Description
A hearty and comforting breakfast casserole combining flaky biscuits, crispy hashbrowns, savory sausage, and creamy gravy, baked to golden perfection and topped with cheddar cheese.
Ingredients
- 1 (30 oz) package frozen hashbrowns
- 1 lb breakfast sausage
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup milk
- 1 packet (1 oz) sausage gravy mix
- 1 can (16.3 oz) refrigerated biscuits (8 count)
- 1 ½ cups shredded cheddar cheese
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- In a large skillet, cook the breakfast sausage over medium heat until fully browned, breaking it apart as it cooks. Drain the excess grease and set aside.
- In the same skillet, combine cream of mushroom soup, milk, and sausage gravy mix. Stir until smooth and creamy, cooking over medium-low heat for about 5 minutes. Season with salt and pepper to taste.
- Spray a 9×13-inch baking dish with cooking spray. Evenly layer the frozen hashbrowns in the dish.
- Top the hashbrowns with the cooked sausage, then pour the gravy mixture evenly over the top.
- Cut each biscuit into quarters and arrange them on top of the casserole mixture.
- Sprinkle shredded cheddar cheese over the entire casserole.
- Bake for 35–40 minutes, or until the biscuits are golden brown and the casserole is bubbly.
Notes
- Use spicy sausage or add red pepper flakes for a spicier dish.
- Swap cheddar with other cheeses like mozzarella or pepper jack for a different flavor.
- Can be made ahead and refrigerated overnight before baking.
- Store leftovers in the fridge for up to 3 days or freeze for up to 2 months.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 3g
- Sodium: 920mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 15g
- Trans Fat: 1g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 60mg
