This Cheesy Biscuits & Gravy Hashbrown Casserole combines crispy hashbrowns, savory sausage gravy, fluffy biscuits, and melted cheese into a hearty breakfast dish. It’s perfect for feeding a crowd and can be prepared ahead of time for a stress-free morning.
Why this recipe works
- Comforting & Hearty – Packed with bold, savory flavors.
- Easy to Make – Simple ingredients and minimal prep.
- Crowd-Pleasing – Great for family gatherings or holiday breakfasts.
- Make-Ahead Friendly – Assemble ahead and bake when ready.
- Classic Southern Flavors – A perfect blend of biscuits and gravy with cheesy goodness.
What goes in
- 1 pound breakfast sausage
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- Salt and freshly ground black pepper, to taste
- 1 (16-ounce) package frozen shredded hashbrowns, thawed
- 1½ cups shredded sharp cheddar cheese
- 1 (16.3-ounce) can refrigerated buttermilk biscuits
- 6 large eggs
- ½ cup milk
- Optional: ¼ cup chopped green onions for garnish
Directions
Prepare the Sausage Gravy:
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a skillet over medium-high heat, cook the sausage until browned and crumbled, about 5-7 minutes. Do not drain the fat.
- Sprinkle the flour over the cooked sausage, stirring to combine, and cook for 1-2 minutes.
- Gradually whisk in the whole milk, bringing the mixture to a boil. Reduce heat and simmer until thickened, about 5-10 minutes. Season with salt and pepper to taste. Remove from heat and set aside.
Assemble the Casserole:
- Spread the thawed hashbrowns evenly in the prepared baking dish.
- Sprinkle 1 cup of shredded cheddar cheese over the hashbrowns.
- Pour the sausage gravy over the cheese and hashbrowns, spreading it evenly.
Prepare the Biscuit and Egg Layer:
- Cut each biscuit into quarters and arrange them on top of the sausage gravy layer.
- In a bowl, whisk together the eggs, ½ cup of milk, salt, and pepper. Pour this mixture over the biscuits.
Bake:
- Sprinkle the remaining ½ cup of cheddar cheese over the top.
- Bake in the preheated oven for 35-45 minutes, or until the eggs are set and the biscuits are golden brown.
Serve:
- Let the casserole rest for 10 minutes before serving.
- Garnish with chopped green onions, if desired.
Yield and prep time
- Servings: 8 servings
- Prep Time: 20 minutes
- Cooking Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Calories: Approximately 550 kcal per serving
Make it your own
- Spicy Kick: Add red pepper flakes or diced jalapeños to the sausage gravy.
- Meat Variations: Substitute bacon or ham for the sausage.
- Vegetarian Option: Use plant-based sausage and a cornstarch slurry instead of flour.
- Cheese Blend: Mix in Monterey Jack or pepper jack for extra flavor.
- Make It Creamier: Stir in a little sour cream into the eggs for a richer texture.
How to save the rest
- Refrigeration: Store leftovers in an airtight container for up to 3 days.
- Freezing: Freeze individual portions for up to 2 months.
- Reheating: Warm in a 350°F oven for 15 minutes or microwave individual portions for 1-2 minutes.
FAQs
How long does Cheesy Biscuits & Gravy Hashbrown Casserole last in the fridge?
Store in an airtight container in the refrigerator for 3 to 4 days per USDA food safety guidelines. It freezes well for 2 to 3 months. Reheat individual portions in a 350°F oven for 15 minutes or microwave for 1-2 minutes until warmed through.
Can I substitute eggs in this recipe?
I’ve found that this recipe relies on eggs for structure and richness. The content does not suggest specific substitutions for the eggs themselves. Altering this ingredient significantly could change the casserole’s texture and binding properties, so I recommend sticking to the recipe for best results.
How long does this need to chill before serving?
This casserole needs to rest for 10 minutes after baking before serving, allowing the flavors to meld and the casserole to set. The recipe does not specify a chilling time before serving, only a resting period.
What goes well with Cheesy Biscuits & Gravy Hashbrown Casserole?
In my experience, this hearty casserole pairs wonderfully with lighter options. Consider serving it alongside fresh fruit salad for a refreshing contrast, or a simple green salad with a light vinaigrette. Crispy bacon or extra sausage links would also complement the dish nicely for a more substantial meal.
Is Cheesy Biscuits & Gravy Hashbrown Casserole gluten-free?
This recipe is not gluten-free due to the all-purpose flour in the gravy and the refrigerated buttermilk biscuits. To make it gluten-free, you could substitute the all-purpose flour with a cornstarch slurry, as suggested, and use gluten-free biscuits.
A final note
Cheesy Biscuits & Gravy Hashbrown Casserole is a comforting, crowd-pleasing breakfast packed with flavor. Whether you’re making it for a weekend brunch or meal prepping for the week, this easy casserole will be a family favorite!
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Cheesy Biscuits & Gravy Hashbrown Casserole
- Total Time: PT1H5M
- Yield: 8 servings 1x
Description
Cheesy Biscuits & Gravy Hashbrown Casserole blends crispy hashbrowns, sausage gravy, fluffy biscuits, and melted cheese for a hearty breakfast
Ingredients
For the Sausage Gravy:
- 1 lb breakfast sausage
- 2 tbsp all-purpose flour
- 2 cups whole milk
- Salt & black pepper, to taste
For the Casserole:
- 1 (16 oz) package frozen shredded hashbrowns, thawed
- 1½ cups shredded sharp cheddar cheese
- 1 (16.3 oz) can refrigerated buttermilk biscuits
- 6 large eggs
- ½ cup milk
- ¼ cup chopped green onions (optional garnish)
Instructions
Prepare Sausage Gravy:
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a skillet, cook sausage over medium-high heat until browned, about 5-7 minutes.
- Sprinkle flour over sausage, stir, and cook for 1-2 minutes.
- Gradually whisk in milk, bring to a boil, then reduce heat and simmer for 5-10 minutes until thickened. Season with salt & pepper. Set aside.
Assemble Casserole:
- Spread hashbrowns evenly in the prepared dish.
- Sprinkle 1 cup cheddar cheese over hashbrowns.
- Pour sausage gravy over the cheese, spreading evenly.
Prepare Biscuit & Egg Layer:
- Cut biscuits into quarters and arrange on top.
- Whisk eggs, ½ cup milk, salt, and pepper in a bowl. Pour over biscuits.
Bake:
- Sprinkle remaining ½ cup cheddar cheese over top.
- Bake for 35-45 minutes, until eggs are set & biscuits are golden brown.
Serve:
- Let rest for 10 minutes before serving. Garnish with green onions if desired.
Notes
- For extra flavor, add cooked bell peppers or mushrooms.
- Use homemade biscuits instead of refrigerated for a from-scratch touch.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: PT20M
- Cook Time: PT45M
- Category: Breakfast
- Method: Baking
- Cuisine: American