Introduction to Biscuits & Gravy Hashbrown Casserole

You’ve probably found comfort in the rich, savory embrace of biscuits and gravy if you believe in the power of comfort food. However, picture the traditional pairing of crispy hashbrowns, creamy gravy, and fluffy biscuits baked into a filling casserole. This is where Biscuits & Gravy Hashbrown Casserole is useful. This dish elevates an ordinary morning into an extraordinary one; it’s more than just another breakfast. This casserole is sure to be a hit whether you’re preparing a breakfast feast for yourself, your family, or a brunch gathering.

Why This Casserole Is the Ultimate Breakfast Comfort Food

The layers of flavors and textures in Biscuits & Gravy Hashbrown Casserole have an indisputable reassuring quality. The deep, rich flavor of the gravy mingling with the soft, buttery biscuits and the crispiness of the hashbrowns is just as appealing as the crispy, golden top. Every bite is the ideal fusion of savory, creamy, crunchy, and soft flavors, and the magic happens when you take a bite. Like a warm blanket, this dish envelops you in warmth, and the best part? It need not be limited to breakfast.

Perfect for Any Occasion: Breakfast, Brunch, or Dinner

Who says you have to eat comfort food in the morning? Any meal of the day can benefit from the adaptable Biscuits & Gravy Hashbrown Casserole. Breakfast? Of course. Brunch? It should go without saying. The twist is that you will impress everyone if you serve it for dinner. Whether you’re starting the day or ending it, consider it a savory, family-friendly casserole that appeals to all palates. It may even become a lunchtime craving. It’s the type of food that always feels right, after all.

Ingredients:

2 cups diced potatoes (fresh or frozen)
1 tablespoon vegetable oil
½ pound breakfast sausage
4 eggs
2 tablespoons butter (plus more to grease the baking dish)
2 tablespoons all-purpose flour
2 cups milk
Salt and pepper to taste
10 oz can refrigerated biscuits (Pillsbury Grands, 5-count OR small batch buttermilk biscuits)

Instructions:

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease the inside of a square pan with butter or non-stick spray to ensure easy removal after baking.
Cook the Potatoes: Heat a non-stick pan or skillet over medium-high heat. Add one tablespoon of vegetable oil and the diced potatoes. Cook the potatoes, stirring occasionally, for 8 to 9 minutes or until they’re fully cooked and lightly browned. Once done, transfer the potatoes to the bottom of the prepared pan.
Cook the Sausage: Place the same pan back on the heat and add the breakfast sausage. Use a spatula or wooden spoon to break it up as it cooks. Continue cooking until the sausage is browned and no longer pink, about 8 to 10 minutes. Once done, scatter the cooked sausage evenly over the potatoes in the pan.
Scramble the Eggs: In a separate bowl, whisk the eggs. Reduce the heat of the pan to medium, and pour the eggs in. Cook the eggs until they’re soft scrambled. They should still look a little “wet” because they’ll continue cooking in the oven. Once scrambled, scatter the eggs over the sausage layer in the pan.
Make the Gravy: In the same pan, melt the butter over medium-high heat. Once melted, sprinkle the flour over the butter and whisk them together. Cook for about a minute, allowing the mixture to thicken slightly. Gradually pour in half of the milk, whisking vigorously to avoid lumps. Once incorporated, add the remaining milk and continue to simmer for 2 to 3 minutes until the gravy thickens to a consistency where you can see the bottom of the pan when you run a spatula through it. Taste the gravy and season it with salt and pepper to your liking.
Assemble the Casserole: Pour the thickened gravy over the eggs, sausage, and potatoes in the pan, making sure everything is well-coated. Cut the refrigerated biscuits into quarters or halves and scatter them over the casserole, evenly distributing them on top. If you’re using homemade small batch buttermilk biscuits, follow the same method.
Bake: Place the casserole in the preheated oven and bake for 25 to 30 minutes, or until the gravy is bubbling and the biscuits are golden brown.
Rest and Serve: Allow the casserole to rest for 10 minutes before serving to let the flavors set and ensure everything is cooked through. Serve and enjoy the comforting, hearty goodness!

Customizing Your Biscuits & Gravy Hashbrown Casserole

There’s no rule that says you can’t get creative with your casserole. Here are some ways to add your personal twist.

Spicy Variations: Adding Hot Sauce or Jalapeños

If you like things spicy, try adding a bit of hot sauce to your gravy or stirring in some diced jalapeños for a fiery kick. A sprinkle of chili flakes can also give the casserole a zesty edge without overpowering the richness of the gravy.

Vegetarian Version: Substituting Meat with Veggies

Not a meat eater? No problem! Swap out the sausage or bacon for mushrooms, spinach, or even roasted sweet potatoes. These veggies add flavor and texture while keeping the dish hearty and satisfying.

Low-Carb Options: Replacing Potatoes and Biscuits

For those following a low-carb diet, try replacing the hashbrowns with cauliflower rice or shredded zucchini, and opt for almond flour biscuits instead of traditional ones. While it’s not quite the same, it’s a great way to enjoy a similar dish without the carbs.

Gluten-Free Biscuits & Gravy Hashbrown Casserole

With a few adjustments, this casserole can easily be made gluten-free. Use gluten-free biscuits and a gluten-free flour blend for the gravy. It’s just as rich, creamy, and satisfying as the original.

Serving Suggestions for Biscuits & Gravy Hashbrown Casserole

Serve your Biscuits & Gravy Hashbrown Casserole with a side of fresh fruit for a sweet contrast, or pair it with a crisp green salad for a burst of freshness. Scrambled, fried, or poached eggs on the side make for the perfect brunch addition. A steaming cup of coffee or fresh juice will round out this delicious meal.

Make-Ahead and Storage Tips

Biscuits & Gravy Hashbrown Casserole is a fantastic make-ahead dish. Assemble it the night before, then bake it in the morning. Leftovers can be stored in the fridge for up to three days, and they reheat beautifully. If you’re looking to save it for later, you can freeze the casserole after baking—just be sure to wrap it tightly to prevent freezer burn.

Why Biscuits & Gravy Hashbrown Casserole Is a Crowd-Pleaser

This casserole is ideal for large gatherings and family meals. It’s easy to scale up or down depending on how many people you’re feeding, and everyone can help themselves to a hearty serving. Whether it’s a holiday breakfast or a weekend family meal, Biscuits & Gravy Hashbrown Casserole is guaranteed to impress.

Healthier Twists on Biscuits & Gravy Hashbrown Casserole

If you’re looking for ways to make this dish a bit lighter, try using turkey sausage or opting for a lighter gravy made with skim milk. Boost the nutritional value by adding vegetables, such as spinach, mushrooms, or peppers.

Biscuits & Gravy Hashbrown Casserole Variations from Around the Country

Every region has its own spin on comfort food. In the South, the classic biscuits and gravy shine through in this casserole, while a Tex-Mex variation might feature spicy chorizo and salsa. The Midwest might offer a heartier version with extra cheese and meat. Explore the different regional flavors to make it your own.

Why Biscuits & Gravy Hashbrown Casserole Is So Irresistible

It’s all about balance. The crispy, creamy, and savory elements come together to create a dish that’s hearty, satisfying, and just downright irresistible. It’s the perfect comfort food that you’ll want to eat every day—if only it weren’t so indulgent.

FAQs:

Can I make Biscuits & Gravy Hashbrown Casserole ahead of time? Yes, you can! You can assemble the casserole the night before and store it covered in the fridge. When you’re ready to bake, just pop it into the preheated oven. You may need to add a few extra minutes to the baking time if it’s coming straight from the fridge.
Can I use frozen hashbrowns instead of fresh potatoes? Absolutely! Frozen hashbrowns are a great option and can save you time. Just thaw them and pat them dry before adding them to the casserole to avoid excess moisture.
Can I substitute the breakfast sausage with another meat? Yes! If you prefer a different meat, you can use bacon, ground turkey, or even chorizo for a spicier twist. You can also go fully vegetarian by swapping in mushrooms or other veggies like spinach or bell peppers.
Can I make this dish gluten-free? Yes, you can make a gluten-free version! Use gluten-free biscuits and a gluten-free flour blend for the gravy. Just make sure to check the ingredients of any other pre-made products, such as sausage, to ensure they’re gluten-free.
How do I store leftovers? Leftovers should be stored in an airtight container in the fridge for up to 3 days. To reheat, you can warm the casserole in the microwave or in a 350°F oven for 10-15 minutes until heated through.
Can I freeze Biscuits & Gravy Hashbrown Casserole? Yes, you can freeze the casserole after baking! Let it cool completely, then wrap it tightly with plastic wrap and foil. It can be stored in the freezer for up to 3 months. To reheat, bake it from frozen at 350°F for about 45 minutes, or until fully heated.

Conclusion:

Gravy and Biscuits With its ideal balance of savory, crispy, creamy, and satisfying flavors in each bite, hashbrown casserole is the quintessential comfort food. This dish is sure to please a crowd and bring everyone to the table, whether you’re serving it for breakfast, brunch, or dinner. This casserole is simple to prepare and incredibly flexible, allowing you to tailor it to your own tastes. It will quickly become a favorite in your repertoire of recipes once you give it a try. This dish has a way of elevating any meal, so don’t be shocked if your family requests it every weekend.

Biscuits & Gravy Hashbrown Casserole for Breakfast Lovers

Author: Olivia

Print Recipe

Ingredients

Scale

2 cups diced potatoes (fresh or frozen)
1 tablespoon vegetable oil
½ pound breakfast sausage
4 eggs
2 tablespoons butter (plus more to grease the baking dish)
2 tablespoons all-purpose flour
2 cups milk
Salt and pepper to taste
10 oz can refrigerated biscuits (Pillsbury Grands, 5-count OR small batch buttermilk biscuits)

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease the inside of a square pan with butter or non-stick spray to ensure easy removal after baking.
Cook the Potatoes: Heat a non-stick pan or skillet over medium-high heat. Add one tablespoon of vegetable oil and the diced potatoes. Cook the potatoes, stirring occasionally, for 8 to 9 minutes or until they’re fully cooked and lightly browned. Once done, transfer the potatoes to the bottom of the prepared pan.
Cook the Sausage: Place the same pan back on the heat and add the breakfast sausage. Use a spatula or wooden spoon to break it up as it cooks. Continue cooking until the sausage is browned and no longer pink, about 8 to 10 minutes. Once done, scatter the cooked sausage evenly over the potatoes in the pan.
Scramble the Eggs: In a separate bowl, whisk the eggs. Reduce the heat of the pan to medium, and pour the eggs in. Cook the eggs until they’re soft scrambled. They should still look a little “wet” because they’ll continue cooking in the oven. Once scrambled, scatter the eggs over the sausage layer in the pan.
Make the Gravy: In the same pan, melt the butter over medium-high heat. Once melted, sprinkle the flour over the butter and whisk them together. Cook for about a minute, allowing the mixture to thicken slightly. Gradually pour in half of the milk, whisking vigorously to avoid lumps. Once incorporated, add the remaining milk and continue to simmer for 2 to 3 minutes until the gravy thickens to a consistency where you can see the bottom of the pan when you run a spatula through it. Taste the gravy and season it with salt and pepper to your liking.
Assemble the Casserole: Pour the thickened gravy over the eggs, sausage, and potatoes in the pan, making sure everything is well-coated. Cut the refrigerated biscuits into quarters or halves and scatter them over the casserole, evenly distributing them on top. If you’re using homemade small batch buttermilk biscuits, follow the same method.
Bake: Place the casserole in the preheated oven and bake for 25 to 30 minutes, or until the gravy is bubbling and the biscuits are golden brown.
Rest and Serve: Allow the casserole to rest for 10 minutes before serving to let the flavors set and ensure everything is cooked through. Serve and enjoy the comforting, hearty goodness!

Notes

Customization: This casserole is highly customizable. You can add extras like bacon, sausage, or even vegetables like mushrooms, spinach, or bell peppers to cater to different tastes.
Storage: Make sure the casserole cools completely before storing leftovers. This helps maintain the texture and prevents it from becoming soggy.
Freezing Tip: If freezing, it’s best to freeze the casserole after it’s been baked. Reheat it in the oven to maintain its crispy top and creamy texture.
Egg Consistency: For perfectly soft scrambled eggs, make sure they’re slightly undercooked before adding them to the casserole, as they will continue cooking while baking.

Nutrition

Calories: 400-450 kcal
Sugar: 2-4g
Sodium: 600-700mg
Protein: 18-22g