Easy Biscuits and Gravy Casserole Recipe

The Ultimate Comfort Breakfast Casserole

There’s something undeniably magical about the combination of fluffy biscuits and savory gravy. It’s a classic for a reason! But sometimes, we want that comforting flavor without the fuss of making each component separately. Enter the Biscuits and Gravy Casserole! This recipe takes all the beloved elements of your favorite breakfast and bakes them into one harmonious dish. Imagine crispy hash browns forming a delightful base, layered with rich, creamy sausage gravy, fluffy dollops of biscuit dough, and melting cheese. It’s a flavor explosion that will have your family begging for seconds. Perfect for lazy weekend mornings, holiday brunches, or even a casual weeknight dinner when you’re craving something truly comforting, this casserole is a guaranteed crowd-pleaser. We’ve streamlined the process to make it as straightforward as possible, ensuring even beginner cooks can achieve delicious results.

Ingredients for Your Biscuits and Gravy Masterpiece

The beauty of this casserole lies in its approachable ingredients. You likely have many of them in your pantry already!

• Hash Browns: 1 bag (30-32 oz) frozen shredded hash browns, thawed and excess moisture squeezed out.
  • Sensory Note: These provide a delightful crispy and slightly chewy texture to the base.
  • Substitution: You can use diced potatoes, par-boiled and slightly cooled, or even pre-made potato hash.
• Ground Sausage: 1 lb. breakfast sausage (pork or turkey).
  • Sensory Note: Look for one with a good balance of savory spice and richness. The rendered fat is crucial for the gravy base.
  • Substitution: Italian sausage (mild or hot) can offer a different flavor profile. Ensure it’s finely crumbled.
• Butter: 4 tablespoons unsalted butter.
  • Sensory Note: Adds a rich, creamy mouthfeel and helps toast the flour.
  • Substitution: You can use the reserved sausage drippings if you have enough, or a neutral oil.
• All-Purpose Flour: 1/4 cup all-purpose flour.
  • Sensory Note: Essential for thickening the gravy to a luscious consistency.
  • Substitution: Cornstarch (use about half the amount, mixed with water to form a slurry) can be used as a gluten-free thickener.
• Milk: 3 cups milk (whole or 2%).
  • Sensory Note: Creates the creamy, velvety texture of the gravy.
  • Substitution: Half-and-half or even a blend of milk and heavy cream will make it richer. Non-dairy milks can work, but may alter flavor and consistency.
• Salt and Black Pepper: To taste.
  • Sensory Note: Essential for bringing out and balancing all the savory flavors.
• Biscuits: 1 can (16.3 oz) refrigerated biscuit dough (like Pillsbury Grands).
  • Sensory Note: These bake up to be soft, fluffy, and slightly golden, soaking up the gravy beautifully.
  • Substitution: Homemade biscuit dough is wonderful if you have the time! You could also use crescent roll dough for a different flakey texture.
• Shredded Cheese: 1 cup shredded cheddar cheese (or a cheddar-jack blend).
  • Sensory Note: Melts into gooey, cheesy perfection, adding another layer of indulgence.
  • Substitution: Monterey Jack, pepper jack, or even a Gruyere would be delicious.
• Optional: Eggs: 4 large eggs (for a richer, egg-centric casserole).
  • Sensory Note: Adds a custardy, protein-rich element.
  • Substitution: If omitting eggs, you might want to add a bit more cheese or a splash more milk.

Timing is Everything

Compared to making biscuits and gravy from scratch separately, which can often take over an hour when factoring in making biscuits, this casserole offers a significant time-saving! While the average breakfast casserole might take around 45-60 minutes total, this recipe is efficient, giving you more time to enjoy your meal and less time in the kitchen.

Step-by-Step Guide to Deliciousness

Step 1: Prep the Hash Browns

First things first, let’s get those hash browns ready. If you haven’t already, thaw them completely. The key here is to squeeze out as much excess moisture as possible. You can do this by pressing them in a fine-mesh sieve, or by wrapping them in a clean kitchen towel or cheesecloth and wringing them out. This step is crucial for preventing a soggy bottom and ensuring a delightful crispy layer. Grease a 9×13 inch baking dish with butter or cooking spray. Spread the squeezed-out hash browns evenly across the bottom of the dish, pressing them down to form a compact layer. You can even press them up the sides slightly to create a sort of “crust.” Bake the hash browns in a preheated oven at 400°F (200°C) for about 10-15 minutes while you prepare the gravy, just to give them a head start on crisping.

Step 2: Make the Sausage Gravy

In a large skillet over medium-high heat, add the ground sausage. Break it apart with a spoon and cook until it’s nicely browned and crumbled. Drain off most of the excess grease, leaving about 2-3 tablespoons in the skillet for flavor. If you’re not using a fatty sausage, you can add the butter now. Add the 4 tablespoons of butter to the skillet with the sausage drippings. Once the butter is melted, sprinkle in the flour. Whisk constantly for about 1-2 minutes to cook out the raw flour taste, creating a roux. Gradually whisk in the milk, a cup at a time, ensuring each addition is incorporated before adding more. Bring the mixture to a simmer, whisking continuously. Let it simmer for about 3-5 minutes, or until it thickens to a nice gravy consistency. Season generously with salt and freshly ground black pepper to your taste. Remember, the saltiness can vary depending on your sausage, so taste and adjust as needed!

Step 3: Assemble the Casserole

Now for the fun part – bringing it all together! Remove the partially baked hash browns from the oven. Pour the hot, creamy sausage gravy evenly over the hash brown base. Make sure to get it into all the nooks and crannies. If you’re adding eggs, this is the time to gently crack them over the gravy layer, spacing them out. You can either leave the yolks whole or gently break them and swirl them slightly into the gravy. Next, take your refrigerated biscuit dough. You can either cut each biscuit into quarters or tear them into smaller pieces and scatter them evenly over the gravy. Don’t worry about perfect placement; a rustic look is part of its charm! Finally, sprinkle the shredded cheese all over the top, covering the biscuits and gravy.

Step 4: Bake to Golden Perfection

Place the assembled casserole back into the preheated 400°F (200°C) oven. Bake for 20-30 minutes, or until the biscuits are puffed up, golden brown, and cooked through, and the cheese is melted and bubbly. If the biscuits are browning too quickly, you can loosely tent the dish with foil. The eggs (if using) should be set. Once out of the oven, let the casserole rest for about 5-10 minutes before serving. This allows the flavors to meld and makes it easier to portion.

Nutritional Information at a Glance

While this recipe is all about indulgence, here’s a general idea of the nutritional breakdown per serving (assuming 8 servings). Actual values may vary based on specific ingredients used.

• Calories: Approximately 500-650 kcal
• Protein: 20-25g
• Fat: 35-45g
• Carbohydrates: 25-35g
• Sodium: Varies significantly based on sausage and added salt.

Please note: This is an estimate. For precise nutritional data, use an online recipe calculator with your specific ingredients.

Healthier Alternatives for a Lighter Bite

Craving comfort without the full caloric load? Here are some swaps that keep the flavor profile intact:

• Leaner Sausage: Opt for turkey or chicken breakfast sausage, or a reduced-fat pork sausage.
• Reduced-Fat Dairy: Use 2% milk instead of whole milk for the gravy and consider a reduced-fat shredded cheese.
• Whole Wheat Biscuits: If making homemade biscuits, incorporate whole wheat flour. For canned, look for whole wheat options or crescent rolls.
• Add More Veggies: Sautéed onions, bell peppers, or mushrooms can be mixed into the hash browns or gravy layer for added nutrients and fiber.
• Smaller Biscuit Portions: Cut your refrigerated biscuits into smaller pieces.

Serving Suggestions to Elevate Your Meal

This casserole is a meal in itself, but here are a few ideas to complement it:

• Fresh Fruit: A bright fruit salad or a simple bowl of berries cuts through the richness beautifully.
• Green Salad: A light, crisp green salad with a vinaigrette adds a refreshing contrast.
• Hot Sauce: For those who love a kick, a drizzle of your favorite hot sauce is a must.
• Extra Gravy: Some people just can’t get enough! Make a little extra gravy on the side.

Common Mistakes to Avoid

To ensure your casserole is a triumph, be mindful of these common pitfalls:

• Soggy Hash Browns: Forgetting to squeeze out excess moisture from the thawed hash browns is the number one culprit. Pre-baking them also helps immensely.
• Lumpy Gravy: Whisking the milk in gradually and continuously is key to a smooth gravy. Ensure your heat isn’t too high when adding the liquid.
• Undercooked Biscuits: Make sure the biscuits are fully baked through. If they’re browning too fast, tent with foil.
• Not Enough Seasoning: Taste and adjust salt and pepper in the gravy. Sausage can vary in saltiness.

Storing and Reheating

Leftovers are a brunch lover’s dream!
To Store: Let the casserole cool completely. Cover it tightly with plastic wrap or transfer to an airtight container. Refrigerate for up to 3-4 days.
To Reheat:

• Oven: For the best texture, reheat individual portions or the whole casserole (covered with foil) in a 350°F (175°C) oven until heated through, about 15-20 minutes for portions, 30-40 minutes for a larger piece.
• Microwave: For a quicker reheat, microwave individual servings on a plate until hot. The texture may be slightly softer than oven-reheated.

You can also freeze portions for longer storage. Thaw overnight in the refrigerator before reheating.

Frequently Asked Questions

Your New Favorite Breakfast Staple

This Easy Biscuits and Gravy Casserole is more than just a recipe; it’s an experience. It’s the perfect blend of comfort, simplicity, and deliciousness, transforming a beloved classic into an effortless, make-ahead-friendly dish. Whether you’re feeding a hungry family on a Sunday morning or charming guests at a brunch, this casserole is guaranteed to be a hit. Don’t wait – gather your ingredients and get ready to bake up some magic! What are you waiting for? Give this comforting casserole a try and let us know what you think in the comments below!

Biscuits and Gravy Hashbrown Breakfast Casserole

---

• Author: Chef Emy

Print Recipe

Pin Recipe

Description

This hearty and comforting breakfast casserole combines the flavors of classic biscuits and gravy with crispy hashbrowns, cheesy goodness, and fluffy eggs. It’s a crowd-pleaser perfect for brunch or family gatherings.

---

Ingredients

Scale 1x2x3x

• 1lb (450 g) breakfast sausage1/4 cup(30 g) all-purpose flour2 cups(480ml) whole milk (for gravy)Salt and black pepper, to taste1(20 oz / 567 g) package frozen hashbrowns, thawed1 cup(100 g) shredded cheddar cheese6large eggs1/2 cup(120ml) milk (for eggs)1(16 oz / 450 g) can of refrigerated biscuit dough, cut into quarters
• 1/4 cup(30 g) all-purpose flour2 cups(480ml) whole milk (for gravy)Salt and black pepper, to taste1(20 oz / 567 g) package frozen hashbrowns, thawed1 cup(100 g) shredded cheddar cheese6large eggs1/2 cup(120ml) milk (for eggs)1(16 oz / 450 g) can of refrigerated biscuit dough, cut into quarters
• 2 cups(480ml) whole milk (for gravy)Salt and black pepper, to taste1(20 oz / 567 g) package frozen hashbrowns, thawed1 cup(100 g) shredded cheddar cheese6large eggs1/2 cup(120ml) milk (for eggs)1(16 oz / 450 g) can of refrigerated biscuit dough, cut into quarters
• Salt and black pepper, to taste1(20 oz / 567 g) package frozen hashbrowns, thawed1 cup(100 g) shredded cheddar cheese6large eggs1/2 cup(120ml) milk (for eggs)1(16 oz / 450 g) can of refrigerated biscuit dough, cut into quarters
• 1(20 oz / 567 g) package frozen hashbrowns, thawed1 cup(100 g) shredded cheddar cheese6large eggs1/2 cup(120ml) milk (for eggs)1(16 oz / 450 g) can of refrigerated biscuit dough, cut into quarters
• 1 cup(100 g) shredded cheddar cheese6large eggs1/2 cup(120ml) milk (for eggs)1(16 oz / 450 g) can of refrigerated biscuit dough, cut into quarters
• 6large eggs1/2 cup(120ml) milk (for eggs)1(16 oz / 450 g) can of refrigerated biscuit dough, cut into quarters
• 1/2 cup(120ml) milk (for eggs)1(16 oz / 450 g) can of refrigerated biscuit dough, cut into quarters
• 1(16 oz / 450 g) can of refrigerated biscuit dough, cut into quarters

---

Instructions

1. 1️⃣Preheat the Oven:Preheat your oven to 375°F (190°C). Grease a 9×13-inch (23×33 cm) baking dish.2️⃣Make the Sausage Gravy:In a large skillet, cook the breakfast sausage over medium heat until browned and fully cooked. Do not drain the fat.Sprinkle the flour over the sausage and stir to coat. Cook for 1-2 minutes.Gradually pour in the milk while stirring constantly. Bring the mixture to a simmer and cook until the gravy thickens, about 3-5 minutes. Season with salt and pepper to taste. Remove from heat.3️⃣Assemble the Casserole:Spread the thawed hashbrowns evenly across the prepared baking dish.Pour the sausage gravy over the hashbrowns and spread it out evenly.Sprinkle the shredded cheddar cheese on top of the gravy layer.4️⃣Prepare the Egg Mixture:In a medium bowl, whisk together the eggs and 1/2 cup of milk. Season with salt and pepper to taste.Pour the egg mixture evenly over the casserole.5️⃣Add the Biscuits:Scatter the quartered biscuit dough pieces evenly across the top of the casserole.6️⃣Bake the Casserole:Bake in the preheated oven for 35-40 minutes, or until the biscuits are golden brown and cooked through, and the eggs are set.7️⃣Serve:Allow the casserole to cool for 5 minutes before serving. Enjoy warm, with additional gravy or hot sauce if desired.
2. 2️⃣Make the Sausage Gravy:
3. In a large skillet, cook the breakfast sausage over medium heat until browned and fully cooked. Do not drain the fat.Sprinkle the flour over the sausage and stir to coat. Cook for 1-2 minutes.Gradually pour in the milk while stirring constantly. Bring the mixture to a simmer and cook until the gravy thickens, about 3-5 minutes. Season with salt and pepper to taste. Remove from heat.3️⃣Assemble the Casserole:Spread the thawed hashbrowns evenly across the prepared baking dish.Pour the sausage gravy over the hashbrowns and spread it out evenly.Sprinkle the shredded cheddar cheese on top of the gravy layer.4️⃣Prepare the Egg Mixture:In a medium bowl, whisk together the eggs and 1/2 cup of milk. Season with salt and pepper to taste.Pour the egg mixture evenly over the casserole.5️⃣Add the Biscuits:Scatter the quartered biscuit dough pieces evenly across the top of the casserole.6️⃣Bake the Casserole:Bake in the preheated oven for 35-40 minutes, or until the biscuits are golden brown and cooked through, and the eggs are set.7️⃣Serve:Allow the casserole to cool for 5 minutes before serving. Enjoy warm, with additional gravy or hot sauce if desired.
4. Sprinkle the flour over the sausage and stir to coat. Cook for 1-2 minutes.Gradually pour in the milk while stirring constantly. Bring the mixture to a simmer and cook until the gravy thickens, about 3-5 minutes. Season with salt and pepper to taste. Remove from heat.3️⃣Assemble the Casserole:Spread the thawed hashbrowns evenly across the prepared baking dish.Pour the sausage gravy over the hashbrowns and spread it out evenly.Sprinkle the shredded cheddar cheese on top of the gravy layer.4️⃣Prepare the Egg Mixture:In a medium bowl, whisk together the eggs and 1/2 cup of milk. Season with salt and pepper to taste.Pour the egg mixture evenly over the casserole.5️⃣Add the Biscuits:Scatter the quartered biscuit dough pieces evenly across the top of the casserole.6️⃣Bake the Casserole:Bake in the preheated oven for 35-40 minutes, or until the biscuits are golden brown and cooked through, and the eggs are set.7️⃣Serve:Allow the casserole to cool for 5 minutes before serving. Enjoy warm, with additional gravy or hot sauce if desired.
5. Gradually pour in the milk while stirring constantly. Bring the mixture to a simmer and cook until the gravy thickens, about 3-5 minutes. Season with salt and pepper to taste. Remove from heat.
6. 3️⃣Assemble the Casserole:Spread the thawed hashbrowns evenly across the prepared baking dish.Pour the sausage gravy over the hashbrowns and spread it out evenly.Sprinkle the shredded cheddar cheese on top of the gravy layer.4️⃣Prepare the Egg Mixture:In a medium bowl, whisk together the eggs and 1/2 cup of milk. Season with salt and pepper to taste.Pour the egg mixture evenly over the casserole.5️⃣Add the Biscuits:Scatter the quartered biscuit dough pieces evenly across the top of the casserole.6️⃣Bake the Casserole:Bake in the preheated oven for 35-40 minutes, or until the biscuits are golden brown and cooked through, and the eggs are set.7️⃣Serve:Allow the casserole to cool for 5 minutes before serving. Enjoy warm, with additional gravy or hot sauce if desired.
7. Spread the thawed hashbrowns evenly across the prepared baking dish.Pour the sausage gravy over the hashbrowns and spread it out evenly.Sprinkle the shredded cheddar cheese on top of the gravy layer.4️⃣Prepare the Egg Mixture:In a medium bowl, whisk together the eggs and 1/2 cup of milk. Season with salt and pepper to taste.Pour the egg mixture evenly over the casserole.5️⃣Add the Biscuits:Scatter the quartered biscuit dough pieces evenly across the top of the casserole.6️⃣Bake the Casserole:Bake in the preheated oven for 35-40 minutes, or until the biscuits are golden brown and cooked through, and the eggs are set.7️⃣Serve:Allow the casserole to cool for 5 minutes before serving. Enjoy warm, with additional gravy or hot sauce if desired.
8. Pour the sausage gravy over the hashbrowns and spread it out evenly.
9. Sprinkle the shredded cheddar cheese on top of the gravy layer.4️⃣Prepare the Egg Mixture:In a medium bowl, whisk together the eggs and 1/2 cup of milk. Season with salt and pepper to taste.Pour the egg mixture evenly over the casserole.5️⃣Add the Biscuits:Scatter the quartered biscuit dough pieces evenly across the top of the casserole.6️⃣Bake the Casserole:Bake in the preheated oven for 35-40 minutes, or until the biscuits are golden brown and cooked through, and the eggs are set.7️⃣Serve:Allow the casserole to cool for 5 minutes before serving. Enjoy warm, with additional gravy or hot sauce if desired.
10. 4️⃣Prepare the Egg Mixture:In a medium bowl, whisk together the eggs and 1/2 cup of milk. Season with salt and pepper to taste.Pour the egg mixture evenly over the casserole.5️⃣Add the Biscuits:Scatter the quartered biscuit dough pieces evenly across the top of the casserole.6️⃣Bake the Casserole:Bake in the preheated oven for 35-40 minutes, or until the biscuits are golden brown and cooked through, and the eggs are set.7️⃣Serve:Allow the casserole to cool for 5 minutes before serving. Enjoy warm, with additional gravy or hot sauce if desired.
11. In a medium bowl, whisk together the eggs and 1/2 cup of milk. Season with salt and pepper to taste.
12. Pour the egg mixture evenly over the casserole.5️⃣Add the Biscuits:Scatter the quartered biscuit dough pieces evenly across the top of the casserole.6️⃣Bake the Casserole:Bake in the preheated oven for 35-40 minutes, or until the biscuits are golden brown and cooked through, and the eggs are set.7️⃣Serve:Allow the casserole to cool for 5 minutes before serving. Enjoy warm, with additional gravy or hot sauce if desired.
13. 5️⃣Add the Biscuits:Scatter the quartered biscuit dough pieces evenly across the top of the casserole.6️⃣Bake the Casserole:Bake in the preheated oven for 35-40 minutes, or until the biscuits are golden brown and cooked through, and the eggs are set.7️⃣Serve:Allow the casserole to cool for 5 minutes before serving. Enjoy warm, with additional gravy or hot sauce if desired.
14. Scatter the quartered biscuit dough pieces evenly across the top of the casserole.
15. 6️⃣Bake the Casserole:Bake in the preheated oven for 35-40 minutes, or until the biscuits are golden brown and cooked through, and the eggs are set.7️⃣Serve:Allow the casserole to cool for 5 minutes before serving. Enjoy warm, with additional gravy or hot sauce if desired.
16. Bake in the preheated oven for 35-40 minutes, or until the biscuits are golden brown and cooked through, and the eggs are set.7️⃣Serve:Allow the casserole to cool for 5 minutes before serving. Enjoy warm, with additional gravy or hot sauce if desired.
17. 7️⃣Serve:
18. Allow the casserole to cool for 5 minutes before serving. Enjoy warm, with additional gravy or hot sauce if desired.

Notes

Make-Ahead Tip:Assemble the casserole the night before (except for the biscuits) and refrigerate. Add the biscuit dough right before baking.Cheese Options:Swap cheddar for pepper jack or Colby for a twist in flavor.Leftovers:Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for best results.
Cheese Options:Swap cheddar for pepper jack or Colby for a twist in flavor.Leftovers:Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for best results.
Leftovers:Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for best results.