If you’re craving a hearty, stick-to-your-ribs breakfast that doubles as the ultimate comfort food, this Biscuits and Gravy Hashbrown Casserole is the recipe you’ve been looking for. It combines flaky golden biscuits, creamy sausage gravy, tender hashbrowns, and gooey cheddar cheese into one baked dish that’s equal parts indulgent and satisfying.
Perfect for weekend brunch, holiday breakfasts, or meal prepping for busy mornings, this recipe takes a Southern favorite—biscuits and gravy—and turns it into a crowd-pleasing casserole layered with cheesy goodness. Every bite brings you a balance of crunchy, creamy, savory, and cheesy, making it a guaranteed family favorite.
Why You’ll Love This Recipe
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All-in-One Breakfast: Combines biscuits, gravy, hashbrowns, and cheese in one dish.
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Crowd-Pleasing Comfort Food: Perfect for brunch gatherings, holidays, or feeding a hungry family.
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Customizable: Easy to swap proteins, cheeses, or seasonings to suit your tastes.
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Make-Ahead Friendly: Assemble the night before and bake fresh in the morning.
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Budget-Friendly: Uses affordable, pantry-friendly ingredients for a filling meal.
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Family Approved: A cheesy, hearty breakfast kids and adults both love.
Ingredient Breakdown
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Refrigerated Biscuits: Provide the fluffy, golden topping that bakes to perfection.
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Breakfast Sausage: Adds savory flavor and protein; or turkey both work well.
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All-Purpose Flour: Thickens the sausage gravy for a creamy consistency.
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Milk: The base of the gravy, making it smooth and luscious.
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Salt & Black Pepper: Simple seasoning to balance flavors.
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Frozen Hashbrowns: A hearty, starchy base that makes the casserole filling.
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Shredded Cheddar Cheese: Melts into creamy layers, binding everything together.
Pro Tips
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Drain Sausage Well: Leave just a little grease for flavor but avoid excess for a lighter casserole.
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Season as You Go: Taste your sausage gravy before layering; adjust salt and pepper to preference.
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Crispy Biscuits: Bake uncovered to ensure biscuits turn golden and don’t become soggy.
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Hashbrown Trick: For extra crispiness, thaw and pat dry hashbrowns before using.
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Rest Before Serving: Let casserole cool for 5 minutes after baking so layers set for clean slices.
Ingredient Swaps or Variations
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Cheese Options: Try mozzarella for stretchiness, pepper jack for spice, or Colby for creaminess.
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Meat Swap: Substitute sausage with crumbled bacon, ham, or even vegetarian sausage.
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Add Veggies: Incorporate diced peppers, onions, mushrooms, or spinach for extra nutrition.
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Gluten-Free Version: Use gluten-free biscuits and flour in the gravy.
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Spicy Kick: Add crushed red pepper flakes or jalapeños to the gravy for heat.
Serving Suggestions
This hearty casserole pairs beautifully with lighter sides like a fresh fruit salad, simple green salad, or scrambled eggs. For brunch spreads, serve with fresh orange juice, coffee, or a mimosa for the adults. It’s also great as a standalone dish for dinner on cold nights.
Make Ahead + Storage Tips
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Make Ahead: Assemble the casserole up to 24 hours in advance. Cover tightly with plastic wrap and refrigerate. Bake uncovered when ready to serve.
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Refrigerate Leftovers: Store in an airtight container for up to 3 days.
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Freeze: Wrap tightly in foil and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
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Reheat: Warm in the oven at 350°F until heated through, or use the microwave for individual servings. For crispier biscuits, reheat slices in the air fryer.
Cultural or Historical Notes
This dish takes inspiration from the classic Southern breakfast of biscuits and gravy, a staple in American comfort food. By combining hashbrowns and cheese, the recipe transforms into a layered breakfast bake that’s both nostalgic and modern, perfect for today’s busy families.
Frequently Asked Questions (FAQ)
Can I use homemade biscuits instead of refrigerated?
Yes! Homemade biscuits will work beautifully; just cut them into small pieces before baking.
Do I need to thaw hashbrowns first?
It’s optional, but thawing and patting them dry can help achieve a crispier base.
Can I make this casserole vegetarian?
Yes, use plant-based sausage and swap cream of mushroom soup for the gravy.
How do I know when it’s done baking?
The biscuits should be golden brown, and the cheese melted and bubbly. Insert a knife in the center—if it comes out hot, it’s ready.
Can I double the recipe?
Yes, use two 9×13-inch pans or a larger casserole dish. Just extend bake time slightly.
Biscuits & Gravy Hashbrown Casserole
Ingredients
Equipment
Method
- Heat a large skillet over medium heat. Cook sausage until browned, breaking it apart with a spoon. Drain excess grease, leaving about 2 tablespoons in the pan.
- Sprinkle flour over sausage. Cook 1–2 minutes, then gradually whisk in milk. Stir until thickened and creamy. Season with salt and pepper. Remove from heat.
- Grease a 9×13-inch baking dish. Spread hashbrowns evenly, sprinkle with half the cheese, then pour gravy evenly over the top.
- Cut biscuits into quarters and arrange over the gravy. Sprinkle with remaining cheese.
- Preheat oven to 375°F (190°C). Bake for 25–30 minutes until biscuits are golden and cheese bubbly.
- Let rest 5 minutes before serving. Serve warm with fruit or eggs.