You’ve Got to Try This
If you’re looking for a new breakfast hero, I’ve got just the thing for you! This Biscuits and Gravy Hashbrown Breakfast Casserole combines all your favorite brunch elements into one delicious dish. Imagine digging into layers of crispy hashbrowns, savory breakfast sausage, fluffy biscuits, and gooey cheese—all in one bite! It’s like a big hug from your oven.
Why Make This Recipe
Let’s get real. Mornings can be a chaotic mess, and we often skip breakfast or settle for something less than exciting. But this casserole? Oh, it changes the game! Here’s why you’ll want to whip it up:
- Feed a crowd: Perfect for family gatherings or brunch with friends.
- Make-ahead magic: Prepare it the night before, so breakfast is a breeze.
- Comfort food alert: Who doesn’t love biscuits and gravy? Now you get to enjoy it in casserole form. #Winning
How to Make Biscuits and Gravy Hashbrown Breakfast Casserole
Ready to get your hands a little messy? Let’s break down the steps to crafting this breakfast delight. It’s easier than trying to get out of a Zoom meeting because your cat walked across your keyboard.
Ingredients
- 1 pound ground breakfast sausage
- 1 package (16 ounces) frozen shredded hashbrowns
- 1 can (16.3 ounces) large flaky biscuits
- 1 cup shredded cheddar cheese
- 6 large eggs
- 1 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
Directions
In a skillet over medium heat, cook the ground sausage until it’s nicely browned. Drain any excess grease (nobody wants a greasy casserole!).
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with cooking spray or a generous pat of butter.
Spread the frozen shredded hashbrowns evenly in the bottom of the baking dish.
Layer the cooked sausage over the hashbrowns, and sprinkle on that shredded cheddar cheese like you mean it.
Cut each biscuit into quarters and throw them over the cheesy goodness. It’s like a biscuit confetti party!
In a mixing bowl, whisk together the eggs, milk, salt, black pepper, and garlic powder until it’s all combined.
Pour that egg mixture over the biscuit layer. Make sure you cover everything evenly. We don’t want any dry spots!
Slide the casserole into the preheated oven and bake for 35-40 minutes, or until the biscuits are golden brown and the egg mixture is set.
Let it cool for 5 minutes before slicing. Enjoy this comforting creation with your favorite people!
How to Serve Biscuits and Gravy Hashbrown Breakfast Casserole
Serve this beauty warm, and don’t forget to garnish it with a sprinkle of extra cheese or even some fresh herbs if you’re feeling fancy. This casserole pairs perfectly with a steaming cup of coffee or a refreshing glass of OJ. Just imagine: fluffy casserole, crunchy hashbrowns, and creamy cheese… yum! 😋
How to Store Biscuits and Gravy Hashbrown Breakfast Casserole
If you somehow have leftovers (not likely, but hey, it’s possible), store them in an airtight container in the fridge. They’ll stay good for about 3-4 days. When you’re ready to dive back in, just pop it in the microwave for a quick reheat. Breakfast round two, anyone?
Tips to Make Biscuits and Gravy Hashbrown Breakfast Casserole
- Spice it up: Add some diced jalapeños for an extra kick.
- Cheesy goodness: Experiment with different cheese types—pepper jack, anyone?
- Veggie power: Throw in some sautéed bell peppers or spinach for added nutrients and flavor.
Variation
Want to switch it up a little? Swap the breakfast sausage for bacon or even some chopped ham. You could also make it vegetarian by using a meat substitute or adding more veggies. The sky’s the limit!
FAQs
Can I make this casserole ahead of time?
Absolutely! You can assemble the casserole the night before, cover it, and pop it in the fridge. Just add an extra few minutes to the baking time when you’re ready to bake it.
Can I freeze Biscuits and Gravy Hashbrown Breakfast Casserole?
Yes! Just make sure to let it cool completely before covering it with plastic wrap and then foil. It’s good in the freezer for up to two months. Thaw overnight in the fridge before baking.
What should I serve with this casserole?
It pairs well with fresh fruit, breakfast potatoes, or a light salad if you’re feeling extra healthy. Don’t forget that perfect cup of coffee!
So, what are you waiting for? Grab those ingredients and give this casserole a try. Life’s too short for boring breakfasts!
Biscuits and Gravy Hashbrown Breakfast Casserole
Ingredients
Main Ingredients
- 1 pound ground breakfast sausage
- 16 ounces frozen shredded hashbrowns One package
- 16.3 ounces large flaky biscuits One can
- 1 cup shredded cheddar cheese
- 6 large eggs
- 1 cup milk
Seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
Instructions
Preparation
- In a skillet over medium heat, cook the ground sausage until it’s nicely browned. Drain any excess grease.
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with cooking spray or butter.
- Spread the frozen shredded hashbrowns evenly in the bottom of the baking dish.
- Layer the cooked sausage over the hashbrowns, and sprinkle the shredded cheddar cheese on top.
- Cut each biscuit into quarters and spread them over the cheese layer.
Combining Ingredients
- In a mixing bowl, whisk together the eggs, milk, salt, black pepper, and garlic powder until combined.
- Pour the egg mixture over the biscuit layer, ensuring everything is covered evenly.
Baking
- Slide the casserole into the preheated oven and bake for 35-40 minutes, or until the biscuits are golden brown and the egg mixture is set.
- Let it cool for 5 minutes before slicing.
Notes
Printable Recipe Card
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