Description
This Biscuits Gravy Hashbrown Casserole is a hearty Southern-style breakfast bake featuring layers of biscuits, sausage gravy, hashbrowns, and cheese for a comforting all-in-one dish.
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)
Instructions
- Preheat the oven to 375°F and grease a 9×13-inch baking dish with butter or non-stick spray.
- In a skillet over medium heat, cook the sausage until browned. Sprinkle in the flour and stir for about 1 minute.
- Gradually whisk in the milk, stirring constantly until the gravy thickens. Season with salt, pepper, and garlic powder if using.
- Cut each biscuit into quarters and arrange them evenly in the bottom of the greased dish.
- Sprinkle the frozen hashbrowns evenly over the biscuits.
- Sprinkle most of the shredded cheddar cheese over the hashbrowns.
- Pour the sausage gravy evenly over the top and sprinkle with the remaining cheese.
- Bake for 35–40 minutes, until the biscuits are golden and the casserole is bubbling.
- Let the casserole rest for 5–10 minutes before serving to set.
Notes
- Can be assembled the night before and baked in the morning.
- Hashbrowns can be used frozen or thawed for a firmer texture.
- Use plant-based sausage and vegetarian gravy for a vegetarian version.
- Homemade biscuit dough can be used with partial pre-baking.
- Freezes well for up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 3g
- Sodium: 980mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 15g
- Trans Fat: 1g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 65mg
