Description
A comforting Biscuits & Gravy Hashbrown Casserole perfect for family breakfasts, combining flaky biscuits, savory sausage, and creamy gravy.
Ingredients
- 1 can (16 oz) refrigerated biscuits
- 1 lb breakfast sausage
- 1 cup shredded cheddar cheese
- 1 package (20 oz) frozen hashbrowns, thawed
- 4 eggs
- ½ cup milk
- 1 tsp salt
- ½ tsp black pepper
- 1 can (10.5 oz) sausage gravy
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- In a skillet over medium heat, cook the sausage until browned, then drain the excess fat.
- In a large bowl, whisk together the eggs, milk, salt, and black pepper.
- Spread the thawed hashbrowns evenly in the bottom of the greased baking dish.
- Add the cooked sausage and top with shredded cheddar cheese.
- Pour the egg mixture evenly over the ingredients.
- Bake uncovered for 20–25 minutes, or until the eggs begin to set.
- Arrange the whole biscuits on top of the casserole and bake for another 15–20 minutes, or until golden brown and fully cooked.
- While baking, warm the sausage gravy in a saucepan over low heat.
- Once the casserole is done, pour the warm gravy over the top and serve.
Notes
Allow biscuits to rest at room temperature for 10 minutes for enhanced flakiness. Try adding diced jalapeños for extra heat.
