Biscuits & Gravy Hashbrown Casserole
Creamy, savory, and incredibly comforting, this casserole layers flaky biscuit pieces, juicy breakfast sausage, tender hashbrowns, and a velvety gravy-like sauce topped with gooey cheddar.
Servings: 6 servings
Equipment
- Baking Dish
- Mixing Bowl
- Skillet
Ingredients
Ingredients
- 1 can (16 oz) refrigerated biscuits Cut into quarters
- 1 lb breakfast sausage Cooked and drained
- 2 cups frozen hashbrowns Thawed
- 1.5 cups shredded cheddar cheese Divided
- 2 cups milk
- 3 tbsp all-purpose flour
- 0.5 tsp salt
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13 baking dish with butter or nonstick spray.
- In a medium skillet over medium heat, cook the breakfast sausage until browned and cooked through, about 6–8 minutes. Drain excess grease and set aside.
- In a large mixing bowl, combine the cooked sausage, thawed hashbrowns, and quartered biscuit pieces. Stir gently.
- In another bowl, whisk together the milk, flour, salt, and half of the cheddar until smooth.
- Pour the milk mixture over the sausage, hashbrowns, and biscuits. Fold gently until evenly coated.
- Transfer the mixture into the prepared baking dish, spreading it evenly.
- Sprinkle the remaining cheddar on top.
- Bake for 25–30 minutes until golden brown and bubbling. Tent with foil if browning too quickly.
- Let cool for 5–10 minutes before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Can be frozen for up to 2 months.