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)
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