Rise and shine with a hearty breakfast that will make your taste buds dance! The Biscuits and Gravy Hashbrown Casserole is a delightful blend of savory breakfast favorites that satisfies cravings and fuels your day. This casserole takes the classic comfort of biscuits and gravy and elevates it by baking it into a warm, cheesy dish that’s perfect for sharing.

Why Make This Recipe

Who doesn’t love a satisfying breakfast that is both easy to prepare and delicious? This Biscuits and Gravy Hashbrown Casserole is not only a crowd-pleaser but also a time-saver. With minimal prep work, you can whip up a dish that combines the flavors we crave on a lazy Sunday morning. It’s great for family gatherings, holiday brunches, or whenever you want to treat yourself to something special without spending hours in the kitchen!

How to Make Biscuits and Gravy Hashbrown Casserole

Ingredients:

1 can (16 oz) refrigerated biscuits
1 lb breakfast sausage
1 cup shredded cheddar cheese
1 package (20 oz) frozen hashbrowns, thawed

Directions:

Preheat the oven to 350°F (175°C).
In a skillet, cook the breakfast sausage over medium heat until browned, breaking it into crumbles.
In a large bowl, combine the cooked sausage, thawed hashbrowns, and shredded cheddar cheese.
Cut the refrigerated biscuits into quarters and gently fold them into the hashbrown mixture.
Pour the mixture into a greased baking dish and spread evenly.
Bake in the preheated oven for 25-30 minutes, or until the biscuits are golden brown and the casserole is heated through.
Remove from the oven and let it cool for a few minutes before serving.

How to Serve Biscuits and Gravy Hashbrown Casserole

This casserole is best served warm, right out of the oven. You can top it with a drizzle of extra gravy, some sliced green onions, or even a few dollops of sour cream for an added touch of creaminess. Pair it with fresh fruit or a light salad for a balanced brunch spread that everyone will love!

How to Store Biscuits and Gravy Hashbrown Casserole

If you have leftovers (though it’s hard to believe!), let the casserole cool completely before storing it. Keep it in an airtight container in the refrigerator for up to 3 days. You can reheat individual portions in the microwave or warm it back up in the oven until heated through.

Tips to Make Biscuits and Gravy Hashbrown Casserole

For added flavor, consider seasoning the sausage with your favorite herbs or spices as it cooks. A hint of cayenne pepper could give it a nice kick!
Make sure to thaw the hashbrowns completely to ensure a consistent texture throughout the casserole.
If you prefer a cheesy crust, sprinkle some extra cheddar on top during the last few minutes of baking.

Variation

Feel free to customize this casserole to meet your tastes! You can add sautéed vegetables like bell peppers or spinach for a nutritional boost. Alternatively, try using different types of cheese such as pepper jack for heat or mozzarella for a milder flavor.

FAQs

1. Can I use fresh potatoes instead of frozen hashbrowns?
Absolutely! Just make sure to peel and shred the potatoes before cooking them until they’re tender. This will ensure they blend well with the other ingredients.

2. Is this recipe gluten-free?
To make the casserole gluten-free, use gluten-free biscuits and check that the sausage and other ingredients do not contain gluten.

3. Can I prepare this dish ahead of time?
Yes! You can assemble the casserole a day in advance and store it covered in the refrigerator. Just increase the baking time by a few minutes if baking straight from the fridge.

Biscuits and Gravy Hashbrown Casserole

A delightful blend of savory breakfast favorites, this casserole combines the classic comfort of biscuits and gravy baked into a warm, cheesy dish that's perfect for sharing.

Prep Time 15

Cook Time 30

Total Time 45

Serving Size servings

Ingredients

Main Ingredients

1 can (16 oz) refrigerated biscuits
1 lb breakfast sausage
1 cup shredded cheddar cheese
1 package (20 oz) frozen hashbrowns, thawed Make sure to thaw completely for consistent texture

Instructions

Preparation

Preheat the oven to 350°F (175°C).
In a skillet, cook the breakfast sausage over medium heat until browned, breaking it into crumbles.
In a large bowl, combine the cooked sausage, thawed hashbrowns, and shredded cheddar cheese.
Cut the refrigerated biscuits into quarters and gently fold them into the hashbrown mixture.
Pour the mixture into a greased baking dish and spread evenly.

Baking

Bake in the preheated oven for 25-30 minutes, or until the biscuits are golden brown and the casserole is heated through.

Serving

Remove from the oven and let it cool for a few minutes before serving.
Serve warm, topped with extra gravy, sliced green onions, or dollops of sour cream.

Notes

For added flavor, season the sausage with herbs or spices as it cooks. Consider topping with extra cheddar during the last few minutes for a cheesy crust. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.