Description
A hearty Southern-inspired breakfast bake with fluffy biscuits, creamy sausage gravy, and golden hashbrowns. Perfect for feeding a crowd.
Ingredients
- 1 can (16 oz) refrigerated biscuits, cut into quarters
- 1 lb breakfast sausage
- 2 cups frozen hashbrowns, thawed
- 2–3 tablespoons all-purpose flour
- 2 cups milk
- Salt and black pepper, to taste
- 1 cup shredded cheddar cheese (optional)
Instructions
- Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish. Cut biscuits into quarters and spread evenly in the dish.
- In a large skillet, cook sausage over medium heat until browned and crumbly. Drain, leaving 1 tablespoon drippings in the pan.
- Sprinkle flour into skillet, whisk, and cook for 1 minute. Slowly add milk, whisking constantly until thickened into gravy. Season with salt and pepper.
- Layer thawed hashbrowns over biscuits, add cooked sausage, then pour gravy evenly on top. Sprinkle cheese if desired.
- Bake for 30–35 minutes, until biscuits are golden and cooked through. Let rest 5 minutes before serving.
Notes
 Thaw and drain hashbrowns well to prevent excess moisture. This casserole can be made ahead, refrigerated overnight, and baked in the morning. Leftovers store well for up to 4 days in the fridge.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American