This isn’t just breakfast—it’s all the best parts of breakfast baked into one warm, cheesy, make-you-smile casserole. Layers of fluffy biscuits, crispy hashbrowns, savory sausage gravy, and cheesy eggs make this Biscuits & Gravy Hashbrown Casserole a one-pan wonder that’s perfect for holidays, weekend brunches, or feeding a hungry crowd.
It’s creamy, cozy, and full of down-home comfort.
Why I Love This Recipe
- Combines every breakfast favorite in one easy casserole
- Perfect for feeding a family or guests
- Simple ingredients with maximum flavor payoff
- Can be made ahead for holiday mornings or busy weekends
- Great for leftovers and reheating
Ingredients
- 1 (16 oz) can refrigerated biscuits
- 1 lb breakfast sausage
- 1 packet country gravy mix (plus milk per packet instructions)
- 3 cups frozen hashbrowns, thawed
- 1½ cups shredded cheddar cheese
- 6 large eggs
- ½ cup milk
- Salt & pepper, to taste
Optional Add-Ins
- Diced bell peppers or onions for extra flavor and color
- Hot sauce or red pepper flakes for a spicy kick
- Sautéed mushrooms for an earthy touch
- Colby jack or pepper jack cheese for a cheesy twist
Instructions
- Preheat Oven
Set oven to 375°F. Grease a 9×13-inch baking dish lightly with butter or nonstick spray. - Cook the Sausage
In a skillet over medium heat, brown the sausage until fully cooked. Drain excess fat. - Prepare Gravy
Follow package directions to prepare the country gravy. Stir the cooked sausage into the gravy and set aside. - Layer the Casserole
Cut biscuits into quarters and arrange them evenly on the bottom of the dish.
Add the thawed hashbrowns in an even layer.
Pour the sausage gravy over the top.
Sprinkle shredded cheddar cheese over everything. - Add the Egg Mixture
In a separate bowl, whisk together eggs, milk, salt, and pepper. Pour evenly over the casserole. - Bake It Up
Bake uncovered for 35–40 minutes, or until the center is set and the top is golden. - Cool Slightly & Serve
Let rest for 5 minutes before slicing. Serve warm and enjoy every bite of breakfast bliss.
Tips for Success
- Use thawed hashbrowns—frozen ones may add extra moisture and affect texture
- Cut biscuits small so they cook evenly and don’t overwhelm each bite
- Let it rest after baking for clean slices and easier serving
- Double the gravy if you want a super creamy layer
Serving Suggestions & Pairings
This casserole is a complete meal, but here’s how to make your breakfast table even more inviting:
- Pair with This One-Pan Breakfast Bake for a brunch buffet
- Add These Easy Turkey Wings for savory Southern vibes
- Balance with This Blueberry Lemonade to cut the richness
- Serve next to This Dorito Casserole for a full-on comfort food feast
- Finish with These Chocolate Chip Cookie Bites for the perfect sweet ending
Make Ahead & Storage Tips
- Make ahead: Assemble the night before (minus the egg mixture), then pour the eggs over just before baking
- Fridge: Store leftovers in the fridge for up to 4 days
- Reheat: Microwave or reheat in a 350°F oven until warm
- Freezer: Casserole can be frozen after baking; thaw overnight and reheat in oven for best results
More Recipes You’ll Love
- This One-Pan Breakfast Bake Will Make You Skip
- These Easy Turkey Wings Are My Favorite Comfort Food for Lazy Sundays
- This Dorito Casserole Is My Favorite Weeknight Dinner Shortcut
- This Blueberry Lemonade Is My Favorite Refreshing Drink for Sunny Days
- These Chocolate Chip Cookie Bites Are My Favorite Little Treat to Bake Anytime
Final Thoughts
Biscuits & Gravy Hashbrown Casserole is everything you love about a Southern-style breakfast—packed into one dish that feeds a crowd and fills your heart. Whether you’re serving brunch for a group or making weekend breakfast extra special, this recipe brings all the cozy, cheesy, sausage-filled vibes you could ever want.
Made it? Tag @ChefManiac and show us your slice of comfort—we’d love to see how you serve it up!
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