Masters of kitchen
There’s just something magical about a Southern breakfast casserole that brings people running to the table. I still remember the first time I had biscuits and gravy hashbrown casserole at a friend’s holiday brunch—it was bubbling hot, smelled like pure comfort, and every bite was creamy, cheesy, and satisfying. One helping turned into two (okay, three), and I was hooked.
This isn’t just a dish—it’s a whole mood. Think flaky biscuits, golden hashbrowns, savory sausage gravy, and a layer of melty cheese, all baked into one soul-warming casserole. It’s the kind of recipe that feels like a big hug, whether you’re feeding a hungry crowd on Christmas morning or making Sunday brunch feel extra special.
The best part? It’s easy to prep ahead, budget-friendly, and endlessly customizable. Whether you’re cooking for picky eaters or spice lovers, this dish can flex to fit the occasion. Serve it for holidays, potlucks, or lazy weekends—and get ready for everyone to ask for the recipe.
What Is Biscuits and Gravy Hashbrown Casserole?
Biscuits and Gravy Hashbrown Casserole is exactly what it sounds like: the greatest Southern breakfast hits—all in one pan. It takes the classic comfort of flaky biscuits and sausage gravy and layers it with crispy hashbrowns and cheese for a heartier, fork-and-knife-friendly twist.
Here’s how it works: At the bottom, a bed of golden hashbrowns creates a sturdy base. Then comes a rich, peppery sausage gravy that gets soaked into every nook. A layer of sharp cheddar cheese adds melty goodness, and fluffy biscuits crown the top. Bake it until bubbly and golden, and you’ve got a dish that’s equal parts crispy, creamy, and comforting.
It’s rooted in traditional Southern flavors but with a modern casserole spin that makes it perfect for sharing. Whether you’re craving a cozy family breakfast or need something crowd-pleasing for brunch, this dish is a winner every time.
Ingredients for Biscuits and Gravy Hashbrown Casserole (And Why They Work)
What makes this casserole truly irresistible is how each ingredient plays its part:
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Biscuits: You can use canned biscuits for ease or make your own if you’re feeling ambitious. They add buttery flakiness and a soft top layer that balances the creamy textures below.
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Breakfast Sausage: Choose your favorite—mild for a traditional taste or spicy for a kick. Sausage brings the bold, savory flavor that defines the gravy.
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Milk or Cream: This is the base for your gravy. Whole milk works beautifully, but using a splash of heavy cream takes richness to the next level.
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Hashbrowns: Go for frozen shredded hashbrowns or cube-style potatoes. Just make sure to thaw and pat dry to avoid excess moisture. They form a crispy, hearty foundation.
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Cheese: Cheddar is the go-to. Its sharpness complements the sausage and adds that gooey, melty layer everyone loves.
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Seasonings: Salt and pepper are musts. Add garlic powder or onion powder for an extra layer of flavor.
Bold tip: Use freshly cracked black pepper in the gravy for a warm, peppery bite—it makes all the difference!
Each layer adds texture and flavor, making every forkful comforting, filling, and deeply satisfying.
How to Make Biscuits and Gravy Hashbrown Casserole Step-by-Step
This recipe comes together quickly—just a little prep and your oven does the rest.
Step 1: Brown the Sausage
In a large skillet over medium heat, crumble and cook your breakfast sausage until browned and fully cooked. Drain excess grease but leave a little for flavor.
Step 2: Make the Sausage Gravy
Sprinkle in all-purpose flour and stir to coat the sausage. Gradually whisk in milk (or cream) until smooth. Season with salt, pepper, and optional garlic/onion powder. Let simmer until thickened—like a pourable gravy.
Step 3: Prepare the Baking Dish
Lightly grease a 9×13-inch casserole dish. Spread a layer of thawed and dried hashbrowns across the bottom.
Step 4: Add the Sausage Gravy
Pour the hot gravy over the hashbrowns, spreading it evenly so it soaks into the potatoes.
Step 5: Sprinkle Cheese
Top with a generous handful of shredded cheddar cheese for that melty, gooey layer.
Step 6: Top with Biscuits
Place raw biscuits on top—canned or homemade. Space them slightly apart so they can rise and brown. If you prefer crispier biscuits, pre-bake them halfway on a baking sheet and then add on top.
Step 7: Bake Until Bubbly
Bake at 375°F (190°C) for 25–30 minutes, or until biscuits are golden brown and cooked through, and the casserole is hot and bubbling at the edges.
Pro Tip: For ultra-crispy biscuit tops, brush with melted butter halfway through baking.
Let it cool for 5 minutes before serving so everything sets up just right.
Make-Ahead Tips & Meal Prep Advice
This casserole is a meal prep dream—perfect for busy mornings, holidays, or when hosting guests.
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The Night Before: Cook the sausage and make the gravy ahead of time. Store both separately or assembled in the baking dish (without the biscuits) and refrigerate overnight.
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Add Biscuits Fresh: For best texture, wait to place the biscuit layer until just before baking. This keeps them from getting soggy.
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Refrigerator Storage: Store leftovers in an airtight container for up to 4 days. Reheat individual portions in the microwave or warm the whole pan in the oven at 325°F (160°C) covered with foil.
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Freezer Friendly: You can freeze the casserole fully baked or as a pre-assembled (unbaked) meal. Wrap tightly and label. Bake from frozen, adding 10–15 extra minutes and covering with foil to avoid over-browning.
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This make-ahead flexibility is why so many busy cooks rely on it for stress-free brunches!
Biscuits and Gravy Hashbrown Casserole Variations You’ll Love
This dish is endlessly adaptable, which makes it a favorite in so many homes. Try one of these fun twists to match your taste or the ingredients you have on hand.
Spicy Twist
Kick things up with hot breakfast sausage or swap in pepper jack cheese for a melty, spicy surprise. A pinch of red pepper flakes in the gravy adds an extra kick without overpowering the dish.
Vegetarian Version
Skip the meat and make it veggie-friendly! Sauté mushrooms, spinach, and onions as the base, then make a roux-based vegetarian gravy using veggie broth and butter. It’s just as creamy and flavorful.
Loaded Version
Go big with scrambled eggs, diced bell peppers, or even jalapeños layered over the hashbrowns. Add extra cheese for a true “loaded” brunch casserole experience.
Biscuit-Free Option
Not a biscuit fan? No problem. You can use crescent roll dough, puff pastry, or simply double the hashbrowns and top with extra cheese. You’ll still get those rich, savory layers.
Bold tip: No matter the variation, always bake until bubbly and golden for that perfect finish!
How to Store and Reheat Biscuits and Gravy Hashbrown Casserole
This casserole is just as good the next day—if not better!
Storage:
Store leftovers in an airtight container in the fridge for up to 4 days. You can also leave it right in the casserole dish—just cover tightly with foil or plastic wrap.
Reheating:
For best results, reheat in the oven at 325°F (160°C) until warmed through. Cover with foil to keep the biscuits from overbaking. The microwave works for individual servings, but the biscuits may soften.
Freezing Tips:
You can freeze the casserole fully baked or freeze just the gravy + hashbrown base. Wrap tightly in plastic wrap and foil, label, and freeze for up to 2 months.
Reheating from frozen: Cover with foil, bake at 350°F (175°C) for 45–60 minutes, uncovering for the last 10 minutes to crisp up the top.
What to Serve With It
This hearty casserole pairs best with fresh, light sides to balance out its richness.
Fruity Favorites:
A bowl of fresh fruit salad, sliced melon, or a tart berry compote brings bright contrast to the creamy, savory casserole.
Light Greens:
Serve with a side of arugula salad or mixed greens tossed in a citrus vinaigrette. It adds a refreshing crunch to every bite.
Perfect Beverages:
Classic coffee, iced lattes, or even mimosas make it feel brunch-worthy. For a non-alcoholic option, try sparkling water with lemon or orange juice.
Extra Sauce Options:
Set out a few fun condiments like hot sauce, country gravy, or jalapeño ranch for guests to drizzle on top.
Hosting tip: Serve buffet-style with fruit and drinks for an easy, impressive brunch spread.
Expert Tips for the Perfect Biscuits and Gravy Hashbrown Casserole
Here’s how to make sure your casserole is golden, gooey, and perfect every single time:
Gravy Thickness Tip
Your sausage gravy should be a little runny before baking. It will thicken up in the oven, so don’t be tempted to make it too thick on the stovetop.
Crispy Hashbrown Trick
Always thaw and pat dry your hashbrowns before using. This prevents sogginess and helps them crisp up beautifully at the bottom of the casserole.
Biscuit Placement
Don’t cram the biscuits too close together. Leave space between them to rise and brown evenly. If you like super-crisp tops, brush with melted butter halfway through baking.
Bonus Tip: Grate your own cheese—it melts smoother and tastes richer than pre-shredded blends.
These simple techniques can take your casserole from “good” to “gone in minutes!”
FAQs
Can I use crescent rolls instead of biscuits?
Absolutely! Crescent roll dough bakes up beautifully and gives a slightly flakier, buttery texture. Just cut to fit your pan and place over the top layer before baking.
How do I keep hashbrowns from getting soggy in a casserole?
The key is to thaw completely and press out excess moisture using paper towels. You can also sauté them briefly in a pan to remove extra water and give them a head start on crisping.
Can this casserole be made without sausage?
Yes—either skip it or replace with vegetarian alternatives like sautéed mushrooms, soy chorizo, or plant-based sausage. Make your gravy using butter and veggie broth instead of meat drippings.
How long does it take to bake from frozen?
If frozen solid, it typically takes 45–60 minutes at 350°F (175°C). Cover with foil for the first 40–45 minutes to prevent over-browning, then uncover to finish.
What cheese works best for this dish?
Sharp cheddar is the classic choice, but you can mix in mozzarella for meltiness, or go bold with smoked gouda or pepper jack for extra flavor.
Biscuits and Gravy Hashbrown Casserole
Equipment
- Large Skillet
- Whisk
- 9x13 inch baking dish
- Mixing spoon or spatula
- Measuring cups/spoons
- Oven
Ingredients
- 1 lb breakfast sausage mild or spicy
- 3 tbsp all-purpose flour
- 2 cups milk or half & half for richer gravy
- Salt and black pepper to taste
- 4 cups thawed frozen hashbrowns patted dry
- 1½ cups shredded cheddar cheese
- 1 can refrigerated biscuits or 8 homemade biscuits
- Optional: garlic powder onion powder, paprika
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
- Brown sausage in a skillet; do not drain completely.
- Stir in flour and cook 1 minute. Gradually whisk in milk. Simmer until thickened. Season to taste.
- Spread hashbrowns in baking dish. Pour sausage gravy over evenly.
- Sprinkle shredded cheddar cheese on top.
- Arrange raw biscuits on top, spaced apart.
- Bake uncovered for 30–35 minutes until biscuits are golden and casserole is bubbling.
- Cool 5 minutes before serving.
Notes
- For crispier biscuits, pre-bake them halfway before placing on top.
- Vegetarian? Swap sausage for mushrooms and use veggie broth in the gravy.
- You can freeze the casserole baked or unbaked—just adjust baking time accordingly.
- For extra flavor, add diced peppers, jalapeños, or green onions before baking.
Nutrition
