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