Biscuits, Gravy & Hashbrown Casserole is the ultimate all-in-one Southern-style breakfast bake. Fluffy biscuits, creamy sausage gravy, crispy hashbrowns, and gooey cheese come together in one pan for a hearty, crowd-pleasing meal. It is perfect for weekend brunch, holiday mornings, potlucks, or any time you want a stick-to-your-ribs comfort breakfast that feels like a diner classic but bakes up easily at home.
Equipment You Will Need
- 9×13-inch casserole dish
- Large skillet
- Medium saucepan (if making gravy separately)
- Large mixing bowl
- Whisk
- Wooden spoon or heatproof spatula
- Measuring cups and spoons
- Sharp knife or bench scraper (for cutting biscuits)
- Cutting board
- Cheese grater (if shredding cheese)
- Aluminum foil (optional, for covering)
Ingredients List
For the base & layers
- 1 (16 oz) can refrigerated biscuits, cut into quarters
- 2–3 cups frozen shredded or diced hashbrowns, thawed and patted dry
- 1 cup shredded cheddar cheese (plus extra for topping if desired)
For the sausage gravy
- 1 lb breakfast sausage (pork, mild or spicy)
- 3 tablespoons butter or sausage drippings (if sausage is very lean)
- ⅓ cup all-purpose flour
- 3 cups whole milk (or 2 ½ cups milk + ½ cup cream for extra richness)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½–1 teaspoon black pepper, to taste
- ½–1 teaspoon salt, to taste
For the egg mixture (optional but recommended)
- 6 large eggs
- 1 cup milk or half-and-half
- ½ teaspoon salt
- ¼ teaspoon black pepper
Optional add-ins & toppings
- Extra shredded cheddar or Colby Jack cheese
- Sliced green onions or chives
- Crumbled cooked bacon
- Red pepper flakes or hot sauce for serving
Step-by-Step Instructions
Begin by preparing your baking dish and biscuits so everything is ready for layering. Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch casserole dish with butter or nonstick spray. Open the can of refrigerated biscuits and cut each one into quarters using a sharp knife or bench scraper.
Scatter the biscuit pieces evenly across the bottom of the prepared dish, leaving a little bit of space between them so they have room to puff and expand as they bake.
Next, prepare the hashbrown layer. If your hashbrowns are frozen, make sure they are thawed and then pat them dry with paper towels to remove excess moisture. Too much water can make the casserole soggy instead of golden and crisp.
In a large mixing bowl, toss the hashbrowns with a pinch of salt and pepper and, if you like, a small handful of shredded cheese. Sprinkle the hashbrowns evenly over the biscuit pieces, gently nudging them into an even layer but not pressing them down too firmly.
Now move on to the sausage gravy, which brings the rich, classic biscuits-and-gravy flavor to the casserole. In a large skillet over medium-high heat, crumble the breakfast sausage and cook, stirring frequently, until it is browned and cooked through with no pink remaining.
If there is a lot of excess grease, spoon off some, but leave a few tablespoons in the pan for flavor and to help form the roux. If your sausage is very lean, add butter to the pan so you have about 3 tablespoons of fat total.
Reduce the heat to medium. Sprinkle the flour evenly over the sausage and drippings in the skillet. Stir constantly for 1–2 minutes to coat the sausage and cook the raw flour taste. The mixture will look thick and a bit pasty at first; keep it moving so it does not scorch.
Slowly start pouring in the milk while whisking or stirring continuously. Add the first cup gradually, allowing the mixture to loosen into a smooth, thick sauce before adding more. Continue adding the remaining milk a bit at a time, stirring as you go, until you have a creamy, pourable gravy.
Season the sausage gravy with garlic powder, onion powder, black pepper, and salt, adjusting to taste. Let it simmer gently for a few minutes until it thickens enough to coat the back of a spoon but is still easy to pour.
Remember that the gravy will continue to thicken in the oven, so keep it slightly looser than you would for serving over plated biscuits. Once it reaches the desired consistency and flavor, remove it from the heat.
If you are using the egg mixture, whisk the eggs, milk or half-and-half, salt, and pepper together in a bowl until smooth and well combined. This step adds a soft, custardy element that fills the gaps between the biscuits and hashbrowns, making the casserole even more hearty and cohesive.
Pour the egg mixture evenly over the biscuit and hashbrown layers in the casserole dish, trying to distribute it as uniformly as possible.
Carefully pour or spoon the hot sausage gravy over the top of the casserole. Aim to cover the surface so the gravy trickles down between the biscuits and hashbrowns.
Use a spoon or spatula to gently spread it if needed, but avoid pressing down on the layers beneath. Sprinkle the shredded cheddar cheese generously over the top, adding more if you like your casserole extra cheesy.
Cover the casserole loosely with foil if you are worried about over-browning, or leave it uncovered if you want the biscuits and cheese to take on a deeper golden color. Place the dish in the preheated oven and bake for about 35–45 minutes.
The exact time will depend on your oven and how thick your layers are. You are looking for biscuits that are fully cooked and puffed, cheese that is melted and bubbling, and the center of the casserole that feels set rather than jiggly when you gently shake the pan.
If you covered the casserole, remove the foil for the last 10–15 minutes of baking so the top can brown nicely. When done, take the dish out of the oven and let it rest for 10–15 minutes before cutting into it.
This rest time allows the gravy and egg mixture to settle and firm up slightly, making it easier to slice neat squares and helping the flavors meld together.
Once it has rested, garnish the top with sliced green onions or chives if you like a pop of color and freshness.
Cut the Biscuits, Gravy & Hashbrown Casserole into hearty portions and serve warm, straight from the pan. A drizzle of hot sauce or a sprinkle of red pepper flakes is a great finishing touch for those who like a little heat.
Expert Tips for Success
For the best texture, keep your hashbrowns as dry as possible before layering them in the casserole. Thawing and blotting them with paper towels reduces steam and helps them cook up tender rather than watery. Using a mix of shredded and diced hashbrowns can add a fun combination of soft and slightly crispy bits in every bite.
Balance your gravy thickness carefully. If it is too thick when it goes into the casserole, the overall bake can feel heavy and stodgy; if it is too thin, the layers may turn soupy.
Aim for a medium consistency that slowly runs off the spoon but still clearly coats it. Taste and season the gravy well before you pour it over the layers, since this is where most of your flavor lives.
Let the casserole rest after baking. It can be tempting to serve immediately, but giving it a few minutes to cool helps it slice cleanly and keeps the gravy from spilling everywhere. This rest period also makes it easier to serve large crowds without the dish falling apart on the plate.
Variations and Substitutions
This casserole is very flexible, so you can adapt it to what you have on hand or to different flavor preferences.
Swap the breakfast sausage for spicy sausage, turkey sausage, or even crumbled chorizo if you want a bolder kick. Add cooked bacon or ham into the hashbrown layer for extra smokiness and texture, especially if you are serving serious meat lovers.
You can also change up the cheese. Cheddar is classic, but Colby Jack, pepper jack, or a blend of mozzarella and cheddar will melt beautifully and add different flavor notes.
Stir a little cheese into the hashbrowns before baking to make the potato layer extra gooey. If you prefer a more egg-forward bake, increase the eggs and milk slightly to create a deeper, more custardy middle layer.
For a shortcut version, use packaged country gravy mix prepared according to the directions, then stir in the cooked sausage before layering. While homemade gravy has the best flavor and texture, the shortcut can be handy on busy mornings or when you are cooking for a crowd and want to simplify your prep.
Serving Suggestions
Biscuits, Gravy & Hashbrown Casserole is a complete meal on its own, but it pairs nicely with a few simple sides. Serve it with a fresh fruit salad or sliced oranges and berries to add brightness and balance to the rich, savory flavors. A crisp green salad with a tangy vinaigrette also cuts through the richness and rounds out a brunch spread.
For large gatherings or holiday mornings, set the casserole at the center of a buffet with scrambled eggs, bacon, and a tray of pastries.
Offer hot sauce, salsa, or country gravy on the side for guests who want extra moisture or heat. Leftover squares reheat well and can even be wrapped in foil for a grab-and-go breakfast that stays satisfying for hours.
Storage, Freezing, and Reheating
Leftover casserole keeps well and makes excellent breakfasts throughout the week.
Allow the dish to cool to room temperature, then transfer portions to airtight containers and refrigerate for up to 3–4 days. To reheat, place a piece on a microwave-safe plate and warm in short intervals until hot, or reheat in a low oven until warmed through for a slightly crisper top.
If you want to freeze the casserole, you can do it either baked or unbaked. For an unbaked freezer version, assemble the casserole in a freezer-safe dish, wrap it tightly in plastic wrap and foil, and freeze for up to 2–3 months.
Thaw overnight in the refrigerator, then bake as directed, adding extra time as needed. For already baked leftovers, wrap individual squares tightly and freeze them. Reheat from frozen in the oven, covered, until hot in the center, then uncover briefly to re-crisp the top before serving.
