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

Biscuits and Gravy Hashbrown Breakfast Casserole – Best One-Pan Breakfast Bake

Name: Biscuits and Gravy Casserole
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Southern American
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

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

Scale

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

Cook Mode Prevent your screen from going dark

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