Introduction:
Why You’ll Love This Recipe:
This Biscuits and Gravy Hashbrown Breakfast Casserole is the ultimate comfort food mashup, bringing together three breakfast classics into one glorious, easy-to-bake dish! Imagine layers of crispy hashbrowns, savory sausage gravy, and fluffy, golden biscuits – all baked together to create a warm, hearty, and incredibly satisfying breakfast or brunch casserole. This recipe is perfect for feeding a crowd, potlucks, holiday mornings, or simply when you want a cozy and flavorful start to your day without a ton of fuss.
What makes this breakfast casserole so irresistible? It’s the delightful combination of textures and flavors – the crispy potato base, the rich and creamy gravy, and the soft, buttery biscuits on top. It’s like having biscuits and gravy and hashbrowns all in one delicious bite! Plus, it’s a fantastic make-ahead option and reheats beautifully, making it a stress-free choice for busy mornings or gatherings.
Get ready to impress your family and friends with this crowd-pleasing Biscuits and Gravy Hashbrown Breakfast Casserole – a guaranteed hit that’s as comforting as it is easy to prepare!
INGREDIENTS YOU’LL NEED:
To create this hearty and flavorful Biscuits and Gravy Hashbrown Breakfast Casserole, you’ll need a selection of breakfast staples and pantry-friendly ingredients. These components layer together to create a dish that is both satisfying and easy to assemble. Having everything prepped and measured will make the assembly process smooth and efficient.
For the Hashbrown Layer:
- 20 ounces frozen shredded hashbrowns, thawed – Frozen hashbrowns are a convenient base for this casserole, providing a crispy and hearty layer. Thawing them ensures they cook properly in the casserole.
- 1 tablespoon olive oil or vegetable oil – Oil is used for sautéing the onions and hashbrowns, adding flavor and preventing sticking.
- ½ medium yellow onion, diced – Diced yellow onion adds a savory and aromatic base to the hashbrown layer.
- ½ teaspoon salt – Salt seasons the hashbrowns and enhances their flavor.
- ¼ teaspoon black pepper – Black pepper adds a touch of spice and seasons the hashbrowns.
For the Sausage Gravy Layer:
- 1 pound breakfast sausage (pork sausage roll or links, casings removed) – Breakfast sausage is the star of the gravy, providing a savory and flavorful base. Pork sausage is classic for biscuits and gravy.
- ¼ cup all-purpose flour – Flour is used to thicken the gravy, creating a classic creamy texture.
- 3 cups milk (whole milk or 2% milk recommended) – Milk is the liquid base of the gravy, adding richness and creaminess. Whole milk or 2% milk provides the best texture.
- 1 teaspoon salt – Salt seasons the gravy and enhances the flavors of the sausage and milk.
- ½ teaspoon black pepper – Black pepper adds a key savory spice to the gravy and traditional biscuits and gravy flavor.
- ¼ teaspoon dried sage or thyme (optional, for extra flavor depth) – Dried sage or thyme adds a subtle herb note that complements sausage gravy beautifully.
For the Biscuit Topping:
- 1 (12-16 ounce) can refrigerated biscuit dough (like Pillsbury Grands! or similar large biscuits) – Refrigerated biscuits are a quick and convenient topping for this casserole, providing a fluffy and golden crust. Large biscuits work well for topping a casserole.
- 2 tablespoons melted butter (optional, for brushing biscuits) – Melted butter brushed on the biscuits before baking adds extra richness and helps them brown to a beautiful golden color.
Optional Additions:
- 1 cup shredded cheddar cheese or Monterey Jack cheese (for layering or topping) – Shredded cheese adds a cheesy flavor and gooey texture to the casserole, optional but delicious.
- Chopped fresh parsley or chives (for garnish) – Fresh herbs add a pop of color and freshness as a garnish.
- Pinch of red pepper flakes (for a slight kick in the gravy) – Red pepper flakes add a subtle heat to the gravy for those who like a little spice.
HOW TO MAKE “Biscuits and Gravy Hashbrown Breakfast Casserole”:
Making Biscuits and Gravy Hashbrown Breakfast Casserole is a straightforward layering and baking process, perfect for a comforting and impressive breakfast dish. The recipe is broken down into stages: preparing the hashbrown layer, making the sausage gravy, assembling the casserole, and baking until golden and bubbly. Each component is designed for ease of preparation and maximum flavor payoff.
The process begins by sautéing the thawed hashbrowns with diced onions to create a flavorful and slightly crispy base layer.
Next, the classic sausage gravy is made from scratch, starting with browning breakfast sausage, creating a roux with flour and sausage drippings, and whisking in milk to form a creamy, savory gravy.
Then, the casserole is assembled by layering the sautéed hashbrowns in the bottom of a baking dish, pouring the sausage gravy evenly over the hashbrowns, and optionally sprinkling shredded cheese between or on top of the gravy layer for extra cheesy goodness.
Finally, refrigerated biscuits are arranged on top of the gravy layer, brushed with melted butter (optional), and the entire casserole is baked in the oven until the biscuits are golden brown and the casserole is heated through and bubbly. Let’s explore the step-by-step instructions to guide you through each stage of this comforting and easy recipe.
STEP-BY-STEP INSTRUCTIONS:
Step 1: Prepare the Hashbrown Layer.
Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
Heat olive oil in a large skillet over medium heat.
Add the diced onion and cook for 3-5 minutes, stirring occasionally, until softened and translucent. Sautéing onions until softened releases their sweetness and forms the base of the hashbrown flavor.
Add the thawed shredded hashbrowns to the skillet with the onions. Season with salt and black pepper.
Cook for 8-10 minutes, stirring occasionally, until hashbrowns are slightly softened and lightly browned in spots. You don’t need to fully cook the hashbrowns at this stage, just partially cook them as they will finish cooking in the oven.
Remove from heat and set aside.
Step 2: Make the Sausage Gravy.
In the same large skillet (no need to clean it), crumble the breakfast sausage. Cook over medium heat, breaking it up with a spoon, until browned and cooked through. Cook sausage until no longer pink and browned.
Drain off most of the excess grease from the skillet, leaving about 2-3 tablespoons of sausage drippings in the pan (for flavor in the gravy). You can leave a bit more drippings if you prefer a richer gravy, or drain more if you prefer a leaner gravy.
Sprinkle the flour over the cooked sausage in the skillet. Stir continuously and cook for about 1-2 minutes, allowing the flour to cook slightly and form a roux with the sausage drippings. Cooking the flour slightly removes the raw flour taste and helps thicken the gravy.
Gradually whisk in the milk, a little at a time, into the sausage and flour mixture, whisking constantly to prevent lumps from forming. Whisking ensures a smooth gravy.
Continue whisking and cooking the gravy, stirring occasionally, until it thickens to your desired consistency. This will take about 5-7 minutes. The gravy should thicken enough to coat the back of a spoon.
Season the gravy with salt, black pepper, and dried sage or thyme (if using). Taste and adjust seasoning as needed.
Remove from heat and set aside.
Step 3: Assemble the Casserole.
Spread the sautéed hashbrowns evenly in the bottom of the prepared 9×13 inch baking dish. Create an even layer of hashbrowns as the base of the casserole.
Pour the sausage gravy evenly over the hashbrown layer in the baking dish. Spread gravy evenly over the hashbrowns.
Optional: Sprinkle shredded cheddar cheese or Monterey Jack cheese over the gravy layer at this point for a cheesy middle layer.
Arrange the refrigerated biscuits evenly on top of the gravy layer, spacing them slightly apart. Place biscuits evenly over the gravy to cover the top of the casserole.
Optional: Brush the tops of the biscuits with melted butter for extra richness and golden browning. Brushing with butter enhances browning and flavor.
Step 4: Bake the Casserole.
Bake in the preheated 375°F (190°C) oven for 20-25 minutes, or until the biscuits are golden brown and cooked through, and the casserole is heated through and bubbly. Baking time may vary slightly depending on your oven and biscuit size. Biscuits are done when golden brown and cooked through. Casserole is ready when heated through and gravy is bubbly around edges.
If desired, for extra browning on the biscuits, you can broil for the last 1-2 minutes of baking time, watching carefully to prevent burning. Broiling enhances biscuit browning, but watch carefully to prevent burning.
Step 5: Serve.
Remove the Biscuits and Gravy Hashbrown Breakfast Casserole from the oven and let it cool for a few minutes before serving. Cooling slightly makes it easier to slice and serve.
Garnish with chopped fresh parsley or chives, if desired, for a pop of color and freshness.
Serve hot and enjoy this hearty and comforting breakfast casserole! Serve warm and enjoy this classic breakfast combination in casserole form.
USEFUL TIPS:
To make your Biscuits and Gravy Hashbrown Breakfast Casserole truly exceptional, consider these helpful tips. These suggestions can enhance both the flavor and the overall experience of preparing and enjoying this comforting breakfast dish. Let’s explore some valuable insights to refine your recipe.
For extra crispy hashbrowns, spread them in a single layer in the skillet when sautéing and avoid stirring too frequently, allowing them to brown and crisp up on the bottom before stirring. For crispier hashbrowns, don’t overcrowd the skillet and let them brown undisturbed for a bit.
Use good quality breakfast sausage for the best flavor in your gravy. The flavor of the sausage is the foundation of the gravy, so using a good quality sausage makes a big difference. You can use mild, medium, or spicy breakfast sausage according to your preference.
Don’t overbake the biscuits. Bake the casserole just until the biscuits are golden brown and cooked through. Overbaked biscuits can become dry and tough. Biscuits are done when golden brown and springy to the touch.
If you want to make this casserole ahead of time, you can assemble it up to step 3 (before baking) and store it covered in the refrigerator overnight. Then, bake it in the morning as directed, adding about 5-10 minutes to the baking time as it will be starting from cold. Making ahead saves time on the day you want to serve it.
For a richer gravy, use whole milk or half-and-half instead of 2% milk. Whole milk or half-and-half will create a creamier and richer gravy texture. You can also use a combination of milk and heavy cream for an even more decadent gravy, using about 2 cups milk and 1 cup heavy cream.
If you like a thinner gravy, use slightly less flour or slightly more milk. Adjust flour and milk amounts to get your preferred gravy consistency.
For a thicker gravy, use slightly more flour or simmer the gravy for a few minutes longer to reduce the liquid. Adjust flour and milk amounts or simmering time to get your preferred gravy consistency.
If you want to add more vegetables to this casserole, consider sautéing some diced bell peppers or mushrooms along with the onions for the hashbrown layer, or adding some chopped cooked bacon or ham to the hashbrown layer or gravy. Vegetables or cooked meats can be added for more flavor and variety.
DETAILS:
Prep Time: 25 minutes
The preparation time for Biscuits and Gravy Hashbrown Breakfast Casserole is approximately 25 minutes. This includes the time needed to dice the onion, cook the sausage and make the gravy, sauté the hashbrowns, and assemble the casserole. Efficient prep work makes the baking process smoother and quicker.
Cook Time: 25 minutes
The cooking time for this recipe is around 25 minutes. This encompasses the time to bake the casserole until the biscuits are golden brown and the casserole is heated through. Baking time is relatively straightforward and mostly hands-off while in the oven.
Total Time: 50 minutes
The total time from start to finish for Biscuits and Gravy Hashbrown Breakfast Casserole is approximately 50 minutes. This includes both the prep time and the cook time, making it a reasonably quick breakfast or brunch casserole option.
Yield: 6-8 servings
This recipe yields approximately 6-8 servings, depending on portion sizes. It is ideally suited for a family breakfast or brunch or for feeding a small group. The yield can be easily scaled up or down if you need to serve more or fewer people; simply adjust the ingredient quantities proportionally and use a larger or smaller baking dish. Leftovers are also excellent for reheating.
Category: Breakfast, Brunch, Casserole
This dish is categorized as breakfast, brunch, and a casserole. It is designed to be a hearty and satisfying morning meal, suitable for casual breakfasts or more special brunch occasions. Breakfast casseroles are popular for their convenience and crowd-pleasing nature.
Method: Baking, Skillet Cooking
The primary cooking methods used in this recipe are baking (for the casserole as a whole) and skillet cooking (for sautéing the hashbrowns and making the sausage gravy). Baking brings all the layers together and cooks the biscuits, while skillet cooking prepares the individual components before assembly. Combining baking and skillet cooking provides both texture and flavor development.
Cuisine: American (Comfort Food)
The cuisine of this recipe is best described as American comfort food. Biscuits and gravy and hashbrowns are classic American breakfast staples, and combining them into a casserole creates a hearty and comforting dish that is reminiscent of classic American diner fare. Comfort food dishes like this are often associated with home-style cooking and nostalgic flavors.
Diet: Not specified
The diet classification for this recipe is not specifically limited. However, it is not inherently low-fat or low-calorie due to the sausage gravy and biscuits. It can be modified to be slightly lighter by using leaner sausage, 2% milk instead of whole milk, and reducing butter usage, although these changes will affect the richness and texture. It is not easily adaptable to vegetarian or gluten-free diets in its classic form, but variations could be explored.
NOTES:
Serving Suggestions: Biscuits and Gravy Hashbrown Breakfast Casserole is a complete and satisfying meal on its own, but can be enhanced with simple accompaniments. Serve it hot straight from the oven for the best biscuit texture. Offer hot sauce on the side for those who like a bit of spice. Fresh fruit salad or a side of yogurt can provide a lighter and fresher contrast to the richness of the casserole. A simple green salad can also balance the meal with some freshness. Serve with coffee, tea, juice, or mimosas for brunch.
Make it Ahead: Biscuits and Gravy Hashbrown Breakfast Casserole is an excellent make-ahead dish, perfect for simplifying morning meal preparation.
* Assemble ahead (recommended): You can assemble the entire casserole up to step 3 (before baking), cover it tightly, and store it in the refrigerator overnight. Bake it in the morning as directed, adding about 5-10 minutes to the baking time as it will be starting from cold. Assembling ahead is the best make-ahead method for this casserole.
* Component prep ahead: You can also prepare the hashbrown layer and the sausage gravy separately a day in advance. Store them in separate airtight containers in the refrigerator. In the morning, assemble the casserole and bake as directed. Prepping components ahead also saves time on the day of serving.
Reheating Leftovers: Leftovers of Biscuits and Gravy Hashbrown Breakfast Casserole can be reheated, although the biscuit topping may soften slightly upon reheating. For best results, reheat in the oven at 350°F (175°C) for 10-15 minutes, or until heated through. You can also microwave individual portions for quicker reheating, but the biscuit texture will be softer. Reheat in the oven for best texture retention.
Biscuit Topping Variations: Get creative with your biscuit topping for Biscuits and Gravy Hashbrown Breakfast Casserole!
* Homemade biscuits: Use your favorite homemade biscuit recipe instead of refrigerated biscuits for a more from-scratch approach and potentially different biscuit texture.
* Cheddar biscuits: Use cheddar cheese flavored refrigerated biscuits or add shredded cheddar cheese to homemade biscuit dough for cheesy biscuits.
* Garlic herb biscuits: Brush biscuits with garlic herb butter before baking or add dried herbs (like garlic powder, Italian seasoning, or parsley) to melted butter for brushing.
* Drop biscuits: Use a drop biscuit recipe instead of rolled biscuits for a more rustic and easier topping. Drop biscuits are quicker and easier to make than rolled biscuits.
FREQUENTLY ASKED QUESTIONS:
Can I use different types of sausage?
Yes, you can use different types of sausage for Biscuits and Gravy Hashbrown Breakfast Casserole based on your preference. Good sausage variations include:
* Spicy breakfast sausage: For a spicier kick, use hot breakfast sausage or chorizo sausage.
* Italian sausage (sweet or hot, casings removed): Italian sausage provides a different flavor profile, with fennel and other Italian spices.
* Turkey sausage: For a leaner option, use breakfast turkey sausage. Turkey sausage will be lower in fat than pork sausage.
* Chicken sausage: Chicken sausage is another leaner option, choose a breakfast sausage variety for breakfast flavors.
* Vegetarian sausage crumbles: For a vegetarian version, use plant-based breakfast sausage crumbles (like Beyond Meat or Impossible Sausage). Ensure vegetarian sausage is breakfast sausage flavored for best results.
Can I make this casserole vegetarian?
To make Biscuits and Gravy Hashbrown Breakfast Casserole vegetarian:
* Vegetarian sausage gravy: Use vegetarian breakfast sausage crumbles to make the gravy (see vegetarian sausage options above). Ensure vegetarian sausage crumbles are breakfast sausage flavored.
* Mushroom gravy (alternative, different flavor profile): For a completely different vegetarian gravy, you can make a creamy mushroom gravy instead of sausage gravy. Sauté mushrooms with onions, then make a cream sauce with milk and flour, season with herbs like thyme and sage. Mushroom gravy will have a different flavor profile than classic sausage gravy but is a vegetarian option.
* Vegetarian biscuits: Most refrigerated biscuits are vegetarian, but check labels to confirm if needed.
* Check all ingredients: Ensure all ingredients (biscuits, gravy components, hashbrowns) are vegetarian if needed.
Can I make this casserole dairy-free?
Making Biscuits and Gravy Hashbrown Breakfast Casserole dairy-free requires substitutions for milk and butter.
* Dairy-free milk: Use plant-based milk alternatives like almond milk, soy milk, oat milk, or coconut milk (canned full-fat coconut milk will result in a richer gravy). Oat milk and full-fat coconut milk are good options for creamier gravy.
* Dairy-free butter: Use a dairy-free butter alternative for sautéing hashbrowns and brushing biscuits.
* Dairy-free cheese (optional): If using cheese, use a dairy-free shredded cheese alternative.
* Check all ingredients: Ensure all components (biscuits, sausage, hashbrowns, etc.) are dairy-free if needed. Be aware that dairy-free biscuits and dairy-free cheese may have different textures and flavors compared to dairy-containing versions.
How do I prevent the biscuits from getting soggy?
To prevent the biscuits from getting soggy in Biscuits and Gravy Hashbrown Breakfast Casserole:
* Partially cook hashbrowns: Sautéing the hashbrowns before layering helps to create a slightly drier base and prevent excess moisture in the casserole.
* Thicken gravy adequately: Ensure the sausage gravy is thick enough to coat the back of a spoon. A properly thickened gravy will be less likely to soak into the biscuits and make them soggy.
* Don’t assemble too far in advance if possible: If making ahead, assemble the casserole shortly before baking, or assemble the hashbrown and gravy layers ahead and add biscuits just before baking for best biscuit texture.
* Bake uncovered: Baking the casserole uncovered allows steam to escape and helps the biscuits to brown and crisp up rather than steaming and becoming soggy.
* Serve promptly after baking: Biscuits are best when served fresh and warm. Serve the casserole shortly after baking for optimal biscuit texture.
Can I add eggs to this casserole?
Yes, you can add eggs to Biscuits and Gravy Hashbrown Breakfast Casserole to make it even more of a complete breakfast casserole. To add eggs:
* Scrambled eggs layer: Scramble eggs separately and cook until just set. Layer scrambled eggs on top of the hashbrown layer and before the gravy layer in the casserole.
* Baked eggs within casserole: Whisk eggs with a splash of milk or cream and seasonings. Pour egg mixture over the hashbrown layer, then top with gravy and biscuits. Baking eggs within the casserole will create a more integrated egg layer throughout the casserole.
* Fried or poached eggs on top (serving suggestion): You can also serve fried or poached eggs on top of individual servings of the baked casserole as a serving suggestion.
STORAGE INSTRUCTIONS:
To store leftover Biscuits and Gravy Hashbrown Breakfast Casserole properly and maintain its quality, follow these guidelines:
Cool Completely: Allow the breakfast casserole to cool completely to room temperature before storing. Storing warm food can create condensation inside the container, leading to soggy biscuits and potentially affecting food safety. Do not leave cooked casserole at room temperature for more than two hours to prevent bacterial growth.
Cut into Portions (Optional): For easier reheating and serving, you can cut the cooled casserole into individual portions before storing. This is particularly helpful if you plan to reheat single servings. Cutting into portions is optional but can be convenient for reheating.
Airtight Container: Transfer the cooled casserole portions or the entire casserole to an airtight container or wrap tightly in plastic wrap and then foil. A well-sealed container is essential to prevent the casserole from drying out, absorbing odors from the refrigerator, and maintaining freshness. Use a container with a tight-fitting lid or wrap tightly to seal well.
Refrigerate Promptly: Refrigerate the airtight container of leftover breakfast casserole promptly after cooling. Refrigerate at or below 40°F (4°C) to maintain food safety and prevent spoilage. Leftovers should be stored in the refrigerator within two hours of cooking.
Storage Duration (Refrigerator): Biscuits and Gravy Hashbrown Breakfast Casserole can be safely stored in the refrigerator for up to 3 to 4 days. For best quality and flavor, consume leftovers within the first 2-3 days. Casseroles with biscuits and gravy are generally best enjoyed sooner rather than later, as biscuits can soften over time in the refrigerator.
Reheating Instructions:
For reheating leftover breakfast casserole, oven or microwave reheating are both suitable, with oven generally recommended for better biscuit texture:
- Oven Reheating (Recommended): Reheat the casserole in a preheated oven at 350°F (175°C). Cover the casserole dish loosely with foil to prevent excessive browning of the biscuits and to retain moisture. Bake for 15-20 minutes, or until heated through. Oven reheating helps to crisp up the hashbrowns and slightly revive the biscuit texture compared to microwave.
- Microwave Reheating (Convenient for Single Servings): Place a portion of the casserole on a microwave-safe plate, cover loosely with microwave-safe lid or paper towel, and microwave in 1-2 minute intervals, checking and stirring in between, until heated through. Microwave reheating is quicker and convenient, especially for single servings, but the biscuit texture will be softer and may become slightly chewy. Reheat in short intervals and check frequently to avoid overheating and drying out.
RELATED RECIPES
If you enjoyed this comforting Biscuits and Gravy Hashbrown Breakfast Casserole, you will surely love these other hearty and flavorful breakfast and brunch casserole recipes:
Sausage and Gravy Biscuit Bake (Skillet or Casserole): A deconstructed biscuits and gravy bake where biscuits are baked around and over a skillet of sausage gravy. Offers a skillet-based biscuit and gravy bake option.
Breakfast Sausage and Hashbrown Casserole (Cheese and Eggs): A classic breakfast casserole combining sausage, hashbrowns, eggs, and cheese, often baked in a 9×13 dish. A more traditional breakfast casserole with eggs and cheese as key components.
French Toast Casserole (Baked French Toast with Custard): A sweet breakfast casserole featuring bread soaked in a custard and baked until golden brown, often topped with fruit or syrup. A sweet casserole alternative for brunch or special occasions.
Spinach and Artichoke Strata (Savory Bread Casserole): A savory bread pudding style casserole with spinach, artichoke hearts, cheese, and eggs, baked until set and golden. A vegetarian and savory bread-based casserole option.
Ham and Cheese Croissant Casserole (Breakfast or Brunch): Croissants layered with ham and cheese, baked in a custard and often topped with a savory or sweet glaze. A more elegant and pastry-based breakfast casserole.
CONCLUSION
Biscuits and Gravy Hashbrown Breakfast Casserole is truly the epitome of a satisfying and crowd-pleasing breakfast or brunch dish, bringing together beloved comfort food elements into one easy and bakeable casserole. From the crispy hashbrown base to the creamy, savory sausage gravy and the fluffy, golden biscuit topping, every layer of this recipe is designed to create a harmonious and utterly delicious meal that is both hearty and deeply comforting. It’s the perfect solution for a relaxed weekend breakfast, a festive holiday brunch, or anytime you want to treat your family and friends to a truly special morning feast.
This recipe beautifully balances straightforward techniques with deeply rewarding flavors and textures, making it accessible for cooks of all skill levels. The readily available ingredients and clear, step-by-step instructions mean that anyone can confidently create this comforting and impressive Biscuits and Gravy Hashbrown Breakfast Casserole at home. Whether you are a seasoned home cook looking for a reliable and crowd-pleasing breakfast casserole or a beginner cook wanting to master a classic comfort food dish, you can achieve breakfast casserole perfection with this recipe.
So gather your ingredients, preheat your oven, and prepare to indulge in the hearty, savory, and utterly delightful goodness of this Biscuits and Gravy Hashbrown Breakfast Casserole masterpiece. Enjoy the simple assembly process and the immense pleasure of sharing this truly satisfying and family-friendly meal with your loved ones. This is one recipe that is destined to become a cherished staple in your breakfast and brunch repertoire, a beloved classic that you’ll return to again and again for its simple comfort, heartwarming flavors, and undeniable ability to bring smiles to faces around your table. You’ll be declaring Biscuits and Gravy Hashbrown Breakfast Casserole your new go-to breakfast casserole for any occasion!
