Description
A hearty Southern-inspired breakfast casserole that combines layers of crispy hashbrowns, savory breakfast sausage, gooey cheddar cheese, fluffy biscuits, and rich creamy sausage gravy in one delicious dish. Perfect for weekend brunches, holiday gatherings, or make-ahead breakfast preparation.
Ingredients
Scale
- 1 (16 oz) can refrigerated biscuits
- 1 lb breakfast sausage (pork or turkey)
- 3 cups frozen shredded hashbrowns, thawed
- 1 packet (2.75 oz) sausage gravy mix
- 2 cups milk
- 1 1/2 cups shredded cheddar cheese, divided
- Salt and pepper to taste
- Nonstick cooking spray
Instructions
- Preheat oven to 375°F (190°C). Spray a 9×13-inch baking dish with nonstick spray.
- Thaw hashbrowns by spreading on paper towel-lined baking sheet, pressing gently to remove excess moisture.
- In a large skillet over medium heat, brown the breakfast sausage until no pink remains, breaking it up as it cooks. Transfer to a paper towel-lined plate to drain.
- In a medium saucepan, prepare sausage gravy according to packet instructions, typically by whisking gravy mix with 2 cups of milk over medium heat until thickened.
- Spread thawed hashbrowns evenly in the bottom of the prepared baking dish. Season lightly with salt and pepper if desired.
- Sprinkle cooked sausage over the hashbrowns, then distribute 1 cup of shredded cheddar cheese over the sausage layer.
- Pour the prepared sausage gravy evenly over the layers.
- Arrange biscuits on top of the casserole, spacing them out to cover most of the surface.
- Bake for 30-35 minutes, or until biscuits are golden-brown and cooked through.
- In the last 5 minutes of baking, sprinkle the remaining 1/2 cup of cheese over the top and return to the oven until melted.
- Let cool for 5 minutes before serving.
Notes
- Thaw and pat dry hashbrowns before layering for crispier results.
- Don’t overcrowd the biscuits to ensure even baking.
- Use sharp cheddar for extra flavor, or mix in pepper jack for a kick.
- For make-ahead preparation, underbake by 5 minutes, cool completely, then refrigerate. Reheat in the oven until biscuits are golden.
- Add garlic powder or onion powder to hashbrowns for extra flavor.
- Store leftovers in the refrigerator for up to 4 days.
- Freeze portions for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1/8 of casserole
- Calories: 410
- Sugar: 4g
- Sodium: 990mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 50mg
Keywords: breakfast casserole, biscuits and gravy, hashbrowns, comfort food, make-ahead breakfast, Southern breakfast, brunch dish, holiday breakfast