There’s something magical that happens when you combine breakfast comfort foods into one glorious dish. I discovered this truth one hectic Sunday morning when my three kids were begging for both biscuits and gravy AND crispy hashbrowns. Instead of making multiple skillets, I had a brilliant idea – why not layer them all together?
The result was this incredible Biscuits and Gravy Hashbrown Casserole that instantly became our family’s favorite weekend tradition. Now, the aroma of this baking casserole brings everyone running to the kitchen, even my teenager who normally sleeps until noon! This hearty Biscuits and Gravy Hashbrown Casserole represents everything I believe about family cooking – it’s nourishing, comforting, and made with love.
Why You’ll Love This Biscuits and Gravy Casserole
This Biscuits and Gravy Hashbrown Casserole delivers everything you crave in one convenient dish. First, it saves you precious morning time. You can prepare most components ahead.
Then simply assemble and bake. The flavors meld together beautifully. Each bite gives you fluffy biscuits, creamy sausage gravy, and crispy hashbrowns.
Plus, this casserole feeds a crowd effortlessly. It’s perfect for holiday mornings, brunch parties, or weekly meal prep. Everyone from picky toddlers to hungry husbands adores this complete breakfast experience. The Biscuits and Gravy Hashbrown Casserole truly satisfies every breakfast craving simultaneously.
Ingredients You’ll Need
| Ingredient | Quantity | Notes |
|---|---|---|
| Frozen shredded hashbrowns | 1 package (30 oz) | Thawed slightly |
| Refrigerated biscuit dough | 1 can (16.3 oz) | 8 count works best |
| Breakfast sausage | 1 pound | Mild or hot variety |
| All-purpose flour | 1/4 cup | For gravy thickening |
| Whole milk | 2 1/2 cups | Creates creamy gravy |
| Shredded cheddar cheese | 1 1/2 cups | Divided use |
| Yellow onion | 1 medium | Finely diced |
| Garlic cloves | 2 | Minced |
| Salt and black pepper | To taste | Season generously |
| Butter | 2 tablespoons | For sautéing |
Substitutions & Variations
You can easily customize this Biscuits and Gravy Hashbrown Casserole to suit dietary needs or preferences. For a lighter version, use turkey sausage and reduced-fat milk. Dairy-free?
Substitute with plant-based milk and cheese alternatives. Vegetarian families can replace sausage with meatless crumbles. Add different vegetables like bell peppers or mushrooms for extra nutrition.
Spice lovers might enjoy adding red pepper flakes or hot sauce. You can even use different cheese varieties like pepper jack or Colby. The basic structure of this Biscuits and Gravy Hashbrown Casserole remains forgiving and adaptable.
Step-by-Step Instructions
Begin by preheating your oven to 375°F. Grease a 9×13 inch baking dish thoroughly. Next, brown the sausage in a large skillet over medium heat.
Break it into crumbles as it cooks. Add the diced onion and minced garlic during the last few minutes. Drain any excess grease.
Then, sprinkle flour over the sausage mixture. Stir constantly for one minute to cook the flour. Gradually pour in the milk while stirring continuously.
Bring the gravy to a gentle simmer. Cook until it thickens nicely, about 3-5 minutes. Season generously with salt and pepper.
Meanwhile, arrange the thawed hashbrowns in your prepared baking dish. Sprinkle one cup of cheese evenly over the hashbrown layer. Pour the hot sausage gravy mixture over the cheese and hashbrowns.
Now, quarter the biscuit dough pieces. Arrange them evenly across the top of your casserole. Finally, sprinkle the remaining cheese over the biscuits.
Bake for 25-30 minutes until the biscuits turn golden brown and the casserole bubbles around the edges. Let the Biscuits and Gravy Hashbrown Casserole rest for 5-10 minutes before serving. This resting time helps the layers set perfectly.
Pro Tips for Success
Follow these simple tips for the best Biscuits and Gravy Hashbrown Casserole every time. First, slightly thaw your hashbrowns for even cooking. However, don’t let them become soggy.
When making the gravy, stir constantly to prevent lumps from forming. Cut your biscuits into uniform pieces for consistent baking. Place your baking dish on a sheet pan to catch any potential overflow.
Check for doneness by ensuring the biscuit centers cook completely. The internal temperature should reach 165°F. Finally, resist cutting into your Biscuits and Gravy Hashbrown Casserole immediately after baking. That brief resting period makes serving much cleaner.
Storage & Reheating Tips
This Biscuits and Gravy Hashbrown Casserole stores beautifully for busy weeks. Cool leftovers completely before refrigerating. Store covered tightly for up to 4 days.
For longer storage, freeze individual portions for up to 3 months. Reheat single servings in the microwave until steaming hot. Larger portions reheat best in the oven at 350°F for 15-20 minutes.
Add a splash of milk if the gravy seems too thick upon reheating. The biscuits may soften slightly when stored, but the flavors remain delicious. This Biscuits and Gravy Hashbrown Casserole actually tastes wonderful as next-day leftovers too.
What to Serve With This Recipe
This hearty Biscuits and Gravy Hashbrown Casserole stands strong as a complete meal. However, you can pair it with fresh fruit salad for brightness. A simple green salad balances the richness beautifully.
For special occasions, serve with mimosas or bloody marys. Coffee or orange juice completes the classic breakfast experience. If serving for dinner, add roasted vegetables or steamed broccoli.
The versatility of this Biscuits and Gravy Hashbrown Casserole makes it suitable for any meal occasion. Your family will request this comforting casserole repeatedly.
FAQs
Can I make this casserole ahead of time?
Absolutely! Prepare the Biscuits and Gravy Hashbrown Casserole completely without baking. Cover tightly and refrigerate overnight.
Add 5-10 minutes to the baking time since you’re starting with a cold dish. The make-ahead convenience makes this recipe perfect for holiday mornings.
Can I use homemade biscuits instead of canned?
Certainly! Your favorite homemade biscuit recipe works wonderfully in this Biscuits and Gravy Hashbrown Casserole. Prepare the biscuit dough as usual.
Then cut it into pieces before arranging on top. Fresh biscuits may require slight baking time adjustments.
What’s the best way to thaw hashbrowns?
Place frozen hashbrowns in the refrigerator overnight. For quicker thawing, spread them on a baking sheet at room temperature for 30-60 minutes. The key is achieving a slightly thawed but not watery texture for your Biscuits and Gravy Hashbrown Casserole.
Can I double this recipe?
Yes, this Biscuits and Gravy Hashbrown Casserole doubles perfectly for larger crowds. Use two 9×13 baking dishes. You may need to rotate them in the oven for even browning. Increase baking time by 5-10 minutes if needed.
How do I prevent soggy hashbrowns?
Ensure your hashbrowns thaw properly without excess moisture. Press them gently between paper towels if needed. Also, make sure your sausage gravy reaches proper thickness before assembling the Biscuits and Gravy Hashbrown Casserole.
Can I use frozen biscuits?
Frozen biscuits work well but require different handling. Thaw them completely first. Otherwise, they might not cook through properly in your Biscuits and Gravy Hashbrown Casserole. The texture should resemble refrigerated biscuit dough before using.
Biscuits and Gravy Hashbrown Casserole
Ingredients
- Frozen shredded hashbrowns: 1 package (30 oz) - Thawed slightly
- Refrigerated biscuit dough: 1 can (16.3 oz) - 8 count works best
- Breakfast sausage: 1 pound - Mild or hot variety
- All-purpose flour: 1/4 cup - For gravy thickening
- Whole milk: 2 1/2 cups - Creates creamy gravy
- Shredded cheddar cheese: 1 1/2 cups - Divided use
- Yellow onion: 1 medium - Finely diced
- Garlic cloves: 2 - Minced
- Salt and black pepper: To taste - Season generously
- Butter: 2 tablespoons - For sautéing
Instructions
- Preheat oven to 375°F and grease a 9x13 inch baking dish
- Brown sausage in large skillet over medium heat, breaking into crumbles
- Add diced onion and minced garlic during last few minutes of cooking
- Drain excess grease from sausage mixture
- Sprinkle flour over sausage and stir constantly for 1 minute
- Gradually pour in milk while stirring continuously
- Bring gravy to gentle simmer and cook until thickened (3-5 minutes)
- Season generously with salt and pepper
- Arrange thawed hashbrowns in prepared baking dish
- Sprinkle 1 cup cheese evenly over hashbrowns
- Pour hot sausage gravy mixture over cheese and hashbrowns
- Quarter biscuit dough pieces and arrange evenly across top
- Sprinkle remaining cheese over biscuits
- Bake for 25-30 minutes until biscuits are golden brown and casserole bubbles
- Let rest for 5-10 minutes before serving