Biscuits and Gravy Hashbrown Breakfast Casserole: The Ultimate Winter Comfort Food

Warm, filling, and unapologetically cozy—this Biscuits and Gravy Hashbrown Breakfast Casserole is the kind of dish that turns a bleak winter morning into something worth waking up for. It layers flaky refrigerated biscuits, savory sausage and gravy, melty cheddar, and tender hashbrowns into a single pan so you can feed a crowd with minimal fuss and maximum comfort. If you love hearty, make-ahead brunches, this casserole will become a go-to in rotation; it sits between a classic Southern breakfast and a diner favorite.

If you enjoy old-fashioned comfort dishes, you might also like this take on Grandma’s chicken soup for cold nights, which captures that same soul-warming, simple-food vibe.

Why you’ll love this dish

This casserole checks a lot of boxes: fast to assemble, big on flavor, and ideal for feeding hungry families after a long night or for a holiday brunch. The buttery canned biscuits bake into pillowy pockets inside the casserole, while the sausage and prepared gravy add rich, savory depth. Hashbrowns bulk up the dish so it’s satisfying without needing extra sides.

“Made this for a snowed-in family brunch—everyone went back for seconds. The biscuits in the center were a genius touch.” — a weekend kitchen tester

Practical reasons to try it:

• Time-saving: most work is browning meat and whisking eggs; assembly takes under 15 minutes.
• Budget-friendly: uses pantry basics and one frozen bag of hashbrowns.
• Crowd-pleaser: kids and adults alike tend to love cheesy, sausage-forward breakfasts.
• Make-ahead friendly: assemble the night before and bake in the morning.

The cooking process explained

Before you begin: plan for about 15 minutes active time and 45–55 minutes baking. The basic flow is brown the sausage, distribute thawed hashbrowns in a greased dish, scatter torn biscuit pieces over the potatoes, add cooked sausage, sprinkle cheese, then pour an egg–milk–gravy mixture on top. Bake until the eggs set and the biscuits are golden — cover part of the bake if you want to avoid over-browning the top.

This overview helps you scan the steps quickly so you know when to preheat, when to cook the meat, and how long the whole pan needs in the oven.

What you’ll need

• 1 package refrigerated biscuits (8-count)
• 1 pound breakfast sausage (mild or spicy, your preference)
• 1 package (30 oz) frozen hashbrowns, thawed
• 2 cups shredded cheddar cheese (sharp gives more flavor)
• 4 large eggs
• 2 cups milk (whole milk yields creamier custard)
• 2 cups prepared sausage gravy (homemade or store-bought)
• 1/4 cup chopped green onions (optional for brightness)
• Salt and pepper to taste

Ingredient notes and substitutions:

• Sausage: bulk breakfast sausage works best for crumbling; turkey sausage can be used for a lighter version.
• Gravy: homemade sausage gravy is easy (use the cooked sausage drippings, flour, milk, salt/pepper), but store-bought is fine—warm it slightly before combining so it mixes smoothly.
• Milk: swap half-and-half for milk for a richer custard; for dairy-free, use an unsweetened plant milk and a dairy-free cheese alternative.

Step-by-step instructions

1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or nonstick spray.
2. In a skillet over medium heat, crumble and brown the breakfast sausage until no pink remains, about 6–8 minutes. Drain excess fat and season lightly with black pepper. If you want a deeper flavor, add a pinch of sage or black pepper while cooking.
3. In a large bowl, whisk together the eggs and milk until combined. Stir in the prepared sausage gravy until smooth; this creates the custardy liquid that sets around the biscuits and hashbrowns. Taste and adjust salt and pepper—prepared gravy can be salty, so season cautiously.
4. Spread the thawed hashbrowns evenly in the prepared baking dish. Tear each biscuit into 4–6 pieces and scatter them over the hashbrowns so you have pockets of biscuit throughout.
5. Sprinkle half of the shredded cheddar over the biscuits and hashbrowns. Evenly distribute the cooked sausage on top, then pour the egg–milk–gravy mixture over the whole pan, pressing lightly so the biscuit pieces sink just a bit into the mixture.
6. Sprinkle the remaining cheddar over the top and cover the dish loosely with foil.
7. Bake covered for 30 minutes. Remove the foil and bake an additional 15–25 minutes, until the casserole is set in the center (a knife inserted in the middle should come out mostly clean) and the top is golden and bubbling.
8. Let the casserole rest for 10 minutes before sprinkling chopped green onions over the top and slicing to serve.

Timing tip: ovens vary. If the top browns too fast, keep it covered until the last 10–15 minutes. If you want a crisper top, broil for 1–2 minutes at the end—watch closely.

Directions to follow

• Make sure hashbrowns are fully thawed; frozen lumps can make the bake uneven.
• Use a thermometer if in doubt: the casserole center should reach about 160°F to ensure sausage and eggs are safely cooked.
• Let it sit a bit before serving; this helps the custard finish setting and makes slicing cleaner.

Best ways to enjoy it

Serve warm straight from the pan with some bright, acidic or fresh sides to cut the richness. Crisped bacon, a simple arugula salad with lemon vinaigrette, or quick pickled red onions add contrast. For a brunch spread, set out hot sauce, ketchup, and extra gravy.

If you’re pairing with something different, a squeeze of lemon or a simple butter-sauce on a lighter protein complements a hearty casserole—try a small side dressed with a bright sauce like lemon beurre blanc for a contrasting plate at a larger brunch gathering.

Plating ideas:

• Cut into squares and serve on warm plates with a small scoop of extra heated gravy.
• Make individual portions in ramekins for elegant presentation and even reheating.
• Garnish with chopped chives or green onions and a sprinkle of smoked paprika for color.

Storage and reheating tips

• Refrigerator: Store leftover casserole in an airtight container for up to 3–4 days. Cool to room temperature before refrigerating (within two hours of baking).
• Freezing: You can freeze baked portions for up to 3 months. Wrap individual slices tightly in plastic wrap and aluminum foil or use freezer-safe containers.
• Reheating: For best texture, reheat in a 350°F oven covered for 15–20 minutes (longer if frozen) until warmed through. Microwave reheats work in a pinch—use medium power and cover to retain moisture; expect a slightly softer texture.
• Safety: Always reheat until the internal temperature reaches 165°F. Do not refreeze once thawed unless it was previously baked and then frozen.

Helpful cooking tips

• Avoid overmixing the eggs and gravy into the hashbrowns; you want pockets of biscuit to stay distinct rather than turn completely mushy.
• If your biscuits are very large, tear them into smaller pieces so they distribute evenly through the dish.
• For a crisper base, briefly prebake the hashbrowns for 10 minutes before assembling.
• If using very salty store-bought gravy, taste the gravy–egg mix before adding salt.
• To save time on a busy morning, brown the sausage and assemble the casserole the night before; refrigerate covered and bake in the morning (add 5–10 extra minutes to the bake time if cold from the fridge).

Creative twists

• Southwest: Stir in a diced green chiles, 1 tsp cumin, and pepper jack cheese; top with avocado and cilantro.
• Veggie-forward: Replace sausage with crumbled firm tofu seasoned with smoked paprika and add sautéed mushrooms and bell peppers.
• Lighter: Use turkey sausage, low-fat milk, and a reduced-fat cheddar; add extra vegetables (spinach, onion) to stretch the dish.
• Make it spicy: Fold in chopped jalapeños and use spicy sausage; top with pickled jalapeños after baking.
• Individual ramekins: Portion the mixture into greased ramekins for personal servings that bake faster (about 20–30 minutes).

Common questions

Q: How long does this casserole take to make from start to finish?
A: Plan for about 15 minutes of prep and 45–55 minutes in the oven—roughly 1 hour to 1 hour 15 minutes total.

Q: Can I assemble this the night before?
A: Yes. Assemble, cover with plastic wrap or foil, and refrigerate overnight. Add a few extra minutes to the bake time if baking straight from cold.

Q: Can I use fresh potatoes instead of frozen hashbrowns?
A: Yes—shred and squeeze out excess moisture, then toss with a little oil and a pinch of salt before spreading in the dish. You might want to partially cook them in a skillet for 5–7 minutes to remove extra water.

Q: Is it safe to use store-bought gravy?
A: Absolutely. Warm the gravy slightly so it mixes smoothly with the eggs and milk. Taste before adding salt because some store gravies can be salty.

Q: How do I make this vegetarian?
A: Swap the sausage for a plant-based breakfast crumble or seasoned crumbled tofu and use vegetarian gravy. Add mushrooms and bell peppers for more savory depth.

Q: Can I freeze the casserole before baking?
A: You can freeze assembled casserole (tightly wrapped) for up to 2 months. Thaw overnight in the refrigerator and add about 10–15 minutes to the bake time.

If you have other questions—about spices, portioning, or converting this to a low-carb version—ask and I’ll walk you through it.