Can I make this casserole the night before?

Yes! Assemble the casserole the night before, cover it tightly, and refrigerate overnight. Bake the next morning as directed — just add 5 extra minutes to the cooking time if starting from cold.

How do I store and reheat leftovers?

Store cooled leftovers in an airtight container for up to 3 days in the refrigerator . Reheat slices in the oven at 350°F (175°C) for 10–15 minutes to maintain crispiness. Microwaving works for quick reheats, but the biscuits may soften slightly.

Can I use canned biscuits instead of homemade ones?

Absolutely. Canned biscuits work perfectly and save time. You can also use frozen biscuits — just thaw them first for even baking.

Is it possible to freeze this casserole?

Yes, this dish freezes very well. Wrap it tightly in foil or freezer-safe plastic wrap, and freeze for up to 3 months . Thaw overnight in the refrigerator before reheating.

What’s the best sausage for this recipe?

Mild or spicy breakfast sausage both work beautifully. If you prefer less grease, use turkey sausage. For bolder flavor, go for a peppered or country-style sausage — it pairs wonderfully with creamy gravy.

Biscuits and Gravy Hashbrown Breakfast Casserole: A Southern Comfort Classic

Biscuits and Gravy Hashbrown Breakfast Casserole

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A hearty Southern-style breakfast casserole combining flaky biscuits, creamy sausage gravy, and crispy hashbrowns baked to golden perfection. Perfect for brunches, holidays, or comforting weekend mornings.

Author: Emily
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 8 servings 1x
Category: Breakfast, Brunch, Casserole
Method: Baked
Cuisine: Southern American
Diet: Halal

Ingredients

Scale

1 pound breakfast sausage
1 can (8 count) refrigerated biscuits
3 cups frozen hashbrowns, thawed
6 large eggs
2 cups milk
1/4 cup all-purpose flour
2 tablespoons butter
1 cup shredded cheddar cheese
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon paprika

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Instructions

Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
Spread thawed hashbrowns evenly on the bottom, drizzle with melted butter, season with salt and pepper, and bake for 10–12 minutes until lightly golden.
In a skillet, brown the sausage over medium heat until crumbly. Stir in butter and flour to make a roux.
Gradually whisk in milk and simmer for 3–5 minutes until thickened. Season with salt, pepper, and paprika.
Pour the sausage gravy evenly over the baked hashbrowns.
In a bowl, whisk eggs and 1/2 cup milk, then pour over the gravy layer.
Sprinkle shredded cheese over the top, then arrange biscuit pieces evenly.
Bake uncovered for 30–35 minutes, until biscuits are golden and casserole is set.
Cool for 10 minutes before slicing and serving warm.

Notes

Assemble the casserole the night before and refrigerate overnight for easy baking in the morning.
Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months.
Reheat in the oven at 350°F (175°C) for best texture.
Use spicy sausage or add jalapeños for a bolder flavor.
Vegetarian option: substitute sausage with mushrooms and spinach.

Nutrition

Serving Size: 1 slice (1/8 of casserole)
Calories: 420
Sugar: 3g
Sodium: 960mg
Fat: 28g
Saturated Fat: 12g
Unsaturated Fat: 14g
Trans Fat: 0.5g
Carbohydrates: 28g
Fiber: 2g
Protein: 16g
Cholesterol: 185mg

Find it online: https://recipeshots.com/biscuits-and-gravy-hashbrown-breakfast-casserole/