Biscuit & Gravy Breakfast Casserole – Hearty, Cheesy, and Crowd-Pleasing!

3. In a large skillet over medium heat, cook the sausage, breaking it up into crumbles. Cook for about 8 minutes or until browned and no pink remains.
4. Drain excess grease and set aside.

3. Build the Base Layer

5. Spread frozen hashbrowns evenly across the bottom of the greased baking dish.
6. Top with the cooked sausage, spreading it to cover the hashbrowns completely.

4. Prepare the Gravy

7. In a medium bowl, whisk together gravy mix + 2 cups milk until smooth (about 30 seconds).
8. Season with garlic powder, salt, and pepper to taste.
9. Pour evenly over the sausage and hashbrown layer, letting it seep through.

5. Add Cheese and Biscuits

10. Sprinkle shredded cheddar cheese over the entire surface of the casserole.
11. Cut each biscuit into quarters and distribute across the top of the dish, leaving small gaps between each piece for expansion.

6. Bake

12. Place the casserole on the middle oven rack and bake uncovered for 25–30 minutes.
13. Biscuits should be golden brown and spring back when lightly touched. Cheese should be fully melted and bubbly around the edges.
14. If biscuits brown too quickly, tent loosely with foil for the last 10 minutes.

7. Rest and Serve

15. Let casserole rest for at least 5 minutes before slicing. This helps the gravy settle and makes serving easier.
16. Serve hot with your favorite hot sauce, fruit, or a cup of coffee!

Tips & Variations

• Add veggies: Try sautéed bell peppers, onions, or spinach for extra color and nutrition.
• Spicy twist: Use hot sausage and pepper jack cheese for a kick.
• Make ahead: Assemble the casserole the night before, cover, and refrigerate. Bake fresh in the morning, adding 5–10 minutes to the bake time.

Nutrition (Estimated per serving – yields about 8 servings)