Why Make This Recipe
Hashbrown Gravy Biscuit Bake is a perfect dish for breakfast or brunch. It’s hearty, flavorful, and so easy to prepare. This dish combines savory sausage, crispy hash browns, and gooey cheese, topped with fluffy biscuits baked to perfection. It’s great for feeding a crowd or for a cozy family meal. Plus, it can be made ahead of time, making your mornings stress-free and delightful!
How to Make Hashbrown Gravy Biscuit Bake
Ingredients:
- 16 oz can of Pillsbury Grands! Buttermilk Biscuits, cut into pieces
- 1 lb Jimmy Dean Pork Sausage, browned
- 3 cups of frozen Ore-Ida Shredded Hash Browns
- One packet (2.75 oz) of McCormick Gravy Mix, Sausage Flavor
- 2 cups of milk for preparing the gravy
- 1 1/2 cups shredded cheddar cheese, any variety
- 1/2 teaspoon of garlic powder for added flavor
- A pinch of black pepper (about 1/4 teaspoon)
- 1/2 teaspoon salt, or as needed
Directions:
- Set your oven to 375°F (190°C) and lightly grease a baking dish (9×13-inch).
- Brown the sausage in a pan on medium heat, breaking it into small pieces. Get rid of any grease left over.
- Spread the hash browns evenly in your baking dish as the first layer. Add the cooked sausage on top of that.
- Combine the gravy mix with the milk in a bowl and whisk until it’s completely smooth. Pour it over the sausage and potato layers.
- Spread the shredded cheddar evenly over the casserole layers.
- Quarter the biscuits and space them out across the top of the dish.
- Pop the dish into the oven and bake for 25–30 minutes, or until the biscuits are puffed and golden brown. Let it rest for 5 minutes before serving.
How to Serve Hashbrown Gravy Biscuit Bake
Hashbrown Gravy Biscuit Bake is best served warm. You can dish it out on plates or serve it family-style from the baking dish. It pairs well with fresh fruit or a simple salad for a balanced meal. Add some extra cheese or hot sauce on top for an added kick!
How to Store Hashbrown Gravy Biscuit Bake
To store leftovers, let the Hashbrown Gravy Biscuit Bake cool completely. Place it in an airtight container and store it in the refrigerator for up to 3 days. You can also freeze individual portions for up to a month. Reheat it in the oven or microwave until warmed through.
Tips to Make Hashbrown Gravy Biscuit Bake
- For extra crispiness, bake it a little longer but watch closely to avoid burning.
- You can add veggies like bell peppers or onions to the sausage for more flavor.
- If you’re short on time, you can use frozen hash browns instead of fresh ones for a quick prep.
Variation
If you want a little twist, try using different types of cheese like pepper jack for a spicy kick or mozzarella for a milder taste. You can also switch out the sausage for ground turkey or a vegetarian sausage alternative for a different flavor profile.
FAQs
1. Can I make this recipe ahead of time?
Yes! You can prepare all the ingredients the night before, assemble the dish, and store it in the refrigerator. Just pop it in the oven in the morning for a quick and delicious breakfast.
2. What can I serve with Hashbrown Gravy Biscuit Bake?
It pairs well with fruit, yogurt, or even a side of eggs. You can also serve it with some hot sauce for those who like a bit of spice.
3. Can I freeze the leftovers?
Absolutely! Just make sure it’s cooled down completely before storing it in an airtight container. It can be frozen for up to a month. Reheat thoroughly before enjoying again.
Hashbrown Gravy Biscuit Bake
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Diet: None
Description
A hearty and flavorful breakfast dish combining savory sausage, crispy hash browns, and gooey cheese, topped with fluffy biscuits.
Ingredients
- 16 oz can of Pillsbury Grands! Buttermilk Biscuits, cut into pieces
- 1 lb Jimmy Dean Pork Sausage, browned
- 3 cups of frozen Ore-Ida Shredded Hash Browns
- One packet (2.75 oz) of McCormick Gravy Mix, Sausage Flavor
- 2 cups of milk for preparing the gravy
- 1 1/2 cups shredded cheddar cheese, any variety
- 1/2 teaspoon of garlic powder
- A pinch of black pepper (about 1/4 teaspoon)
- 1/2 teaspoon salt, or as needed
Instructions
- Set your oven to 375°F (190°C) and lightly grease a baking dish (9×13-inch).
- Brown the sausage in a pan on medium heat, breaking it into small pieces. Get rid of any grease left over.
- Spread the hash browns evenly in your baking dish as the first layer. Add the cooked sausage on top of that.
- Combine the gravy mix with the milk in a bowl and whisk until it’s completely smooth. Pour it over the sausage and potato layers.
- Spread the shredded cheddar evenly over the casserole layers.
- Quarter the biscuits and space them out across the top of the dish.
- Pop the dish into the oven and bake for 25–30 minutes, or until the biscuits are puffed and golden brown.
- Let it rest for 5 minutes before serving.
Notes
For extra crispiness, bake it a little longer but watch closely to avoid burning. Add veggies like bell peppers or onions for more flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 45mg
