Effortless Biscuits Gravy Hashbrown

Nothing announces a cozy morning quite like a bubbling pan of biscuits, gravy, and hashbrowns emerging from the oven. This all-in-one breakfast casserole blends soft biscuit pieces, crispy hashbrowns, savory sausage, creamy gravy, and sharp cheddar for a Southern classic reimagined with a comfort-food twist. Just fifteen minutes of prep gets you a warm, crowd-pleasing meal you can serve straight from the pan. It is my first choice for holiday brunches or any laid-back day when I want everyone to linger at the table and dig in for seconds.

The first time I made this casserole was for my in-laws and even the picky eaters went back for seconds. Now I get asked for the recipe every winter and it has become a breakfast tradition in our home.

Ingredients

• McCormick Sausage Flavor Gravy Mix: Delivers signature savory richness while thickening the entire casserole. Check the packet for smoothness to avoid lumps.
• Jimmy Dean Premium Pork Sausage: Brings that classic spiced Southern flavor. Always pick sausage that looks bright and well sealed in the package.
• Ore-Ida Shredded Hash Browns: Save time and add a crisp texture at the base. Look for bags without too many ice crystals so they bake up golden not mushy.
• Pillsbury Grands Buttermilk Biscuits: Bake up tall and golden with a pillowy crumb. Press gently at the can seam to pop them open without sticking.
• Shredded Cheddar Cheese: Adds a sharp flavor and a gooey top layer. I prefer grating a fresh block so it melts smoothly.
• Milk: Mixes into the gravy making it silky. Whole milk gives the richest taste but two percent also works fine.
• Garlic Powder: Brings out the umami notes in the sausage. Pick a dry powder that is clump free and fragrant.
• Black Pepper: Wakes up every flavor in the breakfast. Always use freshly cracked for the brightest spice.
• Salt: Ensures all the ingredients are balanced. Kosher salt is best for even seasoning.

Instructions

Preheat Oven and Prep Pan:

Start by heating your oven to three hundred seventy five degrees Fahrenheit or one hundred ninety degrees Celsius. Grease a nine by thirteen inch baking dish liberally with butter or nonstick spray so the casserole releases cleanly and cleanup is easy.

Brown the Sausage:

Set a skillet over medium heat and add the pork sausage. Use a spatula to crumble it finely as it cooks. Keep stirring until every piece is evenly browned and no pink remains about eight minutes. Drain off all the rendered fat to keep the finished dish crisp.

Layer the Hash Browns and Sausage:

Spread the shredded hashbrowns in an even layer across the prepared baking dish. Sprinkle all the cooked drained sausage over top making sure every corner gets filled so each bite is balanced.

Mix and Pour the Gravy:

In a mixing bowl add the gravy mix and milk. Vigorously whisk until you have a glossy pourable sauce with no lumps left behind. Drizzle this mixture over the sausage and hashbrowns ensuring everything is evenly coated.

Add Cheese Layer:

Scatter the shredded cheddar cheese to fully blanket the pan. Gently press it down with your palm so it tucks into the gravy. This step guarantees a gooey top after baking.

Place the Biscuits:

Pop the biscuit can and cut each round into four bite size pieces. Arrange them across the top of the casserole overlapping slightly so there are lots of golden edges once baked.

Bake and Rest:

Slide the assembled dish into your hot oven and bake for twenty five to thirty minutes. Wait until the biscuits are puffed high golden and the cheese is bubbling. Let the dish stand five minutes before scooping so all the layers settle and hold together.

The top thing I look forward to is that stringy cheddar cheese as you pull up the first serving. My niece helped me with the cheese once and since then she insists on being the official sprinkles master every holiday. Every bite reminds us of that morning all crowded in the kitchen together.

Storage Tips

After the casserole cools cover tightly with foil or portion into containers. Keeps well in the fridge up to four days. Always reheat in the oven at three hundred fifty degrees for best biscuit texture.

Ingredient Substitutions

To lighten things up try turkey sausage or a plant based crumble. Monterey Jack or Swiss both melt beautifully if you want a change from cheddar. Homemade biscuits make the pan extra tender if you have more time for baking from scratch.

Serving Suggestions

The casserole stands on its own as a full meal. For contrast serve with a tart fruit salad or a crisp green salad dressed with lemon vinaigrette. For a more Southern flair put out a bowl of hot sauce or pepper jelly so everyone can add a bit of heat.

Your family will ask for Effortless Biscuits Gravy Hashbrown again and again not just for special occasions but for any morning you want everyone gathering around the table in comfort.

FAQs About This Recipe

→ How do I keep the biscuit topping from getting soggy?

Distribute biscuit pieces evenly and bake until golden brown for a crisp yet tender crust. Rest before serving so the layers set.

→ Can homemade gravy be used instead of a mix?

Yes, prepare a smooth sausage gravy from scratch and use it in place of premade mixes for a richer flavor.

→ Are fresh hashbrowns a suitable substitution?

Absolutely—just shred and squeeze out extra moisture from potatoes to keep the base crisp and avoid excess liquid.

→ Is advance assembly possible for this dish?

You can assemble the casserole the night before and refrigerate it. Bake in the morning for best texture and flavor.

→ What is the recommended way to reheat leftovers?

Reheat portions in an oven or toaster oven to crisp the biscuit topping and gently warm the layers through.

→ What can I serve on the side?

Fresh fruit salad or a simple green salad makes a perfect bright side. Add hot sauce for a Southern twist.