A hearty and comforting casserole, Biscuits & Gravy Hashbrown Casserole combines crispy hashbrowns, savory sausage gravy, and fluffy biscuit pieces into one satisfying dish. It’s the perfect way to start your day or enjoy a fulfilling brunch with loved ones.
Ingredients
1 package (30 oz) frozen hashbrowns, thawed
1 lb breakfast sausage
1/4 cup flour
2 cups milk
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper, to taste
1 can (8 oz) refrigerated biscuit dough, cut into quarters
2 cups shredded cheddar cheese
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
In a large skillet, cook the breakfast sausage over medium heat until browned and crumbled, about 5-7 minutes.
Stir in the flour and cook for 1-2 minutes, allowing the flour to absorb the grease.
Slowly add the milk, whisking constantly to prevent lumps. Bring to a simmer and cook for 3-4 minutes until thickened. Season with garlic powder, onion powder, salt, and pepper.
In the prepared baking dish, layer the thawed hashbrowns evenly on the bottom. Top with the sausage gravy mixture.
Scatter the biscuit dough pieces over the gravy. Sprinkle the shredded cheddar cheese over the top.
Bake for 30-35 minutes, or until the biscuits are golden brown and the casserole is bubbling.
Let cool for a few minutes before serving.
Servings and Timing
Prep Time: 10 minutes
Cooking Time: 40 minutes
Total Time: 50 minutes
Servings: 6 servings
Variations
I like to get creative with this recipe by adding a few different ingredients or making substitutions depending on what I have on hand. Here are some ideas to switch things up:
Vegetarian Version: Use vegetarian sausage or omit the sausage entirely and add sautéed vegetables like mushrooms and bell peppers for a veggie-packed casserole.
Spicy Kick: Add a pinch of cayenne pepper or some hot sauce to the gravy mixture for a little heat.
Cheese Variety: Swap out the cheddar cheese for Monterey Jack, mozzarella, or even pepper jack for extra flavor.
Extra Toppings: Garnish with fresh herbs like parsley or chives after baking for a burst of color and freshness.
Storage/Reheating
If I happen to have leftovers, I store the casserole in an airtight container in the fridge for up to 3 days. To reheat, I just place individual servings in the microwave for 1-2 minutes or bake in the oven at 350°F for about 15-20 minutes, until heated through. You can also freeze the casserole for up to 2 months. Just make sure to wrap it tightly in plastic wrap and foil before freezing. When reheating from frozen, bake it in the oven at 350°F for 45-50 minutes.
FAQs
Can I use frozen hashbrowns in this recipe?
Yes, frozen hashbrowns work perfectly here. Just make sure to thaw them first to ensure they cook evenly and don’t release excess moisture.
Can I make this casserole ahead of time?
Absolutely! I sometimes prepare the casserole the night before, cover it with foil, and refrigerate it overnight. In the morning, I bake it as usual. This can save time when you’re planning a big brunch.
Can I substitute the sausage for something else?
Definitely! If you’re not a fan of sausage, you can use cooked ground beef, turkey, or even a vegetarian alternative like crumbled tempeh. Just be sure to adjust the seasonings as needed.
How do I know when the casserole is done?
The casserole is ready when the biscuits are golden brown on top, and the casserole is bubbling around the edges. If you’re unsure, you can use a food thermometer—aim for an internal temperature of 165°F.
Is this casserole gluten-free?
This version of the casserole is not gluten-free due to the biscuits and flour in the gravy. However, you can use gluten-free biscuits and a gluten-free flour blend as substitutions to make it gluten-free.
Conclusion
Biscuits & Gravy Hashbrown Casserole is the perfect dish when I want something comforting, filling, and full of flavor. It’s a hearty combination of all my breakfast favorites, from crispy hashbrowns to rich sausage gravy and fluffy biscuits. Whether it’s for a family brunch or a weekend treat, this casserole is sure to impress..
📖 Recipe:
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Biscuits & Gravy Hashbrown Casserole
- Total Time: 50 minutes
- Yield: 6 servings
- Diet: Low Calorie
Description
A hearty and comforting casserole that combines crispy hashbrowns, savory sausage gravy, and fluffy biscuit pieces into one satisfying dish. Perfect for a fulfilling breakfast or brunch.
Ingredients
1 package (30 oz) frozen hashbrowns, thawed
1 lb breakfast sausage
1/4 cup flour
2 cups milk
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper, to taste
1 can (8 oz) refrigerated biscuit dough, cut into quarters
2 cups shredded cheddar cheese
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a large skillet, cook the breakfast sausage over medium heat until browned and crumbled, about 5-7 minutes.
- Stir in the flour and cook for 1-2 minutes, allowing the flour to absorb the grease.
- Slowly add the milk, whisking constantly to prevent lumps. Bring to a simmer and cook for 3-4 minutes until thickened. Season with garlic powder, onion powder, salt, and pepper.
- In the prepared baking dish, layer the thawed hashbrowns evenly on the bottom. Top with the sausage gravy mixture.
- Scatter the biscuit dough pieces over the gravy. Sprinkle the shredded cheddar cheese over the top.
- Bake for 30-35 minutes, or until the biscuits are golden brown and the casserole is bubbling.
- Let cool for a few minutes before serving.
Notes
If you have leftovers, store the casserole in an airtight container in the fridge for up to 3 days. Reheat in the microwave for 1-2 minutes or in the oven at 350°F for 15-20 minutes.
You can freeze the casserole for up to 2 months. Wrap it tightly in plastic wrap and foil before freezing. When reheating from frozen, bake at 350°F for 45-50 minutes.
For a vegetarian version, substitute the sausage with sautéed vegetables like mushrooms and bell peppers.
For a spicy kick, add cayenne pepper or hot sauce to the gravy mixture.
Experiment with different cheese varieties like Monterey Jack, mozzarella, or pepper jack.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 45mg
