Savory Breakfast Casserole Delight

This cheesy biscuit and gravy bake transforms classic Southern breakfast flavors into a comforting casserole that brings everyone to the table. The combination of flaky biscuits, savory sausage gravy, and golden hashbrowns creates a hearty meal perfect for weekend brunches or holiday mornings.

I first made this bake when hosting my in laws for a holiday weekend. The empty dish and requests for seconds told me everything I needed to know. Now it appears on our table whenever we have overnight guests or need a special breakfast without spending hours in the kitchen.

Ingredients

• Refrigerated biscuits: The true time saver in this recipe. They provide that perfect flaky topping without the work of making biscuits from scratch.
• Breakfast sausage: Choose a quality pork sausage with good fat content. Look for one with visible herbs and spices for the best flavor.
• Frozen shredded hashbrowns: These create the perfect starchy base. No need to thaw them beforehand.
• Sausage gravy mix packet: This convenient shortcut delivers consistent flavor every time. Look for brands with visible pepper specks.
• Milk: Use whole milk for the richest gravy texture. The fat content matters for creaminess.
• Shredded cheddar cheese: Opt for a sharp cheddar you grate yourself for better melting qualities and flavor.
• Salt, pepper, and garlic powder: These basic seasonings enhance every layer of the dish. Use freshly ground black pepper if possible.

Step-by-Step Instructions

Prepare the baking dish:

Preheat your oven to 375°F. Generously grease a 9x13 inch baking dish making sure to get the corners and sides well coated. This prevents sticking and makes serving much easier.

Cook the sausage:

Heat a large skillet over medium heat until hot. Add the breakfast sausage breaking it into small crumbles as it cooks. Continue cooking for about 8 minutes until the sausage is completely browned with no pink remaining. Drain off excess grease using a colander or paper towels.

Layer the base ingredients:

Spread the frozen hashbrowns evenly across the bottom of your greased baking dish creating a solid foundation. Top with the cooked sausage distributing it uniformly so every serving gets plenty of meat.

Prepare the gravy:

In a medium bowl whisk together the gravy mix and milk until completely smooth with no lumps. This typically takes about 1 minute of vigorous whisking. The mixture will be thin but will thicken during baking. Pour this gravy mixture evenly over the sausage layer.

Add cheese layer:

Sprinkle the shredded cheddar cheese evenly over the gravy covering the entire surface. The cheese creates a delicious middle layer that melts beautifully during baking.

Arrange the biscuits:

Using kitchen shears or a knife cut each refrigerated biscuit into quarters. Arrange these pieces over the cheese layer in rows leaving tiny gaps between them. This allows the biscuits to expand while baking without overflowing the dish.

Bake to perfection:

Place the dish in the preheated oven and bake for 25 to 30 minutes. Look for golden brown biscuit tops and bubbling edges as indicators of doneness. The internal temperature should reach 165°F.

Rest before serving:

Allow the casserole to rest for 5 minutes after removing from the oven. This critical step helps the layers set making for cleaner portions when serving.

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My absolute favorite part of this dish is how the biscuits soak up just enough gravy while baking to become flavor bombs while still maintaining their flaky texture. My husband claims this recipe saved our Sunday mornings since we no longer debate between making biscuits and gravy or a breakfast casserole. Now we get the best of both worlds in one dish.

Make Ahead Instructions

This biscuit and gravy bake is perfect for prepping ahead of time. You can assemble the entire casserole the night before except for the biscuits. Cover the assembled base tightly with plastic wrap and refrigerate overnight. In the morning remove from the refrigerator add the quartered biscuits on top and let stand at room temperature for 15 minutes while your oven preheats. You may need to add 5 to 7 minutes to the baking time since the base will be cold.

Customization Options

This recipe welcomes creative variations. Try using spicy breakfast sausage for heat lovers or turkey sausage for a lighter option. Vegetarians can substitute plant-based sausage crumbles with excellent results. Add sautéed bell peppers, mushrooms, and onions between the hashbrown and sausage layers for extra vegetables. For a flavor boost mix 1/2 teaspoon of dried herbs like thyme or sage into the gravy mixture before pouring.

Serving Suggestions

This hearty casserole pairs beautifully with lighter sides that balance its richness. Serve with a fresh fruit salad dressed simply with lime juice and honey. For a complete brunch spread add scrambled eggs and yogurt parfaits alongside. During holiday mornings complement it with mimosas or a spicy bloody mary bar for adults and chocolate milk for the kids. A light arugula salad with lemon vinaigrette makes an excellent side if serving this for lunch.

Storage Tips

Store any leftovers covered tightly in the refrigerator for up to 3 days. For best results reheat individual portions in the microwave for 1 to 2 minutes or until heated through. To maintain some crispness on the biscuits reheat in a 350°F oven for about 10 minutes. This casserole also freezes exceptionally well. Portion cooled leftovers into airtight containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

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Frequently Asked Questions

→ Can I prepare this biscuits and gravy bake the night before?

Yes! You can assemble everything except the biscuits the night before and refrigerate. Add the quartered biscuits just before baking. You may need to add 5-10 minutes to the baking time if cooking from cold.

→ What can I substitute for the hashbrowns?

You can substitute the hashbrowns with diced potatoes (par-boiled first), tater tots, or even omit them entirely for a less starchy version. Each alternative will provide a slightly different texture.

→ Can I use homemade biscuits instead of refrigerated?

Absolutely! Homemade biscuits work wonderfully in this dish. Prepare your favorite biscuit dough, cut it into pieces, and arrange on top of the casserole before baking.

→ What type of sausage works best for this dish?

Breakfast sausage is recommended for its seasoning profile, but Italian sausage or even chorizo can work for different flavor variations. Just ensure you're using a ground sausage that can be crumbled during cooking.

→ How can I make this dish spicier?

For added heat, incorporate diced jalapeños, a pinch of cayenne pepper, or use hot breakfast sausage. You could also mix some hot sauce into the gravy mixture or serve hot sauce on the side.

→ Can I freeze leftovers of this casserole?

Yes, this casserole freezes well. Cut into individual portions, cool completely, then wrap tightly and freeze. Reheat in the microwave or oven until warm throughout. Best consumed within 2-3 months.