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 You’ll Love This Recipe

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.

Ingredients

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.

Servings and Timing

Servings: 8 servings
Prep Time: 20 minutes
Cooking Time: 45 minutes
Total Time: 1 hour 5 minutes
Calories: Approximately 550 kcal per serving

Variations

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.

Storage/Reheating

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

Can I make this casserole ahead of time?

Yes! Assemble the casserole the night before, cover, and refrigerate. Bake in the morning.

Can I use homemade biscuits instead of canned?

Absolutely! Just ensure they are cut into small pieces for even baking.

How do I prevent the biscuits from getting soggy?

Make sure the biscuits are evenly distributed and not overly soaked in the egg mixture.

Can I use a different type of cheese?

Yes! Try Colby Jack, Swiss, or smoked Gouda for a different flavor.

What can I serve with this casserole?

Pair it with fresh fruit, a side of bacon, or a simple green salad.

Can I make this dairy-free?

Use plant-based milk and dairy-free cheese alternatives.

How do I make it gluten-free?

Use gluten-free biscuits and a cornstarch slurry instead of flour in the gravy.

Can I add vegetables to this dish?

Yes! Bell peppers, mushrooms, or spinach make great additions.

Can I cook this in a slow cooker?

Yes! Cook on low for 4-5 hours or high for 2-3 hours.

Is this casserole freezer-friendly?

Yes, freeze individual portions for quick, easy breakfasts.

Conclusion

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!

Cheesy Biscuits & Gravy Hashbrown Casserole

Author: Chef Clara
Total Time: 1 hour 5 minutes
Yield: 8 servings 1x

Print Recipe

Description

Cheesy Biscuits & Gravy Hashbrown Casserole blends crispy hashbrowns, sausage gravy, fluffy biscuits, and melted cheese for a hearty breakfast

Ingredients

Scale

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)

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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: 20 minutes
Cook Time: 45 minutes
Category: Breakfast
Method: Baking
Cuisine: American