Biscuits and Gravy Hashbrown Breakfast Casserole

Ingredients:

• 1 pound ground breakfast sausage
• 1 package (16 oz) frozen shredded hashbrowns
• 1 can (16.3 oz) large flaky biscuits, cut into quarters
• 1 cup shredded cheddar cheese

For the gravy and egg mixture:

• 1 packet (2.75 oz) country gravy mix (or homemade gravy equivalent)
• 1 ¾ cups milk (as directed on gravy packet)
• 4 large eggs
• Salt and black pepper, to taste

Instructions:

1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. In a large skillet over medium heat, cook the breakfast sausage until browned and fully cooked. Drain excess grease.
3. Prepare the gravy according to package directions using the milk. Set aside.
4. In a large bowl, whisk together the eggs, a pinch of salt, and black pepper.
5. Spread the frozen hashbrowns evenly in the prepared baking dish.
6. Top with the cooked sausage, then scatter the biscuit pieces evenly over the top.
7. Pour the egg mixture evenly over the casserole.
8. Spoon the prepared gravy over everything, spreading gently to cover.
9. Sprinkle the shredded cheddar cheese evenly on top.
10. Bake uncovered for 40–45 minutes, or until the biscuits are cooked through, the center is set, and the top is golden.
11. Let rest for 5–10 minutes before serving.

Serving Tips

• Serve warm with fresh fruit or a simple green salad to balance the richness.
• Leftovers reheat well in the oven or microwave.

Variations

• Add diced onions or bell peppers for extra flavor.
• Use pepper jack or Colby-Jack cheese instead of cheddar.
• Swap sausage for turkey sausage for a lighter option.

A filling, crowd-pleasing breakfast casserole that brings classic biscuits and gravy flavors into one easy bake.