The Ultimate Biscuits And Gravy Hashbrown Breakfast Casserole Recipe

Southern kitchens buzz with excitement over this biscuits and gravy hashbrown breakfast casserole that combines comfort and creativity.

Layers of crispy potatoes mingle with fluffy biscuit pieces and rich, creamy gravy.

Hearty ingredients promise a morning meal that satisfies deep hunger and warms the soul.

Cheese melts into golden patches across the surface, creating irresistible moments of indulgence.

Weekend brunches will never feel the same after you experience this delightful dish.

Morning gatherings become memorable celebrations of flavor and texture.

She craves something substantial and delicious – this casserole delivers pure breakfast magic.

FAQs

• Can I use frozen hashbrowns for this recipe?

Yes, frozen hashbrowns work perfectly. Just make sure they’re thawed and excess moisture is pat dry before adding to the casserole.

• Is it okay to substitute the breakfast sausage with another type of meat?

Absolutely! You can use ground turkey, bacon, or chorizo for a different flavor profile. Just ensure the meat is fully cooked before making the gravy.

• Can I prepare this casserole ahead of time?

You can assemble the casserole the night before and refrigerate. Just add an extra 10-15 minutes to the baking time when cooking from cold.

• What if I don't have fresh biscuit dough?

Store-bought refrigerated biscuit dough works great. You can also use homemade biscuits or even crescent roll dough as a substitute.

Biscuits and Gravy Hashbrown Breakfast Casserole Benefits

• Customize Your Breakfast Feast: Easily adapt this casserole with different meats like bacon or turkey sausage for personalized flavor variations.
• Crowd-Pleasing Comfort: Perfect for weekend gatherings, brunches, and family celebrations where everyone craves a hearty, satisfying meal that brings people together.
• No-Fuss Meal Prep: Prepare components ahead of time and assemble quickly, making it an ideal solution for busy mornings or when hosting overnight guests.
• Texture Sensation: Combines crispy hashbrowns, creamy gravy, fluffy eggs, and golden biscuit pieces into one delicious layered breakfast experience that delights every bite.

Ingredients in Biscuits and Gravy Hashbrown Casserole

• Breakfast Sausage: A flavorful and savory meat that forms the foundation of the gravy and adds richness to the casserole.
• Eggs: Provide protein and help bind the casserole together, creating a creamy texture.

• Milk: Creates a smooth and creamy base for the sausage gravy and egg mixture.
• Cheddar Cheese: Adds a sharp, tangy flavor and melts beautifully to create a gooey top layer.

• Hashbrowns, Biscuit Dough: Serve as the hearty base and topping, providing a crispy and comforting texture to the casserole.

• Flour, Salt, Pepper: Essential for thickening the gravy and enhancing the overall flavor of the dish.

• Fresh Parsley: Adds a pop of color and fresh herb flavor to the finished casserole.

Making Biscuits and Gravy Hashbrown Casserole

Step 1: Fire Up the Oven

Crank the oven to a toasty 375F (190C). Grab a 9×13-inch baking dish and give it a quick spray of cooking oil to prevent sticking.

Step 2: Craft the Sausage Gravy

• Breakfast sausage
• Flour
• Milk
• Salt
• Pepper

Toss the sausage into a large skillet and cook over medium heat until it’s beautifully browned and cooked through. Leave all those delicious drippings in the pan.

Sprinkle flour over the sausage and stir until every morsel is coated. Let it sizzle for a minute or two.

Slowly pour in the milk, whisking constantly to create a smooth, creamy gravy. Let it bubble and thicken for 3-5 minutes.

Season with a pinch of salt and pepper to make the flavors pop.

Step 3: Layer the Hashbrown Foundation

Spread the thawed hashbrowns across the bottom of the baking dish like a crispy blanket.

Pour the sizzling sausage gravy over the hashbrowns, making sure every inch is covered. Sprinkle a generous handful of shredded cheddar cheese on top for extra ooey-gooey goodness.

Step 4: Whip Up the Egg Mixture

• Eggs
• Milk
• Salt
• Pepper

In a bowl, whisk the eggs and milk together until they’re perfectly combined. Add a light seasoning of salt and pepper.

Gently pour this silky mixture over the casserole, letting it seep into all the delicious layers.

Step 5: Crown with Biscuit Pieces

Tear the biscuit dough into rustic chunks and scatter them across the top of the casserole like delicious little pillows.

Step 6: Bake to Perfection

Slide the casserole into the preheated oven and let it bake for 35-40 minutes. You’re looking for golden-brown biscuits and eggs that are set just right.

Step 7: Serve and Devour

Let the casserole rest for a quick 5 minutes. Dish out steaming portions and go wild with toppings like extra gravy, a dash of hot sauce, or a sprinkle of fresh parsley.

Breakfast bliss is served!

Pro Tips for Breakfast Casserole Perfection

• Pat cooked sausage with paper towels to remove excess grease and prevent a soggy casserole bottom.
• Spread hashbrowns and ingredients evenly to ensure each bite has a perfect balance of flavors and textures.
• Swap cheddar with pepper jack, monterey jack, or a blend for different flavor profiles and added excitement.
• Assemble the casserole the night before, refrigerate, and bake in the morning for a stress-free breakfast experience.
• Brush biscuit tops with melted butter before baking to achieve a golden, crispy exterior that adds irresistible crunch.

Casserole Variations to Explore

• Vegetarian Hash Brown Casserole: Replace breakfast sausage with plant-based sausage crumbles or chopped mushrooms. Use vegetable broth instead of milk for gravy and add extra herbs for depth of flavor.
• Low-Carb Cauliflower Breakfast Bake: Substitute hashbrowns with riced cauliflower. Use almond flour instead of regular flour for gravy and add extra protein like diced chicken or bacon.
• Gluten-Free Morning Casserole: Use gluten-free biscuit mix and replace wheat flour with cornstarch or gluten-free flour blend. Ensure all ingredients are certified gluten-free for safe preparation.

Pairing Suggestions with Biscuits and Gravy Casserole

Rich, dark roast coffee cuts through the casserole’s creamy richness, balancing the hearty flavors with its bold intensity.

Fresh orange juice or tangy apple cider provides a bright, citrusy contrast to the heavy, savory breakfast dish, refreshing the palate.

Light mixed green salad with vinaigrette dressing offers a crisp, zesty counterpoint to the dense, creamy casserole, adding nutritional balance.

Quick pickled onions or jalapeños deliver a sharp, acidic punch that cuts through the casserole’s richness, elevating the overall taste experience.

Storage Guidelines for Breakfast Casserole

• Store leftovers in an airtight container for up to 3-4 days in the refrigerator. Cool completely before sealing to prevent moisture buildup.
• Wrap the casserole tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Place a label with the date for easy tracking.
• Thaw overnight in the refrigerator, then bake at 350F for 20-25 minutes. Cover with foil to prevent excessive browning and maintain moisture.
• Heat individual portions for 1-2 minutes, stirring halfway through to ensure even warming. Add a splash of milk to restore creamy texture if needed.

Biscuits And Gravy Hashbrown Breakfast Casserole Recipe

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• Total Time: 1 hour
• Yield: 8 1x

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Description

Hearty Southern “Biscuits and Gravy Hashbrown Breakfast Casserole” blends classic comfort breakfast flavors into one irresistible dish. Crispy potatoes, savory sausage gravy, and fluffy biscuit pieces promise delicious morning satisfaction you’ll crave again and again.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 1 pound (450 grams) breakfast sausage
• 1 (20 ounces / 567 grams) package frozen hashbrowns, thawed
• 1 (16 ounces / 450 grams) can refrigerated biscuit dough, cut into quarters
• 6 large eggs
• 1 cup (100 grams) shredded cheddar cheese

Gravy and Dairy:

• 1/4 cup (30 grams) all-purpose flour
• 2 cups (480 milliliters) whole milk (for gravy)
• 1/2 cup (120 milliliters) whole milk (for eggs)

Seasonings:

• Salt, to taste
• Black pepper, to taste

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Instructions

1. Prepare the oven environment by heating to 375F (190C) and coating a 9×13-inch baking dish with cooking spray.
2. In a large skillet, brown breakfast sausage completely over medium heat, maintaining the rendered fat.
3. Dust the cooked sausage with flour, stirring thoroughly to create an even coating, and cook for 1-2 minutes to eliminate raw flour taste.
4. Slowly incorporate milk into the sausage mixture, whisking continuously to prevent lumps, and simmer until gravy reaches a thick, luxurious consistency.
5. Season the gravy with salt and pepper, then remove from heat.
6. Distribute thawed hashbrowns across the prepared baking dish in an even layer.
7. Pour the sausage gravy over hashbrowns, ensuring complete and uniform coverage.
8. Generously sprinkle shredded cheddar cheese across the gravy layer.
9. Whisk eggs and milk together in a separate bowl, seasoning lightly with salt and pepper.
10. Gently pour the egg mixture over the entire casserole, creating an even distribution.
11. Tear biscuit dough into quarter-sized pieces and scatter randomly across the casserole surface.
12. Transfer the casserole to the preheated oven and bake for 35-40 minutes until biscuits turn golden and eggs set completely.
13. Allow the casserole to rest for 5 minutes before serving, optionally garnishing with fresh parsley or accompanying with hot sauce.

Notes

• Customize the heat by selecting mild or spicy breakfast sausage for varied flavor profiles.
• Prevent soggy hashbrowns by patting them dry with paper towels before layering in the baking dish.
• Swap traditional biscuits with gluten-free alternatives for a celiac-friendly version of the casserole.
• Make ahead by preparing the entire dish the night before and refrigerating, then bake in the morning for a stress-free breakfast.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Breakfast, Lunch, Dinner
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 416 kcal
• Sugar: 2 g
• Sodium: 710 mg
• Fat: 31 g
• Saturated Fat: 12 g
• Unsaturated Fat: 17 g
• Trans Fat: 0.5 g
• Carbohydrates: 19 g
• Fiber: 1.5 g
• Protein: 20 g
• Cholesterol: 210 mg