Biscuits and Gravy Hashbrown Breakfast Casserole
This layered casserole features flaky biscuits, savory sausage, and cheesy hashbrowns, all topped with creamy sausage gravy, making it a perfect comfort dish for chilly mornings.
Ingredients
For the Base
- 1 package refrigerated biscuits (8-count) Can use gluten-free biscuits if needed.
- 1 pound breakfast sausage Can substitute with turkey sausage for a leaner option.
- 1 package 30 oz frozen hashbrowns, thawed Ensure they are fully thawed for even cooking.
- 2 cups shredded cheddar cheese Sharp cheddar is recommended for flavor.
- to taste Salt and pepper Adjust according to taste.
For the Custard
- 4 large eggs Whisk until uniform but do not overbeat.
- 2 cups milk Whole milk is recommended for richness.
For the Finish
- 2 cups prepared sausage gravy Homemade or store-bought works.
- 1/4 cup chopped green onions Optional, for serving.
Instructions
Preheat and Brown the Sausage
- Preheat your oven to 350°F (175°C). In a skillet over medium heat, brown the breakfast sausage, breaking it up into small pieces until cooked through and no pink remains. Drain any excess fat if necessary.
Prepare the Biscuit Base
- Tear or cut the refrigerated biscuits into quarters and spread them evenly in a lightly greased 9x13-inch baking dish. Scatter the thawed hashbrowns over the biscuits, then sprinkle the browned sausage and finish with the shredded cheddar cheese.
Whisk the Custard and Season
- In a large bowl, whisk together the eggs and milk until smooth. Season with salt and pepper, and pour the mixture evenly over the casserole.
Bake Until Set
- Bake the casserole for 35–45 minutes, or until the custard is set in the center and the top is golden brown. Check at 30 minutes to avoid overbaking.
Warm the Gravy and Finish
- While the casserole rests, heat the prepared sausage gravy. Spoon it over individual servings or drizzle across the whole casserole before serving. Garnish with chopped green onions if desired.
Notes
This dish can be assembled ahead of time and stored in the refrigerator until ready to bake. Leftovers can be kept in an airtight container for 3-4 days. Reheat gently to maintain texture.