Introduction
Are you looking for the ultimate breakfast casserole that will satisfy your cravings and keep you full all morning? Look no further than the Ultimate Biscuits & Gravy Hashbrown Casserole. This hearty breakfast delight combines the comforting flavors of biscuits and gravy with the crispy goodness of hashbrowns. It’s a dish that will leave you feeling warm and satisfied, ready to take on the day ahead.
Why You’ll Love This Recipe
There are so many reasons to love this biscuits and gravy casserole. First and foremost, it’s incredibly delicious. The combination of flaky biscuits, creamy gravy, and crispy hashbrowns creates a symphony of flavors that will have your taste buds singing. Not to mention, it’s easy to make and perfect for feeding a crowd. Whether you’re hosting a brunch or simply want to treat yourself to a special breakfast, this recipe is a winner.
Ingredients
Here’s what you’ll need to make this mouthwatering casserole:
- 1 pound ground breakfast sausage
- 1 onion, diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried sage
- 1/4 teaspoon paprika
- 4 cups frozen hashbrowns
- 1 can refrigerated biscuits
- 1 cup shredded cheddar cheese
Feel free to customize this recipe to your liking. You can add diced bell peppers for extra flavor or swap the cheddar cheese for mozzarella if you prefer a milder taste.
Step-by-Step Instructions
- Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- In a large skillet, cook the breakfast sausage over medium heat until browned. Add the diced onion and minced garlic, and cook for an additional 2 minutes.
- Sprinkle the flour over the sausage mixture and stir well to combine. Cook for 1 minute, then gradually whisk in the milk.
- Add the salt, black pepper, dried thyme, dried sage, and paprika to the skillet. Stir until well combined and the mixture thickens.
- Remove the skillet from heat and stir in the frozen hashbrowns. Mix until the hashbrowns are evenly coated with the gravy.
- Open the can of refrigerated biscuits and cut each biscuit into quarters.
- Spread half of the biscuit quarters evenly in the bottom of the greased baking dish. Top with half of the hashbrown and gravy mixture.
- Repeat the layers with the remaining biscuit quarters and hashbrown mixture.
- Sprinkle the shredded cheddar cheese over the top of the casserole.
- Bake in the preheated oven for 25-30 minutes, or until the biscuits are golden brown and the cheese is melted and bubbly.
- Remove from the oven and let it cool for a few minutes before serving.
Pro Tip: For an extra crispy topping, you can brush the biscuits with melted butter before baking.
Expert Tips for Success
To ensure the best results with this hashbrown breakfast casserole, here are a few expert tips:
- Use high-quality breakfast sausage for the best flavor.
- Precook the hashbrowns according to package instructions before adding them to the gravy mixture.
- Let the casserole rest for a few minutes after baking to allow the flavors to meld together.
- Feel free to add your favorite herbs and spices to the gravy for extra flavor.
Variations and Substitutions
One of the great things about this recipe is its versatility. Here are a few variations and substitutions you can try:
- Vegetarian option: Substitute the breakfast sausage with vegetarian sausage crumbles or diced mushrooms.
- Gluten-free option: Use gluten-free flour and biscuits.
- Spicy kick: Add a pinch of cayenne pepper or red pepper flakes to the gravy for some heat.
- Cheese lovers: Experiment with different types of cheese, such as pepper jack or Gruyere, for a unique twist.
Serving Suggestions
This biscuits and gravy hashbrown casserole is a complete meal on its own. However, you can enhance the experience by serving it with some delicious sides:
- Fresh fruit salad
- Scrambled eggs
- Steamed vegetables
- Hot coffee or freshly squeezed orange juice
Get creative and make it your own!
FAQs
Q: Can I make this casserole ahead of time?
A: Absolutely! You can assemble the casserole the night before and refrigerate it overnight. Just make sure to increase the baking time by about 10 minutes.
Q: Can I freeze the leftovers?
A: Yes, you can freeze the leftovers in an airtight container for up to 3 months. To reheat, bake in a preheated oven at 375°F (190°C) until heated through.
Q: Can I use fresh hashbrowns instead of frozen?
A: Yes, you can use fresh hashbrowns. Simply grate the potatoes and squeeze out any excess moisture before adding them to the gravy mixture.
Final Thoughts
The Ultimate Biscuits & Gravy Hashbrown Casserole is a breakfast masterpiece that will delight your taste buds and leave you feeling satisfied. Its combination of flaky biscuits, creamy gravy, and crispy hashbrowns is simply irresistible. Whether you’re hosting a brunch or treating yourself to a special breakfast, this hearty breakfast casserole recipe is a winner. Give it a try and experience breakfast bliss!
Ultimate Biscuits & Gravy Hashbrown Casserole: A Hearty Breakfast Delight!
This hearty breakfast casserole combines the comforting flavors of biscuits and gravy with crispy hashbrowns, creating a symphony of flavors that will leave you feeling warm and satisfied. Perfect for feeding a crowd or treating yourself to a special breakfast.
Ingredients
- 1 pound ground breakfast sausage
- 1 onion, diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried sage
- 1/4 teaspoon paprika
- 4 cups frozen hashbrowns
- 1 can refrigerated biscuits
- 1 cup shredded cheddar cheese
Directions
- Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Cook the breakfast sausage in a skillet until browned. Add diced onion and minced garlic, cook for 2 minutes.
- Sprinkle flour over sausage mixture, stir well, then gradually whisk in milk.
- Add salt, black pepper, dried thyme, dried sage, and paprika to the skillet. Stir until thickened.
- Remove from heat, stir in frozen hashbrowns until coated with gravy.
- Cut refrigerated biscuits into quarters. Spread half in baking dish, top with half of hashbrown mixture, repeat layers.
- Sprinkle shredded cheddar cheese over the casserole.
- Bake for 25-30 minutes until golden brown and bubbly.
- Let it cool for a few minutes before serving.
Nutrition Facts
