I made a Biscuits and Gravy Hash Brown Breakfast Casserole featuring flaky biscuits, savory sausage gravy, and crispy hash browns with a surprise ingredient you’ll want to know about.

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I grew up on big country breakfasts, and my Biscuits And Gravy Breakfast Casserole is everything I want on a slow Sunday. I layer breakfast sausage and torn buttermilk biscuits into a bubbling pan so every forkful has a meaty, bread kind of comfort.

Folks have called it everything from a Sausage Egg Hashbrown Casserole With Gravy cousin to what they think is the Best Breakfast Casserole, and I cant blame them. There is something stubborn about it, like it refuses to be fancy and just fills you up in a very good way.

Ingredients

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Breakfast sausage: packs protein and fat, tasty but high in sodium and saturated fat.
Buttermilk biscuits: provide carbs, flaky texture, slight tang from cultured milk.
Eggs: rich in protein and nutrients, help bind and add creamy texture.
Whole milk: adds creaminess and fat, boosts calcium but ups calories.
Flour: thickens gravy and adds carbs, helps create a silky smooth sauce.
Cheddar cheese: delivers bold sharp flavor, melted goo and calcium, adds salt.
Yellow onion: lightly sweet, adds mild sharpness and savory depth when browned.
Butter: adds richness and browning, swap with sausage grease for extra flavor.

Ingredient Quantities

1 lb breakfast sausage, mild or spicy your call

1 can (16 oz) refrigerated buttermilk biscuits (8 biscuits)

6 large eggs

1 1/4 cups whole milk for the egg mixture

2 cups whole milk for the sausage gravy

1/4 cup all purpose flour

2 cups shredded sharp cheddar cheese

1 small yellow onion finely diced optional

2 tablespoons butter or use sausage grease

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

1/2 teaspoon garlic powder optional

How to Make this

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1. Preheat oven to 350°F and grease a 9×13 baking dish. Open the can of biscuits and tear the 8 biscuits into rough 1 to 2 inch pieces, then scatter them evenly in the dish.

2. In a large skillet over medium-high heat brown 1 lb breakfast sausage, breaking it up as it cooks, about 6 to 8 minutes. If using the diced yellow onion add it about halfway through the cook so it gets soft and sweet. Remove sausage with a slotted spoon to a bowl and leave the fat in the pan.

3. Make the gravy in the same skillet: reduce heat to medium and add 2 tablespoons butter or use about 2 tablespoons of that reserved sausage grease. Sprinkle in 1/4 cup all purpose flour and whisk constantly 1 to 2 minutes until it smells nutty and the raw flour taste is gone.

4. Slowly whisk in 2 cups whole milk, scrape the brown bits off the pan, and simmer until thickened, about 3 to 5 minutes. Stir in the cooked sausage, 1 teaspoon kosher salt, 1 teaspoon freshly ground black pepper and 1/2 teaspoon garlic powder if you want it. Taste and adjust if needed.

5. Pour about half the shredded sharp cheddar (1 cup) over the torn biscuits, then spoon the sausage gravy evenly over the biscuit pieces so most are coated.

6. In a medium bowl whisk together 6 large eggs and 1 1/4 cups whole milk until smooth. Pour the egg mixture evenly over the biscuits, sausage and gravy, pressing any dry biscuit pieces gently down so they soak up the liquid.

7. Sprinkle the remaining 1 cup shredded cheddar over the top.

8. Bake uncovered at 350°F for 35 to 45 minutes until the eggs are set in the center and the top is golden. If the top is browning too fast tent loosely with foil for the last 10 minutes.

9. Let the casserole rest 10 minutes before slicing so it firms up. Tips: you can make this the night before and refrigerate covered then bake the next morning (add 5 to 10 extra minutes of baking), use the sausage grease instead of butter for more flavor, and if the gravy seems too thick thin with a splash more milk while cooking.

Equipment Needed

1. 9×13 inch baking dish, greased
2. Large skillet (about 12 inch) for browning sausage and making gravy
3. Slotted spoon to lift out the cooked sausage
4. Measuring cups and spoons (1/4 cup, 1 cup, tsp)
5. Whisk for the roux, milk and egg mix
6. Mixing bowls (one medium for eggs, one for holding sausage)
7. Sharp knife and cutting board for the onion
8. Wooden spoon or spatula for stirring, plus oven mitts and a sheet of foil for tenting

FAQ

Can I make this ahead of time? Yes you can assemble it the night before, cover and refrigerate it. Bake straight from the fridge in the morning and add about 10 minutes to the bake time so the center gets hot.

What if I dont have canned biscuits? You can use leftover biscuits or homemade ones cut into chunks, or even cubed day old rolls. Texture changes a little but it will still be tasty.

How do I control the spice level? Use mild or spicy breakfast sausage like the recipe says, or mix half and half. You can also drain some of the sausage grease if its too fatty or add a pinch of cayenne if you want more kick.

Can I use lower fat or non dairy milk? Whole milk gives the creamiest gravy and custard, 2 percent works fine but it will be thinner. Plant milks may separate and change texture so they are not recommended for best results.

How do I fix gravy that is too thick or too thin? If too thick add milk a little at a time and stir until you like it. If too thin simmer it longer to reduce and thicken or mix a small spoon of flour with cold milk then stir that in and cook until it thickens.

Can I freeze this casserole? Yes freeze before baking in a well wrapped dish or bake first then freeze portions. Thaw overnight in the fridge and reheat in the oven at 350 F until hot, or microwave single servings for a minute or two depending on your microwave.

Biscuits And Gravy Breakfast Casserole Recipe Substitutions and Variations

Breakfast sausage: swap for 1 lb ground pork seasoned with 1 tsp sage, 1/2 tsp salt, 1/4 tsp black pepper and a pinch cayenne, or use 1 lb turkey breakfast sausage for a leaner bake. If you use plain pork just brown it and add the spices, you’ll get the same savory base for the gravy.
Refrigerated buttermilk biscuits (8): use 8 cups cubed day old French bread or a rustic loaf to make it more like a strata, or swap for 8 split English muffins for a denser chew. Bread soaks the custard differently than fresh biscuits so press it in good.
Whole milk (for eggs or gravy): use half and half for a richer custard, or 2% for a lighter version. For dairy free try unsweetened soy or oat milk but add 1 extra tablespoon flour or a cornstarch slurry to thicken the gravy.
All purpose flour (for gravy): replace with 2 tablespoons cornstarch mixed into cold milk as a slurry for a clear, glossy gravy, or use a 1 to 1 gluten free flour blend if you need gluten free. Cornstarch thickens quicker so whisk in off heat and simmer briefly.

Pro Tips

1) Assemble the night before for convenience, but add 10 to 15 extra minutes of bake time. Let the casserole sit at room temp 20 to 30 minutes before baking so the center doesn’t stay soggy or take forever to come up to temperature.

2) For lump free, silkier gravy warm the milk slightly and whisk the flour into the fat until it smells toasted before adding liquid. Add the milk slowly while whisking and finish by straining if any little bits remain.

3) Layer the cheese smartly: fold about a cup of the shredded cheddar into the egg mixture so the custard is creamier, then reserve the rest on top for a golden, slightly crisp finish. For an extra brown top, broil 1 to 2 minutes at the end but watch it closely.

4) Taste before you salt. Sausage can vary a lot in saltiness, so season the gravy after mixing in the meat. If you want more depth without extra salt, a pinch of cayenne or smoked paprika goes a long way.

Biscuits And Gravy Breakfast Casserole Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

I made a Biscuits and Gravy Hash Brown Breakfast Casserole featuring flaky biscuits, savory sausage gravy, and crispy hash browns with a surprise ingredient you'll want to know about.

Servings

servings

Calories

780

kcal

Equipment: 1. 9×13 inch baking dish, greased
2. Large skillet (about 12 inch) for browning sausage and making gravy
3. Slotted spoon to lift out the cooked sausage
4. Measuring cups and spoons (1/4 cup, 1 cup, tsp)
5. Whisk for the roux, milk and egg mix
6. Mixing bowls (one medium for eggs, one for holding sausage)
7. Sharp knife and cutting board for the onion
8. Wooden spoon or spatula for stirring, plus oven mitts and a sheet of foil for tenting

Ingredients

1 lb breakfast sausage, mild or spicy your call
1 can (16 oz) refrigerated buttermilk biscuits (8 biscuits)
6 large eggs
1 1/4 cups whole milk for the egg mixture
2 cups whole milk for the sausage gravy
1/4 cup all purpose flour
2 cups shredded sharp cheddar cheese
1 small yellow onion finely diced optional
2 tablespoons butter or use sausage grease
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder optional

Directions

Preheat oven to 350°F and grease a 9×13 baking dish. Open the can of biscuits and tear the 8 biscuits into rough 1 to 2 inch pieces, then scatter them evenly in the dish.
In a large skillet over medium-high heat brown 1 lb breakfast sausage, breaking it up as it cooks, about 6 to 8 minutes. If using the diced yellow onion add it about halfway through the cook so it gets soft and sweet. Remove sausage with a slotted spoon to a bowl and leave the fat in the pan.
Make the gravy in the same skillet: reduce heat to medium and add 2 tablespoons butter or use about 2 tablespoons of that reserved sausage grease. Sprinkle in 1/4 cup all purpose flour and whisk constantly 1 to 2 minutes until it smells nutty and the raw flour taste is gone.
Slowly whisk in 2 cups whole milk, scrape the brown bits off the pan, and simmer until thickened, about 3 to 5 minutes. Stir in the cooked sausage, 1 teaspoon kosher salt, 1 teaspoon freshly ground black pepper and 1/2 teaspoon garlic powder if you want it. Taste and adjust if needed.
Pour about half the shredded sharp cheddar (1 cup) over the torn biscuits, then spoon the sausage gravy evenly over the biscuit pieces so most are coated.
In a medium bowl whisk together 6 large eggs and 1 1/4 cups whole milk until smooth. Pour the egg mixture evenly over the biscuits, sausage and gravy, pressing any dry biscuit pieces gently down so they soak up the liquid.
Sprinkle the remaining 1 cup shredded cheddar over the top.
Bake uncovered at 350°F for 35 to 45 minutes until the eggs are set in the center and the top is golden. If the top is browning too fast tent loosely with foil for the last 10 minutes.
Let the casserole rest 10 minutes before slicing so it firms up. Tips: you can make this the night before and refrigerate covered then bake the next morning (add 5 to 10 extra minutes of baking), use the sausage grease instead of butter for more flavor, and if the gravy seems too thick thin with a splash more milk while cooking.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.