Oh my stars, let me tell you about my absolute favorite lazy weekend breakfast – this biscuits & gravy hashbrown casserole that’ll make you want to hug your plate. I stumbled onto this magical combo one groggy Sunday morning when I couldn’t decide between biscuits and gravy or crispy hashbrowns (why choose, right?). The moment that first cheesy, gravy-soaked bite hit my tongue, I knew I’d created something special. It’s got everything – fluffy biscuit chunks, that rich sausage gravy we all crave, and those crispy-edged hashbrowns holding it all together. Perfect for feeding a crowd or just treating yourself to the ultimate comfort food breakfast in one glorious dish.
Why You’ll Love This Biscuits & Gravy Hashbrown Casserole
Let me count the ways this casserole will steal your breakfast-loving heart:
- One-pan wonder: No juggling skillets – everything bakes together in one glorious dish (less cleanup means more coffee time!)
- Comfort food magic: Imagine buttery biscuits swimming in creamy gravy, hugged by crispy hashbrowns – it’s like all your favorite diner breakfasts had a baby
- Feeds an army: Perfect for sleepy houseguests or hungry teens (my nephew ate three helpings last Sunday)
- Customizable: Swap sausage for bacon, add hot sauce, or throw in some sautéed veggies – it’s your kitchen, boss!
Ingredients for Biscuits & Gravy Hashbrown Casserole
Here’s everything you’ll need to make this cozy breakfast masterpiece – trust me, every ingredient plays a special role:
- 1 can (16 oz) refrigerated biscuits – I like the flaky kind, but any will work (just tear ’em into quarters before baking)
- 1 lb breakfast sausage – Grab the good stuff! That fat makes the gravy magical
- 1/4 cup all-purpose flour – Your gravy’s best friend for thickening
- 2 1/2 cups whole milk – None of that skim milk nonsense here, folks
- 1/2 tsp each salt & black pepper – Season to taste, but don’t be shy!
- 1 package (20 oz) frozen shredded hashbrowns – Thaw these overnight or microwave ’em for 2 minutes (trust me, it matters)
- 1 cup shredded cheddar cheese – The melty golden crown
- 2 tbsp melted butter – Because everything’s better with butter
How to Make Biscuits & Gravy Hashbrown Casserole
Alright, let’s get this breakfast masterpiece together! I promise it’s easier than it looks – just follow these simple steps and you’ll be digging into cheesy, gravy-soaked goodness in no time.
Step 1: Prepare the Sausage Gravy
First things first – crank that oven to 375°F and grab your favorite skillet. Brown that pound of breakfast sausage over medium heat, breaking it up with your spoon until it’s nice and crumbly (no pink spots left!). Now sprinkle in the flour and stir like crazy for about a minute – this coats the sausage and makes your gravy thicken up beautifully. Slowly pour in the milk while stirring constantly – I mean it, don’t stop! – until the gravy comes together smooth and creamy. Season with salt and pepper, then take it off the heat before it turns into paste.
Step 2: Layer the Casserole
Grease up your 9×13 baking dish real good – nobody wants stuck-on biscuits! Tear those refrigerated biscuits into quarters (I like rustic chunks) and scatter them across the bottom. Next comes those thawed hashbrowns – spread ’em evenly over the biscuit pieces. Now pour that glorious sausage gravy over everything, making sure to get into all the nooks and crannies. Finish with a generous blanket of shredded cheddar and that melted butter drizzle (because we’re fancy like that).
Step 3: Bake to Perfection
Pop that beauty in the oven for 25-30 minutes. You’ll know it’s done when the cheese is bubbly and golden, the biscuits have puffed up, and your whole kitchen smells like breakfast heaven. Let it rest for 5 minutes before serving – I know it’s hard to wait, but trust me, it’ll hold together better!
Tips for the Best Biscuits & Gravy Hashbrown Casserole
Listen up, friends – after making this casserole more times than I can count, I’ve learned a few tricks that’ll take yours from good to “can I get your recipe?” amazing:
- Thaw those hashbrowns! Frozen ones make everything watery – microwave ’em for 2 minutes or leave overnight in the fridge
- Cheese choices matter: Sharp cheddar is classic, but pepper jack adds a nice kick
- Don’t overmix: Just gently fold everything together – you want distinct layers of goodness
- Watch the gravy: If it thickens too much, splash in extra milk – you want it pourable
Variations on Biscuits & Gravy Hashbrown Casserole
Oh honey, this recipe is just the starting point – let your imagination run wild! Last Christmas I threw in some diced jalapeños and my brother-in-law nearly kissed me. Try these fun twists:
- Spice it up: Swap regular sausage for hot Italian or add a dash of cayenne
- Veggie boost: Sauté onions, mushrooms, or bell peppers with the sausage
- Breakfast upgrade: Crack a few eggs over the top before baking – sunny-side up surprise!
- Southern twist: Use buttermilk biscuits and add a pinch of sage to the gravy
The best part? No matter how you tweak it, it’s still that same cozy, comforting magic in every bite. If you are looking for other ways to use biscuits in a savory dish, check out this biscuit vegetable pot pie casserole recipe.
Serving Suggestions for Biscuits & Gravy Hashbrown Casserole
Now, here’s the fun part – how to serve this beauty! Personally, I love a big square with a drizzle of hot sauce and some fresh orange slices to cut through the richness. For brunch, add a platter of scrambled eggs and crispy bacon on the side – it turns into the most satisfying spread. Oh! And don’t forget the coffee cake or cinnamon rolls if you’re feeding a crowd (we never judge second breakfasts around here). Pro tip: Put the Tabasco right on the table – some like it mild, some like to sweat! For a sweet side, consider trying these mini cinnamon sugar pumpkin muffins.
Storing and Reheating Biscuits & Gravy Hashbrown Casserole
Okay, confession time – I rarely have leftovers because everyone gobbles this up, but when I do, here’s how to keep that casserole tasting fresh:
- Fridge: Cover tight with foil or transfer to containers – it’ll stay delicious for 3 days (if you can resist that long!)
- Freezer: Cut into portions, wrap in plastic then foil, and freeze for up to 2 months (perfect for emergency breakfast cravings)
- Reheating: Microwave single servings for 1-2 minutes until hot, or pop the whole dish back in a 350°F oven for 15-20 minutes (add a splash of milk if the gravy looks dry)
Pro tip: The hashbrowns might lose some crispiness after storing, but the flavor just gets better – like breakfast lasagna!
Nutritional Information for Biscuits & Gravy Hashbrown Casserole
Now, I’m no nutritionist, but here’s the scoop on what’s in each hearty serving (about 1/8th of the pan). Remember, these are estimates – your favorite sausage or cheese might tweak the numbers a bit! The general guidelines for daily caloric intake can vary widely based on activity level and health goals, according to the CDC.
- Calories: Around 420 per serving
- Protein: 15g (that sausage packs a punch!)
- Carbs: 35g (mostly from those fluffy biscuits and hashbrowns)
- Fat: 25g (hey, comfort food isn’t salad – and that’s okay!)
If you’re watching sodium, try low-sodium sausage and cut back on added salt. The beauty of homemade? You control what goes in!
Common Questions About Biscuits & Gravy Hashbrown Casserole
I get so many questions about this recipe from friends and family – guess I’m not the only one obsessed! Here are the answers to the ones I hear most:
- “Can I use fresh potatoes instead of frozen hashbrowns?” Absolutely! Just shred 2-3 russet potatoes (peeled or unpeeled) and squeeze out excess moisture with a clean towel. No need to cook them first – they’ll soften perfectly in the oven.
- “How can I make this ahead for brunch?” Easy! Assemble the whole casserole the night before (just don’t pour the melted butter on top yet). Cover and refrigerate, then add the butter and bake for 5-10 extra minutes in the morning.
- “Will it work with gluten-free biscuits?” Yep! I’ve tested it with gluten-free biscuit dough and it turns out great. You might need to adjust the baking time slightly since GF doughs can brown faster.
- “My gravy turned out lumpy – help!” No worries! Whisk like crazy when adding the milk, and if lumps remain, just strain the gravy through a mesh sieve before pouring over the casserole.
Still got questions? Just ask – I’ve probably made every possible mistake with this recipe already!
Print
30-Minute Biscuits & Gravy Hashbrown Casserole Heaven
- Total Time: 45 mins
- Yield: 8 servings
- Diet: Low Lactose
Description
A hearty breakfast casserole combining fluffy biscuits, savory gravy, and crispy hashbrowns.
Ingredients
- 1 can (16 oz) refrigerated biscuits
- 1 lb breakfast sausage
- 1/4 cup all-purpose flour
- 2 1/2 cups milk
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 package (20 oz) frozen shredded hashbrowns
- 1 cup shredded cheddar cheese
- 2 tbsp butter, melted
Instructions
- Preheat oven to 375°F. Grease a 9×13-inch baking dish.
- Cook sausage in a skillet over medium heat until browned. Stir in flour, then gradually add milk, salt, and pepper. Cook until thickened.
- Cut biscuits into quarters and place in the baking dish. Top with hashbrowns.
- Pour sausage gravy over the hashbrowns. Sprinkle with cheese.
- Drizzle melted butter over the top. Bake for 25-30 minutes until golden and bubbly.
Notes
- Use thawed hashbrowns for even cooking.
- Add diced onions or peppers for extra flavor.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Breakfast
- Method: Baking
- Cuisine: American