Easy and Quick Biscuits Gravy Hashbrown Casserole

Introduction

If you love the flavors of a hearty Southern breakfast but don’t want to juggle a dozen different pans, this Biscuits Gravy Hashbrown Casserole is about to b

ecome your new favorite. It combines fluffy biscuits, rich sausage gravy, cheesy hashbrowns, and savory sausage into one dish that’s baked to perfection. This recipe is designed to bring all your breakfast cravings together in one bite. It’s a guaranteed crowd-pleaser that works as well for Sunday brunch as it does for a cozy dinner.

My recipe story

This casserole was born out of a family brunch tradition. My grandmother used to make biscuits and sausage gravy from scratch, while my dad always insisted on hashbrowns at the breakfast table. One weekend, when we were all gathered, I thought—why not combine them into one casserole? After experimenting with layering techniques and adjusting the ratios, I landed on this version. Since then, it’s become our go-to recipe for holidays and lazy Sundays. It saves time, reduces kitchen cleanup, and brings that warm nostalgic taste of home to the table.

Ingredient breakdown

This casserole uses just a handful of accessible ingredients that you can find at any grocery store. Each layer contributes to the overall harmony of flavors and textures. The biscuits act as a fluffy, buttery base that soaks up all the goodness of the sausage gravy. You can use refrigerated biscuits for convenience, or homemade if you want to go the extra mile.

The breakfast sausage adds savory depth and a touch of spice, while the creamy gravy ties everything together. Frozen shredded hashbrowns bring a satisfying texture and ensure the casserole is hearty enough to serve as a main dish. Topping it with shredded cheese creates a melty, golden crust that’s irresistible. With these ingredients combined, you’ll get that perfect balance of rich, creamy, cheesy, and crispy in every bite.

Equipment you’ll need

• Large skillet (for browning sausage and making gravy)
• Mixing spoon or spatula
• Measuring cups and spoons
• 9×13-inch baking dish
• Whisk (to smooth out gravy)
• Oven mitts

Step-by-step directions

1. Preheat your oven: Start by setting your oven to 375°F (190°C). Grease your baking dish lightly with butter or cooking spray to prevent sticking. Preparing the dish first ensures an easy cleanup later and helps the casserole release perfectly when serving.
2. Cook the sausage: In a large skillet, brown the breakfast sausage over medium heat until fully cooked and no pink remains. Break it into crumbles with your spatula as it cooks. Drain any excess grease but leave a small amount in the pan to flavor the gravy.
3. Prepare the sausage gravy: To the sausage, sprinkle in a few tablespoons of flour and stir until the meat is coated. Slowly whisk in milk, stirring constantly to avoid lumps. Simmer until the mixture thickens into a creamy gravy. Season with salt and black pepper to taste.
4. Layer the biscuits: Cut the refrigerated biscuits into quarters and place them evenly across the bottom of your prepared baking dish. This forms the soft, buttery base of your casserole.
5. Add hashbrowns and cheese: Spread the frozen shredded hashbrowns over the biscuit layer, followed by half of the shredded cheese. This adds bulk, texture, and a cheesy middle layer that melts beautifully.
6. Pour over the gravy: Spoon the hot sausage gravy evenly across the dish. This step ensures every bite is infused with that savory, creamy flavor. Use the back of your spoon to spread it into all corners.
7. Top with more cheese: Sprinkle the remaining shredded cheese on top for a golden, bubbly finish. Cheese not only adds flavor but also helps lock in the layers as they bake.
8. Bake the casserole: Place the dish in the oven and bake for 30–35 minutes, or until the biscuits are cooked through and the top is golden brown. Let it rest for about 5–10 minutes before serving, which helps the layers set.

Variations & substitutions

One of the best things about this casserole is its flexibility. If you prefer turkey sausage or chicken sausage, feel free to swap it in for a lighter version. For vegetarians, you can use meatless crumbles or sautéed mushrooms for a hearty, umami-rich alternative. Adding vegetables like bell peppers, spinach, or onions will not only add flavor but also boost the nutrition profile.

Cheese lovers can experiment with different varieties—cheddar, Monterey Jack, mozzarella, or even pepper jack for a spicy twist. If you don’t have refrigerated biscuits on hand, crescent rolls or homemade biscuit dough can step in beautifully. This casserole is easy to customize based on what you have in your kitchen or the preferences of your family.

Storage, freezing & make-ahead

This casserole stores well, making it perfect for meal prep. Leftovers can be covered tightly and refrigerated for up to 4 days. Reheat individual portions in the microwave or warm the entire dish in the oven at 350°F (175°C) until heated through.

To freeze, bake the casserole completely, let it cool, then wrap tightly in foil and plastic wrap. It can be frozen for up to 2 months. To reheat from frozen, thaw overnight in the fridge and bake at 350°F until warmed. You can also prepare the casserole ahead, refrigerate it unbaked for up to 24 hours, then bake fresh when ready to serve.

Serving ideas & pairings

While this casserole is hearty enough to stand alone, it pairs beautifully with lighter sides and drinks. A fresh fruit salad or simple green salad balances the richness. For brunch, serve it with mimosas, coffee, or iced tea. It’s also delicious alongside scrambled eggs, roasted vegetables, or even as part of a larger breakfast buffet spread. No matter the occasion, it’s sure to be the star of the table.

FAQ

Can I make this casserole the night before?
Yes! You can assemble the casserole, cover it, and refrigerate overnight. Bake fresh the next morning.

Can I use homemade biscuits?
Absolutely. Homemade biscuits give a rustic touch and even more flavor, though refrigerated biscuits save time.

What type of sausage works best?
Pork breakfast sausage is traditional, but turkey or chicken sausage work well for a lighter version.

How do I know the casserole is done baking?
The biscuits should be golden and cooked through. Insert a toothpick in the center—if it comes out clean, it’s ready.

Can I make this without cheese?
Yes, though cheese adds richness and helps bind the layers. If skipping, add extra hashbrowns or veggies for texture.

Final thoughts

Biscuits Gravy Hashbrown Casserole is a true comfort food classic that’s as practical as it is delicious. It blends all your breakfast favorites into one satisfying dish, perfect for feeding a crowd or meal prepping for the week. With its customizable ingredients an

d simple preparation, this casserole is one you’ll come back to again and again. Whether you’re serving it at a holiday brunch or just want a cozy weekend breakfast, this recipe guarantees warm smiles and full bellies.

Biscuits Gravy Hashbrown Casserole

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• Author: Sarah White
• Total Time: 50 minutes
• Yield: 8 servings

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Description

A hearty Southern-inspired breakfast casserole layered with biscuits, sausage gravy, cheesy hashbrowns, and golden topping. Perfect for brunch or holidays.

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Ingredients

• 1 (16 oz) can refrigerated biscuits
• 1 lb breakfast sausage

• 1/4 cup all-purpose flour

• 2 1/2 cups whole milk
• 1/2 teaspoon salt

• 1/2 teaspoon black pepper

• 3 cups frozen shredded hashbrowns
• 2 cups shredded cheddar cheese, divided

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Instructions

1. Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.

2. Cook sausage in a skillet over medium heat until browned. Drain excess grease, leaving a little for flavor.
3. Stir in flour and cook for 1 minute. Slowly whisk in milk, cooking until thickened into gravy. Season with salt and pepper.

4. Cut biscuits into quarters and arrange evenly in the baking dish.

5. Layer hashbrowns on top, then sprinkle with half of the cheese.
6. Pour sausage gravy evenly over the top and spread into corners.

7. Sprinkle with remaining cheese. Bake 30–35 minutes until golden and bubbly.

Notes

Store leftovers covered in the fridge for up to 4 days or freeze for up to 2 months. Reheat in the oven to keep biscuits crisp. Pair with fresh fruit or coffee for a complete breakfast.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Breakfast, Brunch
• Method: Baking
• Cuisine: American