Start your morning with the ultimate comfort food: Biscuits and Gravy Casserole, a hearty blend of flaky biscuits, creamy sausage gravy, and crispy hash browns baked into one crowd-pleasing dish. Perfect for holiday brunches, family breakfasts, or a cozy weekend meal, this biscuits and gravy casserole recipe is easy to prep and delivers Southern-style warmth with every bite. It’s like your favorite diner breakfast, but better—because you made it at home!
Why You’ll Love Biscuits and Gravy Casserole
- Hearty and Comforting: Combines biscuits, gravy, and hash browns for a satisfying meal.
- Make-Ahead Magic: Prep the night before for stress-free mornings.
- Crowd-Pleaser: Ideal for feeding a group or family.
- Easy Prep: Simple ingredients and minimal steps.
- Versatile: Customize with your favorite sausage or veggies.
Ingredients for Biscuits and Gravy Casserole
Here’s what you need for this biscuits and gravy casserole recipe (serves 8):
Main Ingredients:
- 1 (16 oz/453g) can refrigerated biscuit dough
- 1 lb (450g) ground breakfast sausage
- 1 packet (2.75 oz/78g) sausage gravy mix (or homemade gravy)
- 2 cups (240g) frozen shredded hash browns
- 1½ cups (170g) shredded cheddar cheese
- 1½ cups (360ml) whole milk
- 4 large eggs
- Salt and pepper, to taste
- Chopped parsley or green onions (optional, for garnish)
Equipment
- 9×13-inch baking dish
- Skillet
- Medium mixing bowl
- Whisk
- Cooking spray or butter
- Measuring cups and spoons
Ingredient Tips
- Use sage-flavored breakfast sausage for authentic Southern flavor.
- Shred your own cheese for better melting and flavor.
- Opt for whole milk for a creamy texture; 2% or non-dairy milk works too.
- If using homemade gravy, make a simple roux with 2 tbsp flour, 2 tbsp butter, and 1½ cups milk.
- Thaw hash browns slightly for crispier texture.
Directions for Biscuits and Gravy Casserole
Let’s make this biscuits and gravy casserole recipe—warm, savory, and so easy!
Preheat and Prep
I preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish with cooking spray or butter.
Cook the Sausage
In a skillet over medium heat, I cook 1 lb breakfast sausage until browned and fully cooked, about 6–8 minutes. I drain excess fat and set aside.
Prepare the Gravy
I follow the sausage gravy mix packet instructions, mixing with 1½ cups milk (or make homemade gravy). I stir the cooked sausage into the gravy.
Layer the Biscuits
I cut the biscuit dough into quarters and scatter them evenly across the bottom of the baking dish.
Add the Filling
I sprinkle 2 cups hash browns and 1½ cups shredded cheddar cheese over the biscuits. I pour the sausage-gravy mixture evenly on top.
Whisk and Pour
In a bowl, I whisk 4 eggs, 1½ cups milk, and a pinch of salt and pepper. I pour this mixture evenly over the casserole.
Bake
I bake uncovered for 35–40 minutes until the center is set and the top is golden. I let it rest for 5–10 minutes before garnishing with parsley or green onions (if using) and serving.
Nutrition
- Prep Time: 15 minutes
- Cook Time: 35–40 minutes
- Total Time: ~50–55 minutes
- Servings: 8
- Calories: ~450 kcal per serving
- Macros per Serving: 35g carbs, 15g protein, 28g fat, 2g fiber
Variations
Try these twists on this recipe:
- Southwestern: Add ½ cup diced bell peppers and use pepper jack cheese, inspired by LaylaCooks’ Mexican Street Corn Brussels Sprouts.
- Veggie-Friendly: Swap sausage for plant-based crumbles and add mushrooms.
- Spicy Kick: Mix ¼ tsp cayenne or chopped jalapeños into the egg mixture.
- Loaded: Top with crumbled bacon or diced onions.
- Gluten-Free: Use gluten-free biscuit dough and gravy mix.
Serving Ideas:
- Pair with LaylaCooks’ Hibiscus Iced Tea for a refreshing drink.
- Serve with LaylaCooks’ Feta Watermelon Cucumber Salad for a light contrast.
- Enjoy with LaylaCooks’ Pumpkin Scones for a cozy breakfast spread.
Storage
I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I microwave individual portions for 1–2 minutes or bake at 350°F (175°C) for 10–15 minutes. For freezing, I wrap tightly in plastic wrap and foil, then store in a freezer bag for up to 2 months. I thaw overnight in the fridge before reheating.
Serving Tips
- Presentation: Serve in squares on a platter for brunch gatherings.
- Garnish: Sprinkle with parsley or green onions for a pop of color.
- Pairing: Pair with LaylaCooks’ Sweet Potato Toast for a unique twist.
- Portion Size: 1 square (about ⅛ of the casserole) per serving.
- Occasions: Perfect for holiday brunches, family breakfasts, or potlucks.
FAQs
Can I prep this casserole the night before?
Yes, assemble, cover, and refrigerate overnight; bake in the morning.
Can I use homemade biscuits?
Yes, cut into chunks and reduce baking time by 5 minutes.
What milk works best?
Whole milk gives the creamiest texture, but 2% or non-dairy milk works too.
Can I freeze before baking?
Yes, assemble, wrap tightly, and freeze; thaw in the fridge before baking.
Can I use egg whites?
Yes, use 8 egg whites for 4 whole eggs, but the texture may be slightly less rich.
More Dessert Ideas You’ll Love
- Chocolate Mousse Cake
- Cinnamon Sugar Blondies
- Strawberry Shortcake Cake (with sponge cake)
- Moist Cinnamon Apple Cake: A Sweet, Simple Deligh
Conclusion
Biscuits and Gravy Casserole is a hearty, comforting breakfast that’s perfect for any gathering. This biscuits and gravy casserole recipe brings Southern-style flavor with minimal effort, making it a go-to for busy mornings or festive brunches. Try this recipe and warm up your table with cozy goodness!
Biscuits and Gravy Casserole
Ingredients
Main Ingredients:
- 1 16 oz/453g can refrigerated biscuit dough
- 1 lb 450g ground breakfast sausage
- 1 packet 2.75 oz/78g sausage gravy mix (or homemade gravy)
- 2 cups 240g frozen shredded hash browns
- 1½ cups 170g shredded cheddar cheese
- 1½ cups 360ml whole milk
- 4 large eggs
- Salt and pepper to taste
- Chopped parsley or green onions optional, for garnish
Instructions
Preheat and Prep
- I preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish with cooking spray or butter.
Cook the Sausage
- In a skillet over medium heat, I cook 1 lb breakfast sausage until browned and fully cooked, about 6–8 minutes. I drain excess fat and set aside.
Prepare the Gravy
- I follow the sausage gravy mix packet instructions, mixing with 1½ cups milk (or make homemade gravy). I stir the cooked sausage into the gravy.
Layer the Biscuits
- I cut the biscuit dough into quarters and scatter them evenly across the bottom of the baking dish.
Add the Filling
- I sprinkle 2 cups hash browns and 1½ cups shredded cheddar cheese over the biscuits. I pour the sausage-gravy mixture evenly on top.
Whisk and Pour
- In a bowl, I whisk 4 eggs, 1½ cups milk, and a pinch of salt and pepper. I pour this mixture evenly over the casserole.
Bake
- I bake uncovered for 35–40 minutes until the center is set and the top is golden. I let it rest for 5–10 minutes before garnishing with parsley or green onions (if using) and serving.
Notes
- Use pre-shredded hash browns or cook them slightly for extra crisp.
- Shred your own cheese for better melt and flavor.
- Spice it up with jalapeños or cayenne pepper.
- Make ahead the night before and bake fresh in the morning.
- Pairs well with fruit salad or a light smoothie.
Did you Like This Recipe? Please Rate and Comment Below!