Biscuits Gravy, Hashbrown Bake Recipe

Truly, this recipe is one of the coziest, most soul-hugging breakfasts I have ever made. Honestly, it has everything I want in the morning: flaky biscuits, heavenly sausage gravy, crispy hash browns, and warm cheese all packed together into a beautiful bubbling pot. When I first made it, I remember standing by the oven almost counting down the seconds for its arrival. And boy, did it deliver.

Think of this as wrapping your favorite Southern diner breakfast into one pan. Instead of juggling plates with biscuits, gravy, and hash browns à la carte, you just bake them all together. Hefty enough to feed a crowd yet informal enough for a laze-around Sunday morning.

What makes this recipe so special is its ability to merge classic comfort foods into a casserole that is make-ahead-friendly. This is the kind of breakfast that fills the house with intoxicating aromas and has people wandering into the kitchen asking out loud, “When’s it ready?” Fulfillment is guaranteed as a reward.

Why You’ll Love This Recipe

Here’s why I think you’ll keep coming back to this one:

• Big flavors, one dish – Biscuits, sausage, gravy, hashbrowns, and cheese… all baked together. No juggling.
• Perfect for a crowd: Great for holidays, brunch parties, or a Sunday morning breakfast with all the family. In attempting to bake for Christmas morning, I used an entire bag of frozen hash browns.
• So make this casserole: Assemble it the night before and bake it the following morning.
• Customizable: Add some veggies, switch out types of cheese- the sky’s the limit!
• Comfort in every bite – Crispy edges, creamy center, and that rich gravy binding it all together.

Tools You’ll Need

Don’t worry—you won’t need anything fancy. Here’s what I use and why:

• 9×13-inch (23×33 cm) baking dish – The perfect size to hold everything without bubbling over.
• Large skillet – For cooking sausage and making the gravy. I prefer cast iron because it heats evenly.
• Mixing bowl – To toss hashbrowns with seasoning and cheese.
• Whisk – For getting smooth, lump-free gravy.
• Measuring cups and spoons – Trust me, even if you cook “by feel,” you’ll want them for the gravy.
• Wooden spoon or spatula – Makes stirring sausage easier and saves your pan from scratches.

Ingredients (US + Metric)

Here’s what you’ll need for the base recipe:

• 1 can (16 oz / 450 g) refrigerated biscuit dough (or 8 homemade biscuits)
• 1 lb (450 g) breakfast sausage
• 1/4 cup (30 g) all-purpose flour
• 3 cups (720 ml) whole milk
• 1/2 tsp black pepper (plus more to taste)
• 1 tsp salt (adjust to your sausage’s seasoning)
• 1 package (20 oz / 560 g) frozen hashbrowns, thawed
• 2 cups (200 g) shredded cheddar cheese (sharp works best)
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Optional: chopped green onions or parsley for garnish

Step-by-Step Instructions

1. Prepare yourself by first preheating the oven.
2. Preheat oven to a hot 375°F (190°C). Lightly grease a baking dish with butter or spray so that nothing gets stuck.
3. Prepare the sausage.
4. Place the pan over moderate heat and crumble in the sausage, cooking until well browned and there is no hint of pink. The act of breaking it up into bits during cooking will yield those crispy bits that add flavor.
5. Make the gravy.
6. Sprinkle the flour into the pan and toss the sausage around for about a minute until everything looks coated and a bit pasty. Begin whisking in the milk (a little at a time) to prevent lumps. Continue to whisk until it is thick enough to coat the back of a spoon (after cooking for about a couple of minutes), season with salt and pepper, and then relax. It doesn’t matter if it seems a bit thin at the start; in a minute or so, it will start thickening.
7. Layer the biscuits.
8. Cut the biscuit dough into quarters and scatter the pieces across the bottom of your baking dish. As these bake, they will puff up beautifully.
9. Add some hashbrowns.
10. Combine the thawed hashbrowns with garlic powder, onion powder, half the cheese, and a little salt and pepper in a bowl. Evenly spread that mixture on top of the biscuits.
11. Pour the gravy.
12. Drop some rich sausage gravy right on top of those hashbrowns. Messy is a good thing; they will all come together in the oven.
13. Top with cheese.
14. Sprinkle the remaining cheddar across the top. Cheese is the final hug before baking.
15. Bake.
16. Slide the dish into the oven and bake for 35–40 minutes, until the biscuits are cooked through and the top is golden and bubbly.
17. Cool slightly and serve.
18. Let it rest for 5–10 minutes before cutting in—this helps it set and makes serving easier.

Serving Ideas

• Fresh fruit salad for balance on the side.
• Take it with steaming hot coffee or sweet iced tea
• Top with a fried egg to make this extra rich.
• Garnish with parsley or green onions for color and freshness.

Variations and Customization

• Veggie twist: Sautéed peppers, mushrooms, or spinach.
• Spicy kick is achieved by spicy sausage or adding red pepper flakes.
• Cheese swap: Will try Monterey Jack, mozzarella, or pepper jack for different flavor profiles.
• Lighter option: The sausage would be turkey sausage, paired with reduced-fat cheese.

Storage and Make-Ahead

• Fridge: Store leftover food in an airtight container for a maximum of 3 days. Best reheating would be done using the oven.
• Freezer: Perfectly wrap each portion tightly and keep in the freezer for a maximum of 2 months. Thaw in the fridge overnight before reheating.
• Make-ahead: Put all ingredients of the casserole together (not baking them) and place them in the fridge overnight. Bake fresh in the morning.

Pro Tips & Mistakes to Avoid

Here’s the stuff I’d tell my best friend if she were making this:

• Don’t skip pre-thawing the hashbrowns—frozen ones release too much water.
• Taste your gravy before adding extra salt. Some sausages are already salty enough.
• Let it rest after baking; otherwise, you’ll scoop out a soupy mess.
• If the gravy looks too thick before baking, add a splash more milk—it’ll keep the casserole moist.
• Don’t overbake, or the biscuits will get tough. Start checking at 35 minutes.

Recipe Details

• Yield: 8 servings
• Prep time: 20 minutes
• Cook time: 40 minutes
• Total time: 1 hour

Nutrition (per serving, approx.)

• Calories: 480
• Protein: 20 g
• Carbs: 36 g
• Fat: 28 g
• Fiber: 2 g
• Sodium: 950 mg

Final Thoughts

This Biscuits Gravy, Hashbrown Bake is one of those dishes that feels like a big, warm hug on a plate. It’s hearty, filling, and just downright delicious. I love making it on weekends when I want to treat my family (and myself!) to something special without spending hours in the kitchen.