Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Southern
Ingredients: 1 can refrigerated biscuit dough; 3 cups frozen hashbrowns (shredded or diced); 1 lb breakfast sausage; 1/4 cup all-purpose flour; 2 1/2 cups whole milk; 1/2 tsp salt; 1/2 tsp black pepper; 1/2 tsp garlic powder (optional); 2 cups shredded cheddar cheese; 1 tbsp butter or non-stick spray (for greasing)

This Biscuits Gravy Hashbrown Casserole is a hearty, comforting dish that brings all the best parts of breakfast together in one bake. With layers of flaky biscuits, creamy sausage gravy, crispy hashbrowns, and melty cheese, it’s a full Southern-style breakfast in every bite.

Why You’ll Love This Recipe

I love how this casserole is the ultimate crowd-pleaser—it’s rich, filling, and combines all my favorite breakfast flavors in one dish. It’s perfect for weekend brunch, potlucks, or even dinner when I’m craving something cozy. The best part? It can be made ahead, making my mornings way easier.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Refrigerated biscuit dough
Frozen hashbrowns (shredded or diced)
Breakfast sausage
All-purpose flour
Whole milk
Salt and black pepper
Garlic powder (optional)
Shredded cheddar cheese
Butter or non-stick spray for greasing

directions

I preheat the oven to 375°F and grease a 9×13-inch baking dish.
I cook the breakfast sausage in a skillet over medium heat until browned, then sprinkle in the flour and stir for a minute.
I slowly whisk in the milk, stirring constantly until the gravy thickens. I season it with salt, pepper, and garlic powder.
I open the biscuits and cut each into quarters, then spread them evenly on the bottom of the greased dish.
I sprinkle the hashbrowns over the biscuit layer, followed by most of the cheese.
I pour the sausage gravy on top and finish with the remaining cheese.
I bake for 35–40 minutes, or until the biscuits are golden and the casserole is bubbling.
I let it rest for 5–10 minutes before serving so it sets nicely.

Servings and timing

This recipe makes about 8 servings. It takes around 15 minutes to prepare and 40 minutes to bake, with an additional 10 minutes of cooling time.

Variations

I sometimes swap the sausage with a plant-based sausage to switch things up. Adding sautéed onions, peppers, or mushrooms can bring in more flavor and texture. If I want it extra cheesy, I mix in pepper jack or mozzarella along with the cheddar. And for a spicy kick, I add crushed red pepper or a dash of hot sauce to the gravy.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. When reheating, I use the microwave for quick servings or the oven at 350°F for about 15 minutes if I want it to stay crispy on top. It also freezes well—I wrap portions tightly in foil and store them in freezer bags for up to 2 months.

FAQs

Can I make this casserole ahead of time?

Yes, I like to assemble everything the night before, cover it, and refrigerate. The next morning, I just bake it as usual.

Do I need to thaw the hashbrowns first?

I usually use them straight from frozen, but if I want a firmer texture, I thaw and drain them before layering.

Can I use homemade gravy instead of making it in the skillet?

Absolutely. If I already have leftover sausage gravy, I warm it slightly and pour it right over the casserole.

How do I make this dish vegetarian?

I skip the sausage and use a vegetarian alternative or add sautéed mushrooms and veggies with a basic milk-based gravy.

Can I use homemade biscuits instead of canned?

Yes, I sometimes use homemade biscuit dough. I just make sure to pre-bake them a bit before layering so they hold up well in the casserole.

Conclusion

This Biscuits Gravy Hashbrown Casserole is one of those dishes I keep coming back to—rich, indulgent, and incredibly satisfying. Whether it’s for a holiday brunch or a weekend treat, it always hits the spot. It’s comfort food at its best, and I’m always happy to make (and eat) it.