Description
A hearty Southern breakfast casserole combining creamy sausage gravy, crispy hashbrowns, and fluffy biscuits, all baked into one satisfying dish.
Ingredients
- 1 can refrigerated biscuits (approx. 8 biscuits)
- 4 cups frozen hashbrowns (shredded or diced), thawed
- 1 pound pork breakfast sausage
- 1/4 cup all-purpose flour
- 2 1/2 cups whole milk
- 2 cups shredded cheddar cheese
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F. Grease a 9×13-inch baking dish.
- In a large skillet over medium heat, cook the sausage until browned. Sprinkle in flour and stir to coat.
- Gradually whisk in milk and simmer until thickened. Season with salt and pepper.
- Spread thawed hashbrowns evenly in the prepared baking dish. Tear biscuits into quarters and scatter over hashbrowns.
- Pour sausage gravy evenly over the top.
- Sprinkle with shredded cheddar cheese.
- Bake for 30–35 minutes until golden and bubbly, and biscuits are cooked through.
- Let cool for 5–10 minutes before serving.
Notes
- For a spicier version, use hot sausage or add cayenne to the gravy.
- Customize by adding sautéed vegetables like onions or bell peppers.
- Pre-cook hashbrowns for extra crispiness before assembling.
- Use homemade biscuits for an upgraded flavor.