Biscuits and Gravy Hashbrown Breakfast Casserole combines the comfort of biscuits and gravy with crispy hashbrowns in one hearty, flavorful casserole. It’s a delicious, all-in-one breakfast or brunch dish that’s perfect for feeding a crowd. Here’s how you can make it:
Ingredients:
For the Casserole:
- 1 (30 oz) bag frozen hashbrowns, thawed
- 1 lb breakfast sausage (pork sausage)
- 1 cup shredded cheddar cheese (or a cheese blend)
- 1 cup milk
- 1 cup heavy cream
- 6 large eggs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1 tablespoon chopped green onions (optional, for garnish)
- 1/2 cup shredded mozzarella cheese (optional, for extra cheesy topping)
For the Gravy:
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups milk (or more for thinner gravy)
- 1 teaspoon ground sage (optional, for extra flavor)
- Salt and black pepper to taste
For the Biscuits:
- 1 can (8 count) refrigerated biscuit dough (e.g., Pillsbury)
Instructions:
1. Prepare the Casserole Base:
- Preheat your oven to 350°F (175°C).
- Lightly grease a 9×13-inch baking dish with cooking spray or butter.
- In the baking dish, spread the thawed hashbrowns evenly at the bottom, pressing them down gently.
2. Cook the Sausage:
- In a large skillet, cook the breakfast sausage over medium heat, breaking it up with a spoon or spatula as it cooks. Cook until browned and fully cooked (about 5-7 minutes).
- Once cooked, drain any excess grease if necessary, and set the sausage aside.
3. Make the Egg Mixture:
- In a large mixing bowl, whisk together the eggs, milk, heavy cream, garlic powder, onion powder, salt, and pepper until well combined.
- Add the cooked sausage to the egg mixture and stir until evenly distributed.
4. Assemble the Casserole:
- Pour the egg and sausage mixture over the hashbrowns in the baking dish. Use a spoon or spatula to spread it out evenly.
- Sprinkle the shredded cheddar cheese (and mozzarella, if using) over the top of the casserole.
5. Add the Biscuits:
- Open the can of biscuit dough and cut each biscuit into quarters (small pieces).
- Arrange the biscuit pieces evenly over the top of the casserole, slightly pressing them into the egg mixture.
6. Bake the Casserole:
- Place the casserole in the preheated oven and bake for 35-45 minutes, or until the biscuits are golden brown and the egg mixture is set (you can test by inserting a knife into the center—it should come out clean).
7. Make the Gravy:
- While the casserole is baking, make the sausage gravy. In a medium saucepan, melt the butter over medium heat.
- Stir in the flour and cook, whisking constantly, for about 1-2 minutes to make a roux (paste).
- Gradually pour in the milk while whisking, and continue to cook until the gravy thickens, about 4-5 minutes.
- Season with ground sage, salt, and pepper to taste. If you want a thinner gravy, you can add a little more milk to reach your desired consistency.
8. Serve:
- Once the casserole is done, remove it from the oven and let it cool for a few minutes.
- Spoon the warm sausage gravy over each serving of casserole.
- Garnish with chopped green onions, if desired.
Tips:
- Customization: Feel free to add veggies like bell peppers, spinach, or mushrooms to the casserole for extra flavor.
- Extra cheese: You can add more cheese to the casserole or on top after baking for an even cheesier version.
- Make ahead: You can assemble the casserole and refrigerate it overnight (without the biscuits on top) and bake it in the morning. Just add the biscuit pieces right before baking.
Enjoy:
This Biscuits and Gravy Hashbrown Breakfast Casserole is a comforting, indulgent dish that’s perfect for special occasions or any weekend breakfast. It’s packed with flavor, cheese, and sausage gravy, making it a surefire hit!