Description

This Biscuits & Gravy Hashbrown Casserole is the ultimate Southern-inspired breakfast comfort food. With layers of flaky biscuits, creamy sausage gravy, golden hashbrowns, and gooey cheddar cheese, this hearty casserole is perfect for feeding a crowd at brunch or any morning gathering. Keywords: biscuits and gravy casserole, breakfast hashbrown bake, sausage gravy casserole, cheesy breakfast casserole.

Ingredients

1 lb breakfast sausage
1 can (16.3 oz) refrigerated biscuit dough
3 cups frozen hashbrowns, thawed
1/4 cup all-purpose flour
2 1/2 cups milk
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/4 teaspoon salt (adjust to taste)
2 cups shredded cheddar cheese, divided
2 tablespoons unsalted butter (optional, for greasing the pan or added richness)

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Instructions

Preheat Oven: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with butter or nonstick spray.
Cook the Sausage: In a skillet over medium heat, cook sausage until browned, breaking it apart. Do not drain; retain drippings for the gravy.
Make the Gravy: Sprinkle flour over sausage. Stir and cook for 1 minute. Gradually add milk, stirring constantly to avoid lumps. Add black pepper, garlic powder, and salt. Simmer until thickened (4–5 minutes). Remove from heat.
Prepare Biscuits: Cut each biscuit into 4 pieces. Distribute evenly in the baking dish.
Layer Casserole: Top biscuits with thawed hashbrowns, then pour sausage gravy evenly over the top. Sprinkle 1 1/2 cups of cheddar cheese over the gravy.
Bake: Bake for 25–30 minutes, or until bubbly and golden on top.
Finish and Serve: Sprinkle remaining 1/2 cup cheese on top and bake 5 more minutes, or until melted. Let rest for 5–10 minutes before serving.

Notes

For extra flavor, add sautéed onions or green chiles to the hashbrowns.
You can prep this casserole the night before and bake fresh in the morning.
Serve with hot sauce or chopped green onions for a tasty finish.