausage gravy, crispy hashbrowns, and gooey cheese into one seriously comforting dish. It’s the kind of all-in-one meal I love to serve for lazy weekends, brunch gatherings, or a breakfast-for-dinner treat.
Why You’ll Love This Recipe
I love how this casserole brings all my favorite breakfast flavors together in one pan. It’s rich, filling, and full of savory goodness. The fluffy biscuits soak up the gravy, the hashbrowns add a crispy edge, and the sausage brings in that classic breakfast flavor. It’s easy to assemble ahead of time, and always a crowd-pleaser at the table.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Refrigerated biscuit dough
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Breakfast sausage
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All-purpose flour
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Milk
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Frozen shredded hashbrowns, thawed
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Shredded cheddar cheese
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Salt and pepper
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Butter or cooking spray (for greasing the dish)
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Optional: eggs, garlic powder, onion powder, hot sauce
directions
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I start by preheating the oven to 375°F (190°C) and greasing a 9×13-inch baking dish.
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I cook the breakfast sausage in a skillet until browned, then sprinkle in the flour and stir to coat the sausage.
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I gradually whisk in the milk and stir until the gravy thickens. I season with salt and pepper and remove it from the heat.
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I cut the biscuit dough into quarters and spread them evenly in the bottom of the prepared baking dish.
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I layer the thawed hashbrowns on top of the biscuits, then pour the sausage gravy over everything.
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I sprinkle the cheddar cheese evenly over the top.
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I bake the casserole for 30–35 minutes, or until the biscuits are cooked through and the top is golden and bubbly.
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I let it cool for a few minutes before serving warm.
Servings and timing
This recipe serves 6 to 8 people. It takes about 15 minutes to prep and 30–35 minutes to bake, so I usually have it ready in under an hour.
Variations
Sometimes I add scrambled eggs to the layers for an even more complete breakfast bake. When I want extra flavor, I mix a pinch of garlic powder, onion powder, or a few dashes of hot sauce into the sausage gravy. I’ve also tried it with pepper jack cheese for a little kick, or used homemade biscuits when I want to go all out.
storage/reheating
I store leftovers in the fridge for up to 4 days, tightly covered. To reheat, I warm slices in the microwave for 1–2 minutes or pop the whole dish back in the oven at 350°F (175°C) for about 15 minutes until heated through. It also freezes well—just wrap it tightly and freeze for up to 2 months, then thaw overnight in the fridge before reheating.
FAQs
Can I make this casserole the night before?
Yes, I often assemble everything ahead of time, cover it, and refrigerate overnight. In the morning, I bake it fresh—just add a few extra minutes to the baking time.
Do I have to cook the hashbrowns first?
No, as long as they’re thawed, they’ll cook through perfectly in the oven.
Can I use homemade gravy?
Absolutely. I make my own sausage gravy from scratch if I have time—it adds even more homemade flavor.
What type of sausage works best?
I usually use pork breakfast sausage, but turkey or spicy sausage also work great depending on the flavor I’m going for.
Can I use crescent rolls instead of biscuits?
Yes, I’ve swapped in crescent roll dough when I’m out of biscuits and it still turns out delicious.
Conclusion
Biscuits Gravy Hashbrown Casserole is one of those satisfying, comforting recipes that brings everyone to the table. It’s rich, cheesy, full of flavor, and easy enough to throw together any day of the week. Whether I’m feeding a hungry family or just want to treat myself to a cozy breakfast, this dish always delivers.
Print
Biscuits Gravy Hashbrown Casserole
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6–8 servings
- Category: Breakfast
- Method: Baking
- Cuisine: Southern American
- Diet: Halal
Description
Biscuits Gravy Hashbrown Casserole is a Southern-style breakfast bake featuring layers of fluffy biscuits, savory sausage gravy, crispy hashbrowns, and melty cheddar cheese—perfect for weekend brunch or a comforting breakfast-for-dinner.
Ingredients
- 1 can refrigerated biscuit dough
- 1 lb breakfast sausage
- 1/4 cup all-purpose flour
- 2 1/2 cups milk
- 3 cups frozen shredded hashbrowns, thawed
- 2 cups shredded cheddar cheese
- Salt and pepper, to taste
- Butter or cooking spray, for greasing the dish
- Optional: 4 eggs (scrambled), 1/2 tsp garlic powder, 1/2 tsp onion powder, dash of hot sauce
Instructions
- Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Cook sausage in a skillet over medium heat until browned. Stir in flour and cook for 1 minute.
- Gradually whisk in milk and cook until gravy thickens. Season with salt, pepper, and optional spices. Remove from heat.
- Cut biscuit dough into quarters and spread evenly in the bottom of the baking dish.
- Layer thawed hashbrowns over the biscuits.
- Pour sausage gravy evenly over the top.
- Sprinkle shredded cheddar cheese over the casserole.
- Bake for 30–35 minutes, or until the biscuits are cooked through and the top is golden and bubbly.
- Let cool for a few minutes before serving warm.
Notes
- Add scrambled eggs for a fuller breakfast casserole.
- Spice it up with pepper jack cheese or hot sauce in the gravy.
- Homemade sausage gravy adds a richer, more personalized flavor.
- Crescent rolls can be used instead of biscuits in a pinch.
- Assemble ahead and refrigerate overnight for a ready-to-bake morning meal.
Nutrition
- Serving Size: 1 portion
- Calories: 480
- Sugar: 4g
- Sodium: 820mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 85mg
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