Looking for a breakfast that combines all your favorite comfort foods? The biscuits and gravy hashbrown breakfast casserole is just what you need! Imagine tender, flaky biscuits drenched in creamy sausage gravy, all layered over crispy hashbrowns. This dish is perfect for weekend brunches or any day you want to start with a hearty meal.
This casserole is truly a crowd-pleaser, bringing together the comforting taste of biscuits and gravy with the satisfying crunch of hashbrowns. With just a few simple ingredients, you can whip up a breakfast that feels like a feast.
Delicious Biscuits and Gravy Hashbrown Breakfast Casserole
This biscuits and gravy hashbrown breakfast casserole is a rich, satisfying dish featuring layers of crispy hashbrowns, savory sausage, and a creamy gravy that ties it all together. Baked until golden and bubbly, it’s a flavorful way to start your day.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
Nutritional Info
- Servings: 8 servings
- Calories: 320kcal
- Fat: 20g
- Protein: 12g
- Carbohydrates: 25g
Ingredients
- 1 pound breakfast sausage
- 4 cups frozen hashbrowns, thawed
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup milk
- 1 cup shredded cheddar cheese
- 1 can (16.3 oz) refrigerated biscuits
- Salt and pepper to taste
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- Chopped parsley for garnish (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C).
- Cook the Sausage: In a skillet, cook the breakfast sausage over medium heat until browned and cooked through. Drain excess grease.
- Mix the Casserole: In a large bowl, combine the hashbrowns, cooked sausage, cream of mushroom soup, milk, garlic powder, onion powder, salt, and pepper. Mix until well combined.
- Prepare the Dish: Spread half of the hashbrown mixture evenly in a greased 9×13-inch baking dish. Top with half of the shredded cheese.
- Layer the Biscuits: Cut the refrigerated biscuits in half and layer them on top of the cheese. Pour the remaining hashbrown mixture over the biscuits, spreading it evenly, and top with the remaining cheese.
- Bake: Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the casserole is golden and bubbly.
- Serve: Garnish with chopped parsley if desired. Cut into squares and serve hot.
Comforting Layers of Flavor
The biscuits and gravy hashbrown breakfast casserole brings together familiar, comforting flavors that many cherish. Imagine crispy, golden hashbrowns cradling savory sausage, enveloped in a creamy gravy that tantalizes the taste buds.
Each bite reveals flaky biscuit pieces, perfectly complemented by melted cheddar cheese, creating a warm and inviting dish that feels like a hug on a plate.
Perfect for Any Occasion
This casserole is not just a breakfast option; it’s versatile enough for brunch gatherings, holiday mornings, or even a cozy family dinner.
Its hearty nature makes it ideal for feeding a crowd, ensuring everyone starts their day on a satisfying note. With minimal preparation time, you can easily whip this up, allowing for more moments to savor with friends and family.
Simple Ingredients, Extraordinary Results
The beauty of this biscuits and gravy hashbrown breakfast casserole lies in its straightforward ingredients.
Using frozen hashbrowns, breakfast sausage, and a few pantry staples, this dish becomes a convenient choice for busy mornings.
The addition of cream of mushroom soup adds a rich texture, while seasonings like garlic and onion powder enhance its overall flavor profile.
Layering for Success
Creating this casserole involves layering, which is key to achieving a balanced dish. Start with a base of hashbrown mixture, ensuring a solid foundation, then add the all-important layer of biscuits and cheese.
Repeating these layers guarantees that every square cuts beautifully, with each serving showcasing the delightful blend of ingredients.
A Golden Finish
Baking the casserole until it’s golden and bubbling is where the magic happens. This not only enhances the visuals but also deepens the flavors as they meld together during the cooking process.
Once it emerges from the oven, a sprinkle of fresh parsley adds a burst of color, elevating the dish’s appeal before serving.
Gather Around the Table
There’s something about sharing a warm casserole that invites conversation and connection. Place the serving spoon in the dish, and let everyone dig in, creating a joyful atmosphere as they enjoy the hearty goodness.
This biscuits and gravy hashbrown breakfast casserole is sure to become a beloved recipe in your household, cherished for its comforting flavors and the memories made around the table.
Biscuits and Gravy Hashbrown Breakfast Casserole Recipe
Looking for a breakfast that combines all your favorite comfort foods? The biscuits and gravy hashbrown breakfast casserole is just what you need! Imagine tender, flaky biscuits drenched in creamy sausage gravy, all layered over crispy hashbrowns.
Ingredients
- 1 pound breakfast sausage
- 4 cups frozen hashbrowns, thawed
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup milk
- 1 cup shredded cheddar cheese
- 1 can (16.3 oz) refrigerated biscuits
- Salt and pepper to taste
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- Chopped parsley for garnish (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C).
- Cook the Sausage: In a skillet, cook the breakfast sausage over medium heat until browned and cooked through. Drain excess grease.
- Mix the Casserole: In a large bowl, combine the hashbrowns, cooked sausage, cream of mushroom soup, milk, garlic powder, onion powder, salt, and pepper. Mix until well combined.
- Prepare the Dish: Spread half of the hashbrown mixture evenly in a greased 9x13-inch baking dish. Top with half of the shredded cheese.
- Layer the Biscuits: Cut the refrigerated biscuits in half and layer them on top of the cheese. Pour the remaining hashbrown mixture over the biscuits, spreading it evenly, and top with the remaining cheese.
- Bake: Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the casserole is golden and bubbly.
- Serve: Garnish with chopped parsley if desired. Cut into squares and serve hot.
