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This one's loaded—crunchy hashbrowns, creamy sausage gravy, a cheesy layer, and puffy biscuits floating on top. If you want the ultimate cozy dish for a slow morning or a chill-out supper, grab this pan. The biscuits bake up golden and everything underneath stays molten and rich. Seriously, every breakfast classic you've ever loved gets packed into one bake.
The first time I made this was when my place was jammed full of family for a long weekend. When folks kept coming back for seconds, I knew I'd found a winner. Now whenever friends or relatives crash at mine, this is what hits the table. It's totally become the go-to crowd-pleaser.
Irresistible Ingredients
- Black pepper: boosts every bite with a bit of heat
- Garlic powder: sneaks in mellow savory taste without stealing the show
- Ore-Ida Shredded Hash Browns: frozen straight from the bag, they crisp up perfectly for the base
- Jimmy Dean Premium Pork Sausage: classic flavor, no need to add anything extra
- McCormick Sausage Flavor Gravy Mix: shortcut to creamy gravy, don’t worry about making roux or flour
- Pillsbury Grands! Buttermilk Biscuits: bake up super fluffy and make a crunchy top
- Salt: wakes up every other flavor but won’t push things too salty
- Milk: makes your gravy rich and smooth, just the way you want it
- Shredded cheddar cheese: gets melted and bubbly, holding everything together
Simple Steps
- Finish Prep:
- Kick things off by heating your oven to 375°F. Grease a 9x13 pan with spray oil or a rub of butter, covering every spot.
- Sausage First:
- Brown and crumble sausage over medium heat. Get it cooked through so the pink’s gone, then pour off any grease you don’t need. Smaller pieces cook best.
- Layer Ingredients:
- Cover the bottom with frozen hashbrowns, no need to thaw. Sprinkle the cooked sausage evenly over top and get ready for the next parts.
- Mix Up Gravy:
- Pour the gravy mix into cold milk, then whisk until smooth—no lumps at all. Pour this all over the sausage and hashbrowns.
- Cheese All Over:
- Scatter lots of shredded cheddar right across the top, before the biscuit topping goes on.
- Biscuit Pieces:
- Use kitchen scissors to snip the biscuits into quarters. Spread them over the cheese, leaving a bit of space between so they can rise up.
- Throw It In:
- Bake in the center of your oven at 375°F for 25 to 30 minutes. When the biscuits are golden and not doughy in the middle, you’re set.
- Let It Rest:
- Once it’s out, let everything sit for about five minutes. The gravy will set up a bit and serving is way easier this way.
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I always keep McCormick gravy in the pantry for this bake. Homemade gravy is great when you’ve got time, but this shortcut never flops—always thick and tasty. Even my grandma, who never skips making stuff from scratch, approved when I made it for our big family get-together.
Simple Make-Ahead Tips
You can put everything in the pan—just skip the biscuit layer for now. Wrap it up and stash it in the fridge for up to a whole day. When it’s time, just add the cut-up biscuits and bake it off. Since it’s cold from the fridge, tack on an extra 5 to 7 minutes so everything’s steamy and the biscuits finish up nice and fluffy.
Fun Twists
You can spin this base however you want. Try spicy sausage instead of the usual. If you want it less heavy, switch in turkey sausage. Toss sautéed onions and peppers in with the hashbrowns for extra flavor. Or swap a little pepper jack with the cheddar if you want some zing for cheese lovers.
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Serving Ideas
This bake is filling enough to eat all by itself, but if you want extras, fresh fruit salad really perks it up. At dinnertime, a crisp green salad with vinaigrette goes great. Pair it with mugs of coffee and OJ for early mornings. Want to turn brunch into a party? A Bloody Mary or cold beer really sets the mood.
Common Recipe Questions
- → Can I swap in homemade biscuits?
Sure thing—homemade biscuits will work! Bake 'em up first, and just remember to watch the baking time.
- → Which sausage is best for this?
Pork sausage packs the most flavor, but turkey or chicken sausage keeps it lighter if you want.
- → Is it ok to prep it early?
Absolutely! Get it all set up, stash it in the fridge, and bake it when you’re ready.
- → Any options for vegetarians?
Skip the meat and go with plant-based sausage and veggie-friendly gravy.
- → What goes well on the side?
Fresh fruit or a crisp green salad makes a great side for this hearty dish.