Biscuits & Gravy Hashbrown Casserole
This creamy, hearty casserole combines fluffy biscuits, crispy hash browns, and rich sausage gravy, topped with gooey cheddar cheese.
Servings: 8 servings
Equipment
- Baking Dish
- Skillet
- Mixing Bowl
Ingredients
Casserole Ingredients
- 1 can (16 oz) Refrigerated biscuits
- 1 lb Breakfast sausage
- 1 cup Shredded cheddar cheese
- 2 cups Frozen hash browns, thawed
- 1 packet Country gravy mix plus milk/water as needed, according to package directions
- 1 cup Milk
- 4 large Eggs
- 1 teaspoon Black pepper
Optional Garnish
- Fresh parsley or green onions for garnish
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with a dab of butter or nonstick spray.
- In a large skillet over medium heat, cook the breakfast sausage, breaking it up with a spoon, until browned and cooked through. Drain off excess grease.
- Follow the package directions to make your country gravy, using the cooked sausage (or stir the sausage into the finished gravy, if you prefer a smoother sauce).
- Open the can of biscuits and cut each one into quarters. Place the biscuit pieces evenly into the prepared baking dish.
- Evenly distribute the thawed hashbrowns over the biscuit pieces, then sprinkle with black pepper.
- Sprinkle shredded cheddar cheese evenly over the hashbrowns. In a small bowl, whisk together the eggs and milk, then pour this mixture over the casserole, trying to cover as much as possible.
- Pour the sausage gravy evenly on top of everything.
- Bake in the preheated oven for 35-40 minutes, until the biscuits are cooked through and the top is golden and bubbling.
- Let cool for a few minutes, garnish with chopped parsley or green onions, and serve warm.
Notes
Leftovers can be refrigerated for up to 4 days. Reheat in the microwave or oven. You can also prepare the casserole the night before and bake it in the morning.