Welcome to the only Hashbrown Biscuit Bake recipe you’ll ever need. This hearty, cheesy, and incredibly satisfying breakfast casserole combines flaky biscuits, crispy hash browns, savory sausage, and fluffy eggs into one perfect dish. It’s the ideal solution for a weekend brunch, a holiday morning, or a simple yet impressive breakfast for dinner. Get ready to win the morning!
Why This is the Best Breakfast Bake
This isn’t just any breakfast casserole. This Hashbrown Biscuit Bake is designed for perfect texture and flavor in every single bite. We’ve tested every step to ensure a crispy golden-brown top, a creamy and cheesy center, and perfectly cooked biscuits that aren’t soggy. It’s a complete, crowd-pleasing meal all in one baking dish.
Key Ingredients for Your Casserole
This recipe uses simple, easy-to-find ingredients to create a truly memorable breakfast. Here’s what you’ll need:
- Pork Sausage: One pound of ground pork sausage provides the savory, meaty base.
- Refrigerated Biscuits: A can of refrigerated buttermilk biscuits makes this recipe quick and easy.
- Frozen Shredded Hash Browns: Thawed and drained of excess moisture—this is key for a crispy bake!
- Eggs: The fluffy binder that brings everything together.
- Milk: We recommend whole milk for the richest, creamiest texture.
- Shredded Cheese: A blend of sharp cheddar and Monterey Jack gives the best flavor and melt.
- Seasonings: Diced yellow onion, salt, black pepper, and garlic powder round out the flavors perfectly.
How to Make the Perfect Hashbrown Biscuit Bake
Making this incredible breakfast casserole is easier than you think. Follow these simple steps for a flawless result every time. Our method ensures every layer cooks perfectly for the ultimate eating experience.
Step 1: Prepare Your Ingredients
First, preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish. Cook the pork sausage and diced onion in a large skillet over medium-high heat until the sausage is browned and crumbled. Drain off any excess grease.
Step 2: Assemble the Base
Cut each refrigerated biscuit into quarters. In a large bowl, gently toss the biscuit pieces with the cooked sausage, half of the shredded cheese, and the thawed, well-drained hash browns. Spread this mixture evenly into the bottom of your prepared baking dish.
Step 3: Create the Egg Mixture
In the same bowl (no need to wash it!), whisk together the eggs, milk, salt, pepper, and garlic powder until smooth and well-combined. Pour this egg mixture evenly over the biscuit and hash brown layer in the dish.
Step 4: Bake to Perfection
Sprinkle the remaining cheese over the top. Bake for 35-45 minutes, or until the top is golden brown and a knife inserted into the center comes out clean. Let it rest for 10 minutes before slicing and serving. This allows the casserole to set, making it much easier to serve clean slices.
Expert Tips for a Flawless Bake
Want to take your Hashbrown Biscuit Bake from great to absolutely spectacular? These tips will guarantee success.
- Dry Your Hash Browns: The most crucial tip! Squeeze as much moisture as possible from the thawed hash browns using a clean kitchen towel or paper towels. This prevents a soggy bottom and ensures they get crispy.
- Don’t Overmix: When combining the biscuits, sausage, and hash browns, toss gently. Overmixing can make the biscuits tough.
- Cheese is Key: Shred your own cheese! Pre-shredded cheese is often coated with anti-caking agents that can prevent it from melting as smoothly. Looking for another cheesy morning masterpiece? Try these incredible Cheesy Breakfast Rolls.
Common Recipe Variations
This recipe is a fantastic starting point. Feel free to customize it with your favorite ingredients!
- Different Meats: Swap the pork sausage for cooked and crumbled bacon, diced ham, or even chorizo for a spicy kick.
- Add Veggies: Sautéed bell peppers, mushrooms, or spinach would be delicious additions. Just be sure to cook them and drain any excess liquid before adding them to the casserole.
- Vegetarian Option: Omit the sausage and add a can of drained and rinsed black beans and some extra sautéed vegetables for a hearty vegetarian version. For another great breakfast idea, check out this simple Breakfast Bagel Sandwich.
Make-Ahead and Storage Instructions
This Hashbrown Biscuit Bake is perfect for preparing ahead of time.
To Make Ahead: Assemble the entire casserole as directed, but do not bake. Cover tightly with plastic wrap or foil and refrigerate for up to 24 hours. When ready to bake, remove it from the fridge for 30 minutes to come to room temperature, then bake as directed, adding 5-10 minutes to the baking time.
To Store: Store leftovers in an airtight container in the refrigerator for up to 3 days.
To Reheat: Reheat individual slices in the microwave or in a 350°F oven until warmed through. The oven method will help re-crisp the top.
What to Serve with Your Breakfast Casserole
While this is a complete meal in itself, it pairs wonderfully with a few simple sides. Consider a fresh fruit salad, a side of sliced avocado, or even a simple green salad. For a truly decadent brunch, pair it with our Cheesy Bacon Pull-Apart Twists.
FAQs for Hashbrown Biscuit Bake
Yes! You can assemble the entire casserole, cover it tightly, and refrigerate it for up to 24 hours before baking. Just add about 5-10 minutes to the baking time since you’ll be starting with a cold dish.
Absolutely! While a cheddar and Monterey Jack blend is classic, feel free to use what you have. Colby, Gouda, or a spicy pepper jack would all be fantastic options.
The key is to remove as much moisture as possible from the thawed hash browns. Before adding them to the casserole, squeeze them in a clean kitchen towel or several layers of paper towels to drain excess water. This ensures they bake up crispy, not soggy.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. For best results, reheat individual slices in a 350°F (175°C) oven until warmed through, which helps re-crisp the top. You can also use the microwave if you’re short on time.
This recipe is very flexible. You can easily substitute the pork sausage with cooked and crumbled bacon, diced ham, browned turkey sausage, or even a plant-based crumble for a vegetarian option.
The Perfect Breakfast Awaits
This Hashbrown Biscuit Bake is more than just a recipe; it’s a guaranteed way to bring smiles to the breakfast table. It’s hearty, flavorful, and incredibly easy to assemble. Give it a try, and let us know what you think in the comments below! Don’t forget to save this recipe to your favorite board on Pinterest!
Hashbrown Biscuit Bake Recipe
Hashbrown Biscuit Bake: The Ultimate Cheesy Breakfast Casserole
Ingredients
Equipment
Instructions
- Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish. In a large skillet, cook the ground sausage and diced onion over medium-high heat until sausage is browned and cooked through. Drain any excess grease.
- While the sausage cooks, cut each biscuit into quarters. In a large bowl, combine the quartered biscuits, cooked sausage, thawed and well-drained hash browns, and 1 cup of the shredded cheese. Gently toss to combine and spread evenly in the prepared baking dish.
- In the same bowl, whisk together the eggs, milk, salt, black pepper, and garlic powder until well combined.
- Pour the egg mixture evenly over the hash brown and biscuit layer. Top with the remaining 1 cup of shredded cheese. Bake for 35-45 minutes, or until the top is golden brown and the center is set.
- Let the casserole rest for 10 minutes before slicing. This helps it set and makes serving easier. Serve warm.
Notes
Tip 2: For an extra rich flavor, you can substitute half and half for the milk.
Tip 3: Assemble the casserole the night before (without baking) and refrigerate for a super quick morning prep. Just add 5-10 minutes to the bake time.
