Biscuits Gravy Hashbrown Bake

There is nothing cozier than waking up to a hot dish of biscuits gravy hashbrown casserole. This recipe brings together flaky biscuits, savory sausage, creamy sausage gravy and crispy hashbrowns for a one-pan breakfast that always disappears before lunchtime. Perfect for family weekends or feeding a hungry crowd, it is as simple to throw together as it is deeply comforting.

My family requests this every time guests stay overnight. I first made it for a holiday brunch and now it is my go-to for busy mornings when I want hearty comfort food without the fuss.

Ingredients

• Jimmy Dean Premium Pork Sausage: gives a rich and meaty base with just the right amount of seasoning. Try to get freshly ground sausage if available for the best flavor.
• Ore-Ida Shredded Hash Browns: bring convenience and crisp texture. Look for hashbrowns that are frozen not thawed for the right consistency.
• Pillsbury Grands Buttermilk Biscuits: guarantee fluffy and buttery layers on top. Choose the biscuits with real buttermilk for a homemade taste.
• McCormick Sausage Flavor Gravy Mix: makes this casserole creamy and savory in minutes. A quality mix gives depth to the dish so try not to skimp.
• Shredded cheddar cheese: adds meltiness and a little tang. Go for a sharp cheddar from the cheese section for the best melt and flavor.
• Milk: brings everything together for a creamy consistency. Whole milk is best but any milk will work.
• Garlic powder, salt and black pepper: add a subtle warmth while salt and black pepper balance and highlight all the flavors. Use fresh spices for the brightest flavor.

Instructions

Preheat and Prepare:

Fire your oven up to 375F or 190C and generously grease a 9x13 inch baking pan. This prevents sticking so your casserole lifts out easily and helps the biscuits crisp up on the sides.

Brown the Sausage:

Brown up the pork sausage in a large skillet over medium heat. Break up the sausage with a wooden spoon as it cooks so you end up with small crumbles not big chunks. Let it get a little caramelization for the best flavor. Once cooked through, drain off any excess grease so the casserole is not oily.

Layer the Base:

Scatter the frozen hashbrowns evenly across the bottom of your greased pan. Immediately spread the cooked and drained sausage on top. Pat down gently for an even layer as this will help everything bake evenly.

Mix and Pour the Gravy:

In a mixing bowl whisk the McCormick gravy mix with milk until perfectly smooth without lumps. Pour this mixture slowly and evenly across the sausage and hashbrown layers. It will look thin but thickens beautifully in the oven.

Add the Cheese:

Top the casserole with all the shredded cheddar cheese making sure every spot is covered. This forms an irresistible cheesy crust that melts down into the other layers.

Arrange the Biscuits:

Hack or cut each biscuit into four pieces for lots of little biscuit bites over the top. Scatter the biscuit chunks in a single layer across the cheese so there is space for them to puff up and get golden crisp in the oven.

Bake:

Bake the casserole uncovered for 25 to 30 minutes. You are looking for the biscuits to rise and turn deep golden brown and for the casserole to bubble at the edges. This bakes everything through while keeping the top crispy.

Rest and Serve:

Let the casserole rest for at least 5 minutes after removing from the oven. This helps the gravy set slightly and makes scooping portions neater. Serve warm straight from the pan.

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My favorite part of this recipe is always the golden cheesy crust right under the biscuits. My kids compete for the corner pieces every time and it never fails to bring everyone to the table with smiles.

Storage Tips

Cool leftovers to room temperature and refrigerate tightly covered for up to three days. To freeze slice into portions and wrap well or use a sealed container. When reheating add a splash of milk and cover with foil to keep everything moist.

Ingredient Substitutions

No sausage on hand Swap for cooked bacon or vegetarian crumbles. You can also use homemade gravy or a different cheese blend if you prefer a milder or spicier profile. If you want gluten free there are biscuit and gravy mixes available to fit those needs.

Serving Suggestions

This casserole eats like a meal but pairs beautifully with some fresh fruit or a simple green salad for balance. Leftovers are delicious crisped in a hot skillet the day after and it makes a killer breakfast sandwich stuffed into a split biscuit.

Cultural History

Biscuits and gravy is a beloved Southern staple and this casserole version is a clever way to serve it to a crowd. While traditional recipes simmer gravy from scratch, shortcuts like these make it easy to keep the tradition alive even on busy mornings.

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This casserole is sure to become a breakfast favorite for any occasion. With its cozy layers and simple steps, you will want to make it again and again.

Frequently Asked Questions

→ What kind of sausage is best?

Premium pork sausage adds rich flavor, but you can use turkey or plant-based sausage for lighter options.

→ Can I prepare this ahead?

Yes, assemble everything except the biscuits and cheese, refrigerate overnight, then top and bake fresh.

→ Do I need to thaw the hashbrowns?

No need to thaw. Bake straight from frozen for best texture and easy prep.

→ What cheese works well besides cheddar?

Monterey Jack, mozzarella, or pepper jack melt beautifully and add different flavor notes.

→ Can I use homemade biscuits?

Absolutely. Homemade biscuits add great texture and flavor if you have extra time to make them.