Description
Southern comfort meets breakfast brilliance in this Biscuits and Gravy Hashbrown Breakfast Casserole, layering hearty flavors from crispy potatoes to creamy sausage gravy. Comfort classics unite in one delicious morning dish that satisfies hungry weekend crowds with minimal morning prep.
Ingredients
Scale
Main Ingredients:
- 1 lb (450 g) breakfast sausage
- 1 (20 oz / 567 g) package frozen hashbrowns, thawed
- 1 (16 oz / 450 g) can of refrigerated biscuit dough, cut into quarters
- 6 large eggs
- 1 cup (100 g) shredded cheddar cheese
Gravy and Seasoning Ingredients:
- 1/4 cup (30 g) all-purpose flour
- 2 cups (480 ml) whole milk (for gravy)
- 1/2 cup (120 ml) milk (for eggs)
- Salt and black pepper, to taste
Instructions
- Prepare the baking workspace by greasing a 9×13-inch dish and heating the oven to 375°F (190°C), ensuring an optimal cooking environment.
- Render the breakfast sausage in a large skillet, cooking thoroughly until achieving a rich, golden-brown color while retaining the rendered fat.
- Dust the cooked sausage with flour, stirring meticulously to create a uniform coating that will serve as the base for the gravy’s roux.
- Gradually introduce milk into the sausage mixture, whisking continuously to prevent lumps and promote a smooth, creamy texture.
- Simmer the gravy until it reaches a luxurious, thick consistency, seasoning with salt and pepper to enhance the savory profile.
- Distribute the thawed hashbrowns across the prepared baking dish, creating an even foundational layer.
- Lavishly pour the completed sausage gravy over the hashbrowns, ensuring complete and uniform coverage.
- Generously sprinkle shredded cheddar cheese atop the gravy, adding a rich, melty dimension to the dish.
- Whisk eggs and milk together in a separate bowl, incorporating seasonings to elevate the flavor profile.
- Carefully cascade the egg mixture over the layered ingredients, allowing it to settle naturally across the casserole.
- Strategically arrange quartered biscuit dough pieces across the surface, creating an attractive and textural top layer.
- Transfer the assembled casserole to the preheated oven, baking for 35-40 minutes until the biscuits transform to a golden-brown hue and the eggs set completely.
- Remove from the oven and allow the casserole to rest briefly, enabling the ingredients to stabilize and flavors to meld.
- Serve warm, offering optional accompaniments like additional gravy or hot sauce to personalize the dining experience.
Notes
- Swap breakfast sausage with plant-based crumbles for a vegetarian version that keeps the hearty flavor profile intact.
- Use gluten-free flour and biscuit mix to make this dish suitable for those with gluten sensitivities without compromising taste.
- Prep ingredients the night before and refrigerate assembled casserole to save morning cooking time and create convenient make-ahead breakfast.
- Add diced bell peppers or spinach into the egg mixture for extra nutrition and a colorful vegetable boost that enhances the overall dish.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 430
- Sugar: 2 g
- Sodium: 850 mg
- Fat: 27 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 210 mg