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
