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Biscuits and Gravy Hashbrown Casserole Recipe
Emily

Biscuits & Gravy Hashbrown Casserole

A hearty breakfast casserole layered with crispy hashbrowns, creamy sausage gravy, cheddar cheese, and golden biscuits on top. The ultimate comfort food for brunch or holidays.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 squares
Course: Meals for Every Night
Cuisine: American
Calories: 470
Ingredients Equipment Method Notes

Ingredients
  

  • 1 can (16 oz) refrigerated biscuits
  • 1 lb breakfast sausage
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 package (30 oz) frozen shredded hashbrowns
  • 2 cups shredded cheddar cheese

Equipment

  • Large skillet
  • Whisk
  • Spoon or spatula
  • 9x13-inch baking dish
  • knife or kitchen scissors
  • Oven

Method
 

  1. 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.
  2. 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.
  3. Grease a 9×13-inch baking dish. Spread hashbrowns evenly, sprinkle with half the cheese, then pour gravy evenly over the top.
  4. Cut biscuits into quarters and arrange over the gravy. Sprinkle with remaining cheese.
  5. Preheat oven to 375°F (190°C). Bake for 25–30 minutes until biscuits are golden and cheese bubbly.
  6. Let rest 5 minutes before serving. Serve warm with fruit or eggs.

Notes

Make-ahead friendly: Assemble the casserole the night before and bake fresh in the morning. Swap sausage for turkey sausage or add veggies like bell peppers for extra nutrition.