Biscuits and Gravy Hashbrown Breakfast Casserole

My Sunday Morning Secret

I have a secret. Sunday breakfast is my favorite meal. I love the slow, happy feeling. This casserole is my go-to recipe for those mornings.

It has everything you love. Fluffy biscuits, savory gravy, crispy hashbrowns. It all bakes together into one cozy dish. Doesn’t that sound perfect for a lazy day?

Why This Dish is Special

This matters because it brings people together. You make one pan, and everyone eats. No one is stuck at the stove flipping pancakes.

Everyone gets the same warm, comforting bite. That shared feeling is the best part of any meal. What’s your favorite dish to share with family?

A Little Kitchen Story

I first made this for my grandson, Leo. He always wanted biscuits AND gravy AND eggs. I got tired of using three pans!

So, I layered it all in one dish. His eyes got so wide when I pulled it from the oven. I still laugh at that. He said it was his “dream breakfast.”

Let’s Build Some Flavor

The magic starts with the sausage gravy. Cook your sausage until it’s nicely browned. Leave that good flavor in the pan.

Sprinkle flour right over the meat. Stir it for a minute. This cooks the flour taste away. Then, slowly pour in your milk. Keep stirring!

Watch it thicken into creamy gravy. Doesn’t that smell amazing? *Fun fact: the flour and fat make a “roux.” This is what thickens your gravy.

Putting It All Together

Layer your quartered biscuits in the dish. They puff up as they bake. Next, the hashbrowns and cheese go on.

Pour your whisked eggs over everything. Now, spoon that lovely gravy right on top. It will sink in as it bakes. This matters because every layer gets flavor.

Bake it until it’s golden and set. Do you prefer your casserole edges crispy or soft in the middle?

The Best Part: Serving It Up

Let it cool for just a few minutes. This helps the eggs set perfectly. Then, cut your big, beautiful squares.

You get a little bit of everything in each piece. The melty cheese, the savory gravy, the soft egg. It’s pure comfort on a plate.

I love a little sprinkle of green parsley on top. It makes it look so pretty. What would you add as a garnish?

Ingredients:

Ingredient	Amount	Notes
Refrigerated biscuit dough	1 (16-ounce) can	8 biscuits
Breakfast sausage	1 pound
All-purpose flour	3 tablespoons
Whole milk	2 cups	For gravy
Black pepper	1/2 teaspoon
Salt	1/2 teaspoon
Garlic powder	1/2 teaspoon
Onion powder	1/2 teaspoon
Frozen hashbrowns	3 cups	Thawed
Shredded cheddar cheese	1 1/2 cups
Large eggs	6
Milk	1/4 cup	For egg mixture
Chopped parsley	Optional	For garnish

My Cozy Morning Casserole Story

Good morning, sunshine. Let’s make a cozy breakfast. This casserole is my weekend favorite. It feeds a hungry crowd beautifully. I learned it from my friend Margie years ago. We were feeding her whole family after a sleepover. I still laugh at that busy, happy kitchen.

It layers biscuits, gravy, and eggs into one dish. Doesn’t that smell amazing? It bakes up golden and bubbly. Follow these simple steps with me. You will have a masterpiece. Let’s get your hands warm and your heart full.

Step 1

First, heat your oven to 375°F. Grease your big baking dish well. Open that can of biscuits. Kids love to pop the tube! Cut each biscuit into four little pieces. Scatter them in the dish. They are your fluffy base.

Step 2

Now, brown your sausage in a big skillet. Use a fork to break it up. Once it’s cooked, keep all that good fat in the pan. Sprinkle the flour right over the meat. Stir for one minute. This makes your gravy thick later.

Step 3

Slowly pour in the two cups of milk. Keep stirring! Watch the magic happen. It will get thick and creamy. Add your pepper, salt, and powders. Give it a taste. You are the boss of the flavor. (Hard-learned tip: Pour the milk in slowly while stirring. This stops lumps from forming!)

Step 4

In a bowl, whisk six eggs with a bit more milk. Make them nice and smooth. This is the glue for our casserole. Now, layer your thawed hashbrowns over the biscuits. Sprinkle all that cheesy goodness on top. What’s your favorite cheese for breakfast? Share below!

Step 5

Pour the egg mix over everything. It will seep down. Then, spoon your sausage gravy over the top. Spread it gently. Try to cover most of the cheese. Now it’s ready for the oven. The waiting is the hardest part.

Step 6

Bake it for about 45 minutes. Your kitchen will smell wonderful. It’s done when the eggs are set. The top should be golden brown. Let it sit for ten minutes before cutting. This helps it stay together. Then, dig into your cozy creation.

Cook Time: 45 minutes
Total Time: 1 hour
Yield: 8 servings
Category: Breakfast, Brunch

Three Fun Twists to Try

This recipe is like a good friend. It welcomes little changes. Here are three ideas I love. They make it new again. Feel free to play in your kitchen.

The Veggie Lover

Skip the sausage. Use chopped mushrooms and spinach instead. Your gravy will still be tasty and rich.

The Spicy Kick

Use hot breakfast sausage. Add a pinch of red pepper flakes to the gravy. It will wake up your taste buds.

The Harvest Swap

In the fall, use sweet potato cubes instead of hashbrowns. They get so soft and sweet. It feels like autumn on a plate.

Which one would you try first? Comment below!

Serving It Up Just Right

This casserole is a full meal. But I like to add a little something fresh. It makes the plate pretty. A simple fruit salad is perfect. So are some tomato slices with a sprinkle of salt. A green salad works for brunch, too.

For drinks, I have two favorites. A big glass of cold orange juice is classic. It cuts through the richness. For a special grown-up treat, a mimosa is lovely. Just a little champagne with your juice. It feels like a celebration.

Which would you choose tonight?

Keeping Your Casserole Cozy

Let’s talk about storing this breakfast hug. Cool it completely first. Then cover the dish tightly. It will keep in the fridge for about three days. You can also freeze it for a month. I wrap slices individually for easy grab-and-go meals.

To reheat, use your oven. Warm slices at 350°F until hot. This keeps the biscuits from getting soggy. My first time, I used the microwave. The texture was a bit soft. The oven works much better.

Batch cooking matters for busy mornings. A ready-made breakfast saves the day. It means more time for family and less stress. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Hiccups

Is your casserole too wet? Thaw those hashbrowns fully. Pat them dry with a paper towel. I once used frozen ones. The extra water made everything a bit soupy. Dry potatoes make a big difference.

Is the middle still runny? Your oven might run cool. Use an oven thermometer to check. Bake until the center is firmly set. Why does this matter? Proper cooking ensures food safety. It also gives you the perfect texture.

Is the gravy too thick or thin? For thick gravy, add a splash more milk. For thin gravy, cook it a minute longer. Getting the gravy right builds your kitchen confidence. Which of these problems have you run into before?

Your Quick Questions, Answered

Q: Can I make this gluten-free? A: Yes! Use gluten-free biscuit dough and flour.

Q: Can I assemble it ahead? A: Absolutely. Assemble the night before. Just cover and refrigerate.

Q: What sausage can I swap? A: Try turkey sausage. Or use a meatless crumble.

Q: Can I make a half batch? A: Sure. Use an 8×8 inch dish. Just bake it a little less time.

Q: Any other optional tips? A: A fun fact: letting it rest for 10 minutes after baking makes slicing cleaner. Which tip will you try first?

From My Kitchen to Yours

I hope this casserole fills your home with warmth. It is a favorite for my weekend family visits. I love seeing your kitchen creations. Sharing food is a way we connect.

Please share your own stories and photos. I would love to see your version. Have you tried this recipe? Tag us on Pinterest! Thank you for cooking with me today.

Happy cooking!
—Chloe Hartwell.