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Biscuits and Gravy Hashbrown Breakfast Casserole Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 82 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 8 servings
  • Category: Breakfast Casserole
  • Method: Baking
  • Cuisine: American

Description

This Biscuits and Gravy Hashbrown Breakfast Casserole combines classic breakfast flavors into a hearty, comforting dish. Ground breakfast sausage, flaky biscuit pieces, crispy hashbrowns, and shredded cheddar cheese are layered and baked with a rich egg and milk mixture, creating a satisfying morning meal perfect for family breakfasts or brunch gatherings.

Ingredients

Meat

  • 1 pound ground breakfast sausage

Vegetables

  • 1 package (16 ounces) frozen shredded hashbrowns

Dairy & Eggs

  • 1 cup shredded cheddar cheese
  • 6 large eggs
  • 1 cup milk

Bread

  • 1 can (16.3 ounces) large flaky biscuits

Seasonings

  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder

Instructions

  1. Preheat and Prepare Baking Dish: Preheat your oven to 350°F and grease a 9×13-inch baking dish to prevent sticking and ensure even cooking.
  2. Cook Sausage: In a skillet over medium heat, cook the ground sausage until browned and cooked through. Once done, remove from heat and set aside to cool slightly.
  3. Mix Egg Mixture: In a large bowl, whisk together the six eggs, one cup of milk, half a teaspoon of salt, a quarter teaspoon of black pepper, and a quarter teaspoon of garlic powder until well combined.
  4. Prepare Biscuit Layer: Cut the large flaky biscuits into bite-sized pieces and evenly spread them across the bottom of the prepared baking dish.
  5. Layer Sausage, Hashbrowns, and Cheese: Layer the cooked sausage over the biscuit pieces, then add the frozen shredded hashbrowns on top, followed by a layer of shredded cheddar cheese.
  6. Add Egg Mixture: Pour the egg and milk mixture over the layered ingredients in the baking dish, allowing it to distribute evenly.
  7. Bake: Place the casserole in the preheated oven and bake for 35 to 40 minutes, or until the casserole is set in the middle and the top is golden brown.
  8. Cool and Serve: Remove the casserole from the oven and let it cool for a few minutes before slicing and serving warm.

Notes

  • To save time, use pre-cooked sausage or turkey sausage as a substitute.
  • For a spicier twist, add chopped jalapeños or red pepper flakes to the egg mixture.
  • Feel free to swap cheddar cheese with Monterey Jack or pepper jack for different flavor profiles.
  • Make-ahead option: Prepare the casserole the night before, refrigerate, and bake in the morning—add an extra 5 to 10 minutes to the baking time if baking cold.
  • Ensure the hashbrowns are thawed slightly or patted dry to avoid excess moisture in the casserole.

Find it online: https://slsrecipes.com/biscuits-and-gravy-hashbrown-breakfast-casserole-recipe/