Description
A comforting, all-in-one breakfast bake that layers tender, flaky biscuit pieces over a savory sausage gravy and tender hashbrowns. Perfect for feeding a crowd or as an easy make-ahead weekend brunch, this casserole brings together classic biscuits and gravy flavors with a crispy-tender potato base.
Ingredients
For the biscuit layer
2 packages (16 oz each) refrigerated buttermilk biscuits, each biscuit quartered
For the hashbrown layer
32 oz frozen shredded hashbrowns, thawed and patted dry
1 cup shredded sharp cheddar cheese (optional)
For the sausage gravy
1 lb breakfast sausage
1 small yellow onion, finely diced
2 cloves garlic, minced
4 Tbsp unsalted butter
4 Tbsp all-purpose flour
2 ½ cups whole milk
½ tsp freshly ground black pepper
Salt to taste
Optional garnish
2 Tbsp chopped fresh parsley
Instructions
Preheat the oven to 350 °F and lightly grease a 9×13-inch baking dish.
Arrange the quartered biscuit pieces in a single layer across the bottom of the prepared baking dish. Spread the thawed hashbrowns evenly over the biscuits and sprinkle with shredded cheddar cheese if using.
In a large skillet set over medium heat, cook the breakfast sausage, breaking it into small pieces, until no pink remains. Add the diced onion and minced garlic, and continue cooking until the onion is translucent and the sausage is lightly browned.
Push the sausage mixture to the side of the skillet. Melt the butter in the cleared space, then whisk in the flour until a smooth paste forms. Cook the roux for one minute, stirring constantly. Gradually whisk in the milk, blending until the gravy is smooth. Bring it to a gentle simmer and cook until slightly thickened, about 3 to 4 minutes. Season with black pepper and salt to taste.
Pour the sausage gravy evenly over the hashbrowns and biscuit base in the baking dish. Gently press down so everything is well combined.
Bake until the biscuits are cooked through and golden on top and the gravy is bubbling around the edges, about 35 to 40 minutes. Let rest for five minutes before serving.
Serve portions warm, garnished with chopped fresh parsley if desired.
Notes
This casserole can be assembled a day ahead, covered, and refrigerated; increase baking time by 5 to 10 minutes if baking cold. For a spicier twist, swap half the breakfast sausage for a spicy pork sausage or stir in chopped jalapeños with the onions. Leftovers store well in the refrigerator for up to three days and reheat in the oven until warmed through.