Looking for the ultimate weekend brunch or a make-ahead holiday breakfast? This Biscuits and Gravy Hashbrown Breakfast Casserole is a hearty, flavorful dish packed with savory sausage, fluffy biscuits, crispy hashbrowns, and gooey cheddar cheese—all bound together with a rich, seasoned egg mixture. Whether you’re feeding a crowd or meal prepping for the week, this breakfast casserole delivers satisfying, southern-style comfort in every bite.
Table of Contents
Why You’ll Love This Southern-Style Breakfast Casserole
This recipe is more than just a typical breakfast casserole—it’s a complete southern comfort experience in a single dish. It’s easy to assemble, customizable, and combines the best parts of a classic biscuits and gravy breakfast with the texture and ease of a baked casserole. Perfect for busy mornings, family gatherings, or holiday brunches, this dish brings warmth and nostalgia straight to your table.
Ingredients That Make the Magic
• Ground Breakfast Sausage: Adds savory, meaty flavor and a rich, comforting base for the casserole.
• Frozen Shredded Hashbrowns: Offers crispy texture and hearty substance without extra prep.
• Large Flaky Biscuits: Create a buttery, fluffy layer that mimics the texture of homemade biscuits and soaks up the egg mixture beautifully.
• Shredded Cheddar Cheese: Brings sharp, melty richness that ties all the layers together.
• Large Eggs: Act as the binder, setting the casserole into a firm, sliceable dish.
• Milk: Helps create a creamy, custardy texture when baked with the eggs.
• Salt: Enhances all the flavors throughout the casserole.
• Black Pepper: Adds a gentle kick and depth of flavor.
• Garlic Powder: Brings subtle aroma and complements the sausage and cheese layers.
Ingredient Swaps & Dietary Alternatives
Not sure if you have everything in the pantry? Here are easy alternatives that keep the soul of this Biscuits and Gravy Hashbrown Breakfast Casserole intact:
• Turkey Sausage or Plant-Based Sausage: A great swap for traditional pork sausage for lighter or vegetarian options.
• Tater Tots or Diced Potatoes: Substitute for shredded hashbrowns if that’s what you have on hand.
• Homemade Biscuits or Crescent Rolls: Can replace canned biscuits in a pinch.
• Different Cheeses (Monterey Jack, Colby, or Mozzarella): Each offers a unique flavor profile to experiment with.
• Non-Dairy Milk (Almond or Oat): Works well for dairy-free diets.
How to Make Biscuits and Gravy Hashbrown Breakfast Casserole
- Preheat the Oven and Prepare the Dish
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish to prevent sticking. - Cook the Breakfast Sausage
In a skillet over medium heat, brown the ground sausage until fully cooked, breaking it up as it cooks. Drain excess grease and set the sausage aside. - Whisk the Egg Mixture
In a mixing bowl, combine the eggs, milk, salt, pepper, and garlic powder. Whisk until smooth and well incorporated. - Assemble the Casserole Layers
Cut the canned biscuits into bite-sized pieces and spread them evenly across the bottom of your prepared baking dish.
Top with a layer of cooked sausage.
Next, sprinkle the shredded hashbrowns evenly.
Add the shredded cheddar cheese over the hashbrowns. - Add the Egg Mixture
Pour the egg and milk mixture evenly over the layered ingredients. Gently press down to ensure everything is coated and settles into the dish. - Bake to Perfection
Place the dish in the oven and bake for 35–40 minutes. The top should be golden brown, and the eggs should be set in the center (a knife inserted should come out clean). - Cool, Slice, and Serve
Let the casserole rest for 5 minutes before slicing. Serve warm with your favorite gravy or breakfast sides.
Pro Tips for the Perfect Casserole Every Time
• Check for Doneness: The center should not jiggle and should have a firm texture when pressed.
• Avoid Overbaking: Overcooking can dry out the eggs. Start checking at the 35-minute mark.
• Prep Ahead: Assemble everything the night before, refrigerate, and bake in the morning for a no-fuss breakfast.
• Double the Recipe: Feeding a crowd? This dish scales beautifully—just use a larger pan or two 9x13s.
• Add a Gravy Drizzle: For a true southern biscuits and gravy vibe, serve with warm sausage gravy on top.
Delicious Pairings and Flavorful Twists
Pairing Ideas:
• Fresh fruit salad or citrus segments balance the richness.
• Buttery grits or cheesy polenta make it extra comforting.
• A simple arugula salad with lemon vinaigrette adds a bright contrast.
Tasty Twists:
• Spicy Version: Add chopped jalapeños or a dash of hot sauce to the egg mixture.
• Vegetarian Option: Use sautéed mushrooms and spinach in place of sausage.
• Make It Gluten-Free: Use gluten-free biscuits and ensure the hashbrowns are certified gluten-free.
• Add Veggies: Peppers, onions, or even spinach add extra nutrition and flavor depth.
Why This Biscuits and Gravy Casserole Is a Southern Favorite
This Biscuits and Gravy Hashbrown Breakfast Casserole takes beloved southern breakfast elements—flaky biscuits, creamy gravy flavor, and hearty potatoes—and transforms them into a one-dish masterpiece. It embodies all the warm, cozy flavors of a homemade morning meal with the ease of a casserole, making it perfect for holidays, weekend guests, or meal prep.
Whether you’re planning for Christmas morning, Easter brunch, or just a lazy Sunday with family, this casserole delivers every time. It’s satisfying, make-ahead friendly, and endlessly adaptable—no wonder it’s becoming a new breakfast classic.
Conclusion
If you’re searching for a hearty, comforting breakfast that combines the essence of Southern cooking with convenience and crowd-pleasing appeal, this Biscuits and Gravy Hashbrown Breakfast Casserole is a must-try. From the flaky biscuit base to the savory sausage and melty cheese layers, every bite is packed with flavor and homestyle charm. Whether you’re prepping for a holiday brunch, feeding a large family, or just want a satisfying breakfast with minimal morning effort, this casserole checks every box. Make it once, and it’s guaranteed to become a regular in your breakfast rotation.
Frequently Asked Questions
1. Can I make Biscuits and Gravy Hashbrown Breakfast Casserole ahead of time?
Yes! This casserole is perfect for making ahead. Simply assemble all the layers in the baking dish, cover tightly with foil or plastic wrap, and refrigerate overnight. In the morning, let it come to room temperature while the oven preheats, then bake as directed. It’s a great option for holidays or early mornings when you want minimal prep.
2. Can I freeze this breakfast casserole?
Absolutely. After baking, let the casserole cool completely. Slice it into portions and wrap each piece tightly in foil or place in airtight containers. Freeze for up to 2 months. To reheat, thaw overnight in the fridge and warm in the oven or microwave until heated through. The texture holds up well, making it ideal for meal prep.
3. How do I keep the hashbrowns from getting soggy?
To avoid soggy hashbrowns, make sure to use frozen shredded hashbrowns directly from the freezer, not thawed. Thawed potatoes tend to release water during baking, which can affect the texture. Also, avoid adding too much liquid in the egg mixture. Following these steps will ensure crisp, golden hashbrown layers in your casserole
More Relevant Recipes
- Crockpot Breakfast Casserole (Easy Overnight): A perfect make-ahead option similar to the Biscuits and Gravy Hashbrown Breakfast Casserole, this crockpot version uses layers of eggs, potatoes, cheese, and sausage for a fuss-free, overnight breakfast solution.
- Cheesy Potatoes with Smoked Sausage: This hearty, comforting dish features creamy, cheesy potatoes and savory sausage baked to perfection—a great dinner or brunch idea that mirrors the flavors of our original breakfast casserole.
- Cream Cheese Sausage Balls: These bite-sized sausage and cheese snacks are loaded with rich flavor, making them an ideal appetizer or side for a Southern-inspired breakfast spread alongside your favorite breakfast casseroles.
Biscuits and Gravy Casserole
- Total Time: 55 minutes
- Yield: 8 servings
- Diet: Halal
Description
This Biscuits and Gravy Hashbrown Breakfast Casserole is a comforting, southern-inspired dish perfect for brunch, holidays, or meal prep. It layers flaky biscuits, savory sausage, crispy hashbrowns, and cheddar cheese, all baked together in a creamy egg mixture for a hearty and satisfying breakfast.
Ingredients
- 1 pound ground breakfast sausage: for a savory, meaty flavor base
- 1 package (16 oz) frozen shredded hashbrowns: adds crispy texture and substance
- 1 can (16.3 oz) large flaky biscuits: forms a buttery, fluffy base layer
- 1 cup shredded cheddar cheese: brings a rich, melty topping
- 6 large eggs: binds the ingredients into a firm casserole
- 1 cup milk: creates a creamy egg custard base
- 1/2 teaspoon salt: enhances overall flavor
- 1/4 teaspoon black pepper: adds a mild kick
- 1/4 teaspoon garlic powder: brings subtle depth and aroma
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a skillet over medium heat, cook the ground sausage until browned and fully cooked. Drain excess grease and set aside.
- In a large mixing bowl, whisk together the eggs, milk, salt, black pepper, and garlic powder until well combined.
- Cut the canned biscuits into bite-sized pieces and spread them evenly in the greased baking dish.
- Layer the cooked sausage on top of the biscuit pieces.
- Add an even layer of frozen shredded hashbrowns over the sausage.
- Sprinkle the shredded cheddar cheese evenly over the hashbrowns.
- Pour the egg mixture evenly over all the layers in the baking dish.
- Bake in the preheated oven for 35–40 minutes, or until the eggs are fully set and the top is golden brown.
- Allow to cool for 5 minutes before slicing. Serve warm and enjoy!
Notes
- Use frozen hashbrowns directly without thawing to avoid sogginess.
- Let the casserole sit for 5–10 minutes before slicing for cleaner cuts.
- For added flavor, sprinkle cooked onions or bell peppers between layers.
- Great for prepping the night before—assemble and refrigerate, then bake in the morning.
- Serve with sausage gravy for a more traditional Southern-style breakfast.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast, Brunch
- Method: Baked
- Cuisine: Southern American
Nutrition
- Serving Size: 1 slice (1/8 of casserole)
- Calories: 480 kcal
- Sugar: 2 g
- Sodium: 870 mg
- Fat: 32 g
- Saturated Fat: 12 g
- Unsaturated Fat: 17 g
- Trans Fat: 1 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 195 mg