Biscuits & Gravy Hashbrown Casserole

This Biscuits & Gravy Hashbrown Casserole combines all your favorite Southern breakfast flavors into one easy, delicious dish. Perfect for brunch, holidays, or meal prep, this casserole is creamy, savory, and loaded with cheesy goodness.

Ingredients

For the Casserole:

• 1 (30 oz) bag frozen hashbrowns, thawed
• 1 pound breakfast sausage
• 1/2 cup onion, finely chopped
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 2 cups shredded cheddar cheese
• 6 large eggs
• 1 cup milk
• 1 (10.5 oz) can condensed cream of mushroom or cream of chicken soup
• 1 (8-count) can refrigerated biscuits

For the Gravy:

• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 2 cups whole milk
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon onion powder
• 1/2 teaspoon ground sage (optional)

Instructions

Step 1: Cook the Sausage

1. Preheat oven to 375°F (190°C).
2. In a large skillet over medium heat, cook the sausage and onion until browned and fully cooked.
3. Drain excess grease and set aside.

Step 2: Prepare the Casserole Mixture

1. In a large mixing bowl, combine hashbrowns, cooked sausage mixture, shredded cheese, salt, pepper, garlic powder, and smoked paprika.
2. In a separate bowl, whisk together eggs, milk, and condensed soup.
3. Pour the egg mixture over the hashbrown mixture and stir to coat evenly.
4. Spread the mixture evenly into a greased 9×13-inch baking dish.

Step 3: Add Biscuits and Bake

1. Open the biscuits and cut them into quarters.
2. Evenly place the biscuit pieces on top of the casserole.
3. Cover with foil and bake for 30 minutes.
4. Remove foil and bake for an additional 15-20 minutes until biscuits are golden brown and cooked through.

Step 4: Make the Gravy

1. In a medium saucepan, melt butter over medium heat.
2. Whisk in the flour and cook for 1-2 minutes, stirring constantly.
3. Gradually whisk in the milk, stirring until the gravy thickens.
4. Season with salt, black pepper, onion powder, and ground sage.
5. Remove from heat and set aside.

Step 5: Serve

1. Let the casserole cool for 5-10 minutes.
2. Pour or drizzle the gravy over the top before serving.
3. Garnish with extra cheese, green onions, or parsley if desired.

Storage & Reheating Tips

• Refrigeration: Store in an airtight container for up to 4 days.
• Freezing: Freeze unbaked (without biscuits) for up to 2 months. Add biscuits before baking.
• Reheating: Warm in the oven at 350°F (175°C) for 15 minutes, or microwave individual servings.

Conclusion

This Biscuits & Gravy Hashbrown Casserole is the ultimate comfort food for breakfast or brunch. It’s creamy, cheesy, and topped with golden, buttery biscuits. Serve it with fresh fruit or a side of bacon for a complete meal. Enjoy!