Description
This cozy, stick-to-your-ribs breakfast casserole brings together all your Southern morning favorites in one hearty dish. Crispy hashbrowns form the base, smothered with creamy sausage gravy and finished with golden biscuits baked right on top. It’s perfect for weekend brunches, holiday mornings, or feeding a hungry crowd with minimal effort.
Ingredients
For the Hashbrown Base
32 oz frozen shredded hash browns, thawed (or fresh grated potatoes)
1/2 cup melted butter
1/2 cup sour cream
1/2 cup shredded cheddar cheese
Salt and pepper, to taste
For the Sausage Gravy
1 lb ground breakfast sausage
1/4 cup all-purpose flour
3 cups whole milk
1/2 tsp garlic powder
1/2 tsp onion powder
Salt and pepper, to taste
For the Biscuit Topping
1 can (16.3 oz) refrigerated biscuit dough (or homemade biscuit dough)
Instructions
Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
In a large mixing bowl, combine the thawed hash browns, melted butter, sour cream, shredded cheese, salt, and pepper. Mix until well combined. Press the mixture evenly into the bottom of the baking dish and bake for 25–30 minutes until the edges are golden and the base is set.
While the hashbrown base bakes, cook the sausage in a skillet over medium heat until browned and crumbly. Drain excess fat. Sprinkle the flour over the sausage and stir well, cooking for 1–2 minutes. Slowly whisk in the milk, stirring constantly to avoid lumps. Cook for 5–7 minutes until thickened, then season with garlic powder, onion powder, salt, and pepper.
Once the hashbrown base is out of the oven, pour the sausage gravy evenly over the top.
Cut each biscuit into quarters and scatter them over the gravy layer. Optionally, brush biscuit pieces with melted butter.
Bake for 20–25 minutes until the biscuits are golden brown and cooked through.
Let the casserole cool for 5–10 minutes before serving. Add a sprinkle of cheese, chopped herbs, or hot sauce to elevate each bite.
Notes
You can prep the hashbrown and gravy layers the night before to save time in the morning. Customize it by adding cooked vegetables like peppers or mushrooms to the hashbrown layer. This dish also reheats well, making it ideal for leftovers.