Easy Biscuits Gravy Hashbrown Casserole

Introduction

Few dishes bring together all the best breakfast flavors in one pan quite like this Biscuits Gravy Hashbrown Casserole. Imagine flaky, golden biscuits layered with savory breakfast sausage, creamy country gravy, crispy hashbrowns, and plenty of gooey melted cheese. It’s a hearty, all-in-one meal that’s perfect for busy mornings, weekend brunch, or even breakfast-for-dinner nights. Whether you’re hosting friends or simply want to treat your family, this recipe guarantees an empty dish at the end of the meal.

My recipe story

I first made this casserole during a cozy winter morning when I needed a hearty breakfast to feed a group of hungry relatives. It quickly became a family favorite — the kind of dish that draws everyone to the kitchen as soon as the smell of biscuits and sausage starts filling the air. Over time, I tweaked the layers to get the perfect balance of biscuit fluffiness, sausage flavor, and creamy gravy richness. Now, it’s my go-to dish whenever I want a make-ahead, crowd-pleasing breakfast that doesn’t require standing over the stove flipping pancakes or frying eggs.

Ingredient breakdown

This recipe uses pantry staples and breakfast favorites, making it easy to throw together on a whim. The base is a can of refrigerated biscuits, which bake up beautifully soft and fluffy. These form the bottom layer, acting almost like a crust that soaks up the sausage gravy flavors. You can use any brand you like, but classic buttermilk biscuits work best for a rich, buttery flavor.

The sausage provides a savory, meaty punch. I recommend using a good-quality breakfast sausage — either mild or spicy, depending on your preference. Once cooked, you’ll make a quick country gravy right in the same pan by whisking flour, milk, and seasonings into the sausage drippings. This gravy is what ties the casserole together, creating that creamy comfort food vibe.

Frozen shredded hashbrowns are the next layer, adding a satisfying crispy potato texture. Finally, we finish everything with a generous layer of shredded cheese (cheddar is classic, but a blend works great too). The result is a layered breakfast bake that’s both hearty and irresistible.

Equipment you’ll need

• 9×13-inch baking dish
• Large skillet or sauté pan
• Mixing bowl
• Whisk
• Wooden spoon or spatula
• Measuring cups and spoons
• Cheese grater (if shredding fresh cheese)

Step-by-step directions

1. Preheat your oven: Start by preheating your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or nonstick spray to ensure your casserole doesn’t stick. This step sets you up for easy serving later.
2. Cook the sausage: In a large skillet over medium heat, cook the breakfast sausage until browned and crumbled, about 6–8 minutes. Drain excess grease if needed, leaving about 2 tablespoons in the pan for flavor. Remove sausage and set aside.
3. Make the gravy: To the same skillet, whisk in 1/4 cup all-purpose flour, stirring constantly to absorb the drippings. Slowly pour in 3 cups of milk, whisking until smooth and thickened, about 5 minutes. Season with salt, pepper, and a pinch of garlic powder if desired. Stir the cooked sausage back into the gravy.
4. Prepare the biscuits: Cut the refrigerated biscuits into quarters and scatter them evenly over the bottom of the prepared baking dish. This will form a biscuit “crust” layer as it bakes.
5. Layer the hashbrowns: Spread the frozen shredded hashbrowns evenly over the biscuit layer. No need to thaw — they’ll cook perfectly in the oven.
6. Add sausage gravy: Pour the sausage gravy mixture evenly over the hashbrowns, making sure every bit is coated for maximum flavor.
7. Top with cheese: Sprinkle a generous layer of shredded cheddar cheese (about 2 cups) over the top. This will melt into a bubbly, golden topping.
8. Bake: Place the casserole in the oven and bake for 35–40 minutes, or until the biscuits are cooked through and the cheese is melted and lightly browned.
9. Cool and serve: Allow the casserole to cool for about 5 minutes before slicing into squares. This helps it set and makes serving easier.

Variations & substitutions

Want to change things up? Try using maple or spicy chorizo instead of breakfast sausage for a flavor twist. For a lighter version, use turkey sausage and low-fat milk in the gravy. You can also add sautéed vegetables like bell peppers, onions, or spinach to boost nutrition and color. Prefer a different cheese? Monterey Jack, Colby, or even a pepper jack blend can give this dish a new personality.

Storage, freezing & make-ahead

This casserole stores well, making it ideal for meal prep. Cover leftovers tightly and refrigerate for up to 4 days. Reheat individual portions in the microwave or warm the entire dish in a 350°F oven until heated through. To freeze, bake the casserole, cool completely, and wrap tightly in foil. Freeze for up to 2 months, then thaw overnight in the fridge and reheat in the oven. You can also assemble it the night before, refrigerate, and bake fresh in the morning — just add 5–10 extra minutes of bake time.

Serving ideas & pairings

This casserole is hearty on its own, but you can round out the meal with a fresh fruit salad, a side of scrambled eggs, or a simple green salad for balance. For brunch, pair it with mimosas, coffee, or a refreshing iced tea. It also makes a fantastic dish for potlucks — just bake and bring right in the dish.

FAQ

Can I use homemade biscuits instead of canned?
Yes! Just cut your homemade biscuit dough into pieces and use it the same way as canned biscuits.

Can I make this vegetarian?
Absolutely. Swap the sausage for plant-based sausage and use a vegetarian gravy base.

What cheese works best?
Sharp cheddar is classic, but a mix of cheddar and mozzarella creates a gooey, stretchy topping.

Can I assemble it the night before?
Yes, cover and refrigerate overnight, then bake in the morning with a slightly longer cooking time.

How do I prevent soggy biscuits?
Be sure to preheat your oven fully and avoid overly thin gravy. The biscuits will rise and bake properly if the oven is hot enough.

Final thoughts

This Biscuits Gravy Hashbrown Casserole is the perfect way to start your morning with a warm, satisfying meal. It’s easy enough for a weekday breakfast yet impressive enough for a holiday brunch. Whether you stick to the classic version or experiment with variations, this dish is sure to become a repeat favorite in your home.

Easy Biscuits Gravy Hashbrown Casserole

---

• Author: Sarah White
• Total Time: 55 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

 A warm, hearty breakfast bake layered with biscuits, savory sausage gravy, crispy hashbrowns, and melted cheese. Perfect for brunch or meal prep!

---

Ingredients

Scale 1x2x3x

• 1 (16 oz) can refrigerated biscuits

• 1 lb breakfast sausage

• 1/4 cup all-purpose flour

• 3 cups milk

• Salt and black pepper, to taste

• 3 cups frozen shredded hashbrowns

• 2 cups shredded cheddar cheese

• 1 tbsp butter or cooking spray for greasing

---

Instructions

1. Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish with butter or nonstick spray.

2. Cook sausage in a large skillet over medium heat until browned, about 6–8 minutes. Remove sausage, leaving 2 tbsp drippings in the pan.
3. Whisk flour into drippings, then slowly pour in milk. Cook, stirring, until thickened into a creamy gravy. Season with salt and pepper, then stir sausage back in.

4. Cut biscuits into quarters and arrange evenly in the prepared dish to form a bottom layer.

5. Spread frozen hashbrowns over the biscuit layer, then pour sausage gravy evenly on top.
6. Sprinkle shredded cheese over the casserole, covering completely.

7. Bake for 35–40 minutes, or until biscuits are cooked through and cheese is melted and golden.

8. Let cool for 5 minutes before slicing and serving.
   

Notes

 For extra flavor, add sautéed onions or bell peppers to the gravy. Assemble ahead, refrigerate overnight, and bake in the morning with 5 extra minutes of

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American