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Imagine three breakfast classics merged into a single mouthwatering dish. Tender buttermilk biscuits, hearty sausage gravy, and golden hash browns come together for the ultimate morning comfort food. You'll find this layered masterpiece hits all the right notes for weekend family gatherings or special holiday breakfasts.
The first time I threw this casserole together was during a chaotic Christmas morning with my spouse's parents visiting. With wrapping paper flying and kids laughing everywhere, I needed something filling but quick. Now we can't have a family get-together without it – it's become our go-to tradition.
Ingredients
- Pillsbury Grands Buttermilk Biscuits: They give you that amazing golden crust on top. Just make sure they're not past their use-by date for best results.
- Jimmy Dean Premium Pork Sausage: Brings just the right fat and flavor balance for your gravy. Go with premium – the texture's worth it.
- Ore Ida Shredded Hash Browns: Make up the crispy bottom layer. Don't thaw them early – keeping them frozen helps them crisp up better.
- McCormick Sausage Flavor Gravy Mix: Makes gravy-making a breeze with spot-on seasoning. Tastes just like what you'd get at a diner.
- Milk: Turns your powder mix into smooth, velvety gravy. Grab whole milk if you want it extra rich.
- Shredded cheddar cheese: Creates that gooey stretch when you take a bite. Grate it yourself instead of buying pre-shredded for better melt.
- Salt: Brings out all the good flavors. I always reach for kosher salt myself.
- Black pepper: Adds just enough kick. Try grinding it fresh if you can.
- Garlic powder: Gives a nice background flavor boost. You don't need much.
Step-by-Step Instructions
- Prepare the Baking Dish:
- Get your oven warming to 375°F. This temp will make your biscuits turn lovely and brown while cooking everything else just right. Coat your 9x13 dish with butter or cooking spray, paying extra attention to the corners where food loves to stick.
- Cook the Sausage:
- Get a big skillet hot over medium heat. Toss in the Jimmy Dean sausage and break it up as it cooks. Keep stirring for about 7 minutes until you don't see any pink and some bits start getting crispy. Get rid of the extra fat by draining or spooning it out.
- Layer the Base:
- Grab those frozen hash browns and spread them across your greased dish. Don't bother thawing them first. Push them down lightly to make a solid foundation. Then scatter your cooked sausage all over the potatoes so every forkful will have some meat.
- Prepare the Gravy:
- Mix your McCormick gravy packet with milk in a bowl. Whisk it hard at first, then slow down as it comes together. Don't worry if it seems too runny now – it'll thicken up in the oven. Pour it evenly over everything, letting it sink down between the layers.
- Add Cheese Layer:
- Take your shredded cheddar and spread it all over. Make sure it goes right to the edges so every bite has that awesome melty cheese pull.
- Top with Biscuits:
- Pop open your biscuit can and cut each biscuit into four pieces. A pizza cutter works great for this job. Place the biscuit chunks all over the top, leaving tiny spaces between them so steam can escape and they have room to grow.
- Bake to Perfection:
- Stick your casserole in the middle of your hot oven and bake for 25-30 minutes. You'll know it's done when the biscuits puff up and turn golden brown. The cheese should be completely melted with bubbles around the sides. Let it sit for 5 minutes before digging in so everything can firm up.
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That McCormick gravy mix really makes this dish shine. I tried making everything from scratch once, and while it tasted fine, the packet gives such reliable results that I switched back. My favorite thing about this casserole? When my teenage kid learned how to make it and surprised me with breakfast in bed for Mother's Day. There's nothing better than passing down family favorites.
Make Ahead Instructions
This dish is perfect for busy mornings. You can fix everything except the biscuit topping the night before. Just wrap it tight with plastic and stick it in the fridge. Next morning, pull it out while your oven heats up, add the cut biscuits on top, and bake. You might need to add an extra 5-7 minutes since everything's cold from the fridge. It makes holiday mornings so much easier.
Smart Substitutions
Want something a bit healthier? Turkey sausage works great instead of pork. It tastes a little different but still hits the spot. You can also use low-fat cheese, though it won't get as gooey when melted. If you don't eat meat, try a plant-based sausage substitute and veggie gravy mix. The feel and taste won't be exactly the same but it'll still make for a tasty meat-free option.
Serving Suggestions
This filling casserole goes really well with some fresh fruit on the side to cut through the richness. Try mixed berries or orange slices. For a fancy brunch, add mimosas or spicy Bloody Marys. If you're having it for dinner, toss a simple green salad with some tangy dressing to balance out the rich, savory flavors.
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Frequently Asked Questions
- → Can I prep this dish early?
You can! Prepare everything except the biscuits. Cover and chill overnight. Add biscuits and bake—just plan for 5-10 minutes extra for cold ingredients.
- → Are homemade biscuits okay to use?
Of course! Use your biscuit dough and bake as directed. Just make sure the dough is cooked all the way through.
- → What about a sausage alternative?
Turkey sausage is great for a lighter option. You can also swap in plant-based sausage or add vegetables like mushrooms or peppers for a vegetarian spin.
- → How do I tell when it's ready?
When the biscuits are golden and no doughy centers remain, and the cheese is melted, it's good to go! Double-check by cutting into a biscuit to ensure it's baked through.
- → Can I store leftovers in my freezer?
Yes, store individually wrapped portions for up to 2 months. Reheat straight from the freezer in your microwave or oven until warm.
- → What pairs nicely with this?
Brighten the plate with fresh fruit, a simple green salad, or a small bowl of yogurt with honey for contrast.