Classic sausage gravy baked with hashbrowns on the bottom and refrigerated biscuits on top. Biscuits and Gravy Casserole is an easy breakfast the whole family will love! It’s the perfect brunch dish for that special someone in your life. You can make it the day of, or prep it to refrigerate and bake it the next day. However you prepare it, I promise everyone will devour it.

What You’ll Need to Make Biscuits and Gravy Casserole

• 1 pound breakfast sausage
• One package (30 oz) frozen hashbrowns, thawed
• 1 cup shredded cheddar cheese
• 4 large eggs
• 2 cups milk
• 1 package of refrigerated biscuits (8-count)
• 2 cups prepared sausage gravy (homemade, recipe below, or store-bought)
• 1/4 cup chopped green onions
• Salt and pepper

Printable recipe card is at the bottom of this post for your convenience.

How to Prepare The Casserole

1. Set your oven to 350°F and lightly grease your baking dish.
2. Brown the sausage in a skillet over medium heat, breaking it into crumbles. Drain the excess grease and set aside.
3. Spread the hashbrowns evenly across the bottom of the prepared baking dish. Season them with salt and pepper.
4. Sprinkle the cooked sausage over the hashbrowns, followed by the shredded cheddar cheese.
5. Whisk together the eggs, milk, a teaspoon of salt, and pepper in a mixing bowl. Then, pour the mixture evenly over the sausage and cheese layer.
6. Cut the biscuits into quarters and arrange them over the top of the casserole.
7. Cover the dish with aluminum foil and bake for 30 minutes.
8. Remove the foil, pour the sausage gravy* over the biscuits, and bake for 15 minutes until golden and cooked through.
9. Garnish with green onions and serve hot.

Printable recipe card is at the bottom of this post for your convenience.

To Prepare Homemade White Gravy

• 1 Tablespoon butter
• 1/4 cup flour
• 2 cups whole milk
• 1/4 cup half & half
• 1 teaspoon salt
• 1/2 teaspoon pepper

Melt the butter in a pan. I used the same pan where I cooked the sausage. Sprinkle on the flour and mix to combine.

Slowly add the milk and half-and-half to allow the mixture to thicken. Reduce the heat to a simmer and simmer for 4-5 minutes until the gravy thickens—season with salt and pepper to taste.

Can I make this biscuits and gravy casserole ahead of time? 

Yes! Assemble the casserole the night before, cover it tightly, and refrigerate. Bake it fresh the next morning. The baking time may need to be increased to 60 minutes in the oven to cook the biscuits through.

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