Golden hashbrowns set up the base, topped with gooey cheddar, spicy sausage, fluffy biscuits, and creamy gravy in this easy biscuits and gravy hashbrown bake. Get it in the oven in about an hour, so it’s ready whenever you’re craving breakfast or a simple dinner. The cheesy goodness and biscuit crunch are big crowd-pleasers, and it’s a hit whether you serve it at your next brunch get-together or just for yourself.
You get crispy hashbrowns, sausage gravy, gooey cheese, and fluffy biscuits all in one big comfort dish here. It’s the kind of thing you wanna pull out for a lazy brunch or even dinner when you just need something cozy. The biscuits on top brown up nicely while everything underneath turns melty and delicious. Honestly, it’s got all the breakfast favorites rolled into one pan.
Why You’ll Want This
Cleanup’s a breeze with just one skillet and a single pan
You can throw it all together the night before for quick mornings
Done and ready in under an hour
Super easy since all the items are from the store
The first time I tried this, I had a house full of relatives for a holiday weekend. Watching everyone head back for more let me know it was a winner. Now, anytime we have friends or family stay over, this is what I whip up. It’s basically the family favorite now.
Tasty Ingredients
Shredded cheddar cheese: melts into that dreamy, golden layer that holds it all together
Milk: makes your gravy creamy and just the right thickness
Salt: brings all those other flavors out without making it too salty
Pillsbury Grands! Buttermilk Biscuits: bakes up fluffy and make for a nice, toasty top
McCormick Sausage Flavor Gravy Mix: makes creamy gravy a snap so there’s no fussing with roux or flour
Jimmy Dean Premium Pork Sausage: gives that classic taste where you won’t have to add anything extra
Ore-Ida Shredded Hash Browns: go in straight from the freezer and turn into a crisp base
Black pepper: puts a little pep in every bite
Garlic powder: adds a mellow, savory vibe that doesn’t overpower
Easy Instructions
Ezoic
Let It Settle:
Give the casserole about five minutes out of the oven before you dig in. This lets the gravy thicken up a bit and makes scooping way easier.
Bake It Up:
Pop your dish on the center oven rack, keep the heat at 375°F, and let it go for around 25 to 30 minutes. Watch the biscuits near the end—they should be golden and not raw in the middle.
Biscuit Time:
Cut up those biscuits into little quarters with some scissors. Scatter them across the top with small spaces in between to let ’em puff up.
Cheddar Layer:
Cover the top of the casserole with a good layer of shredded cheese right before adding biscuits.
Mix the Gravy:
Whisk your gravy mix into cold milk. You want it totally smooth with no lumps—cold milk works best for this. Pour it all over your sausage and hashbrown layers.
Sausage Sizzle:
Break up and brown the sausage in a pan over medium. Cook until there’s no pink left, then drain off the extra grease. Small pieces are better than big chunks.
Start With Prep:
Fire up your oven to 375°F and grease a 9×13 dish—either with spray or some butter rubbed well into all the corners.
Layer It Up:
Spread frozen hashbrowns on the bottom of the dish (no thawing needed), toss the cooked sausage evenly on top, and you’re set for the next layer.
Ezoic
