I love starting my day with my special Sausage Egg Hashbrown Casserole With Gravy. I combine bulk breakfast sausage with torn refrigerated biscuits, lightly beaten eggs, whole milk, heavy cream and sharp cheddar cheese. A dash of garlic and onion powder brings everything together in a hearty, satisfying breakfast treat.

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I’ve been playing around in the kitchen lately and came up with this crazy spin on a breakfast classic: Biscuits And Gravy Breakfast Casserole. Imagine your morning favorite revamped into a hearty, his-to-your-ribs meal.

I started with 1 lb of bold breakfast sausage and tossed in pieces of 1 can of refrigerated biscuits, which soak up all that rich flavor. Then, I mixed in 6 lightly beaten eggs, 1 cup of whole milk and 1/2 cup heavy cream to create a custardy base that binds everything together.

To add a punch, I folded in 2 cups of sharp cheddar cheese along with a dash of garlic and onion powder, and of course seasoned it all with salt and pepper. Some days it reminds me of those unforgettable sausage egg hashbrown casseroles or even a sausage gravy casserole with cheddar-cornmeal biscuits.

You’ll be surprised at how well the flavors meld into the best breakfast casserole ever. Enjoy and experiment your way to perfection!

Why I Like this Recipe

1. I really like how easy it is to throw together even on busy mornings; you just cook up the sausage, mix the eggs with milk and cream, and let the oven do its thing.
2. I love that the dish is super comforting – the savory sausage, creamy eggs, and crunchy biscuit pieces all remind me of a cozy family breakfast.
3. I enjoy the rich flavors that come from the garlic powder, onion powder, and the sharp cheddar cheese; they all come together nicely without being too overpowering.
4. I like that every bite has a mix of textures – sometimes its soft and creamy from the eggs and other times crunchy from the biscuit bits, and that keeps things interesting.

Ingredients

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Below are short notes on ingredients that make this casserole hearty and fun.

Breakfast Sausage: Packed with protein and fats, gives a rich, savory bite.
Refrigerated Biscuits: Provide carbs, soft texture, and slight sweetness to balance flavors.
Eggs: A great protein source that binds ingredients and adds a creamy tone.
Whole Milk & Heavy Cream: Contribute creaminess and healthy fats for smooth richness.
Cheddar Cheese: Provides bold, melty flavor with extra protein and calcium boost.
Garlic & Onion Powder: Adds subtle zest and earthiness to enhance overall taste.
Green Onions: Fresh garnish that delivers bright flavor and a burst of color.

Ingredient Quantities

1 lb bulk breakfast sausage

1 can refrigerated biscuits (about 8 biscuits, roughly torn into pieces)

6 large eggs, beaten lightly

1 cup whole milk

1/2 cup heavy cream

2 cups shredded sharp cheddar cheese

1/2 tsp garlic powder

1/2 tsp onion powder

Salt and pepper to taste

Optional: 2 chopped green onions for garnish

How to Make this

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1. Preheat your oven to 350°F and grease a casserole dish lightly.

2. In a large skillet over medium heat, cook the sausage, breaking it up as it browns. Once its done, drain off any extra grease.

3. Open your can of biscuits and roughly tear the biscuits into small pieces, set them aside.

4. In a big bowl, whisk together the eggs, whole milk, heavy cream, garlic powder, onion powder, and a good pinch of salt and pepper.

5. Spread the cooked sausage evenly into the prepared casserole dish and then scatter the torn biscuit pieces on top.

6. Pour the egg mixture evenly over the sausage and biscuit layers so everything gets a good soak.

7. Sprinkle the shredded sharp cheddar cheese all over the top making sure every corner is covered.

8. Bake in the oven for about 25 to 30 minutes until the eggs are set and the biscuits are golden and lightly toasted.

9. If you like, sprinkle chopped green onions on top as a fresh garnish before serving.

10. Let it cool for a few minutes, then dig in and enjoy this hearty, delicious breakfast casserole!

Equipment Needed

1. Oven (to bake the casserole)
2. Casserole dish (that you can lightly grease)
3. Large skillet (for browning the sausage)
4. Wooden spoon or spatula (to break up and stir the sausage)
5. Large mixing bowl (for whisking the egg mixture)
6. Whisk (or fork if you dont have one)
7. Can opener (if the biscuits are in a can)
8. Measuring cups and spoons (for the milk, cream, and seasonings)
9. Knife (for chopping the green onions, if you want that garnish)
10. Oven mitts (for safely handling the hot casserole dish)

FAQ

Can I use pre-cooked sausage?

Sure, but you'll need to crisp it up a bit in a pan before adding it to the casserole so that you get a nice flavor oot that.

Can I substitute the refrigerated biscuits for homemade ones?

Yeah, you can use homemade biscuits if you prefer but make sure they are a bit firm so they don't disintegrate in the mix.

What other cheeses work for this recipe?

You can try using mozzarella or even pepper jack if you like a little kick instead of the sharp cheddar.

Can I prep this the night before?

Definitely, you can put it together the night before and pop it in the fridge. Just remember to let it sit out for about 20 minutes before baking.

How do I know when its done?

The edges should be a bit golden and the center firm, not wobbly. Insert a toothpick in the center, and if it comes out clean its ready.

Biscuits And Gravy Breakfast Casserole Recipe Substitutions and Variations

If you cant find bulk breakfast sausage, try using turkey sausage or even chorizo for a little extra kick.
If refrigerated biscuits arent available, homemade biscuits or another brand of pre-made biscuit dough really works as a replacement.
Instead of heavy cream, you can mix a bit of half and half with a little extra butter—it might not be as rich, but it’ll do the job.
If sharp cheddar cheese ain’t your thing, Monterey Jack or even pepper jack can totally be used instead.
For whole milk, unsweetened almond milk could substitute if you’re looking for a dairy free option, though it may change the flavor just a bit.

Pro Tips

1. Make sure you drain the sausage really well so the casserole doesn’t get too greasy, cause nobody likes a slimy texture.
2. Let the egg mixture sit for a couple of minutes after whisking so the flavors get a chance to mix in a nice way; this helps everything come together better.
3. When you sprinkle the cheddar cheese on top, do it really evenly so every bite has plenty of that cheesy goodness, and feel free to add a bit more if you’re a real cheese fan.
4. If you feel like switching it up, try adding a pinch of paprika or chili powder for a tiny kick of flavor, but be careful not to overdo it cause too much spice can overpower the other flavors.