Easy Breakfast Casserole with Biscuits and Hashbrowns Recipe

If you’re looking for a hearty breakfast that feeds the whole family without much fuss, a breakfast casserole with biscuits and hashbrowns is the answer. It’s warm, filling, and combines simple ingredients into a dish that works for both lazy weekends and busy mornings. With a golden biscuit base, crispy hashbrowns, creamy eggs, and melted cheese, this casserole is a comforting start to the day.

What is Breakfast Casserole with Biscuits and Hashbrowns?

This breakfast casserole is a baked dish that layers canned biscuits, shredded hashbrowns, eggs, cheese, and often sausage or bacon. It’s a one-pan meal that’s easy to assemble and requires minimal cleanup. Think of it as a cross between a classic egg bake and a biscuit skillet – satisfying yet simple.

Other Popular Breakfast Recipes

• Hashbrown and Spinach Breakfast Casserole
• Sausage Hashbrown Breakfast Casserole
• Hashbrowns Breakfast Casseroles
• Breakfast Casserole with Biscuits and Gravy
• Tater Tot Breakfast Casserole

Reasons to Try Breakfast Casserole with Biscuits and Hashbrowns

• Perfect for feeding a crowd – One dish serves multiple people with ease.
• Great make-ahead option – You can prep it the night before and bake in the morning.
• Family-friendly flavors – Cheesy, savory, and hearty, loved by both kids and adults.
• Flexible ingredients – Works well with sausage, bacon, ham, or even veggies.
• Time-saving breakfast – Minimal prep with everyday pantry staples.

Ingredients Needed to Make Breakfast Casserole with Biscuits and Hashbrowns

• 1 can refrigerated biscuits (8 count)
• 2 cups frozen shredded hashbrowns (thawed)
• 1 lb breakfast sausage or bacon (cooked and crumbled)
• 8 large eggs
• 1 cup milk
• 2 cups shredded cheddar cheese
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons chopped fresh parsley (optional for garnish)

Instructions to Prepare Breakfast Casserole with Biscuits and Hashbrowns

• Preheat oven – Set to 350°F (175°C) and grease a 9×13-inch baking dish.
• Layer biscuits – Cut biscuits into quarters and spread them evenly in the dish.
• Add hashbrowns – Spread thawed hashbrowns over the biscuit layer.
• Top with meat – Sprinkle cooked sausage or bacon evenly over the potatoes.
• Mix egg mixture – Whisk eggs, milk, garlic powder, onion powder, salt, and pepper in a bowl.
• Pour over layers – Carefully pour egg mixture across the dish.
• Add cheese – Sprinkle shredded cheddar cheese generously on top.
• Bake – Cook for 40–45 minutes until eggs are set and the top is golden.
• Cool slightly – Let rest for 5 minutes before slicing and serving.

What Goes Well With Breakfast Casserole with Biscuits and Hashbrowns

• Fresh fruit on the side – A bowl of mixed berries balances the richness.
• A simple green salad – Light leafy greens add freshness.
• Hot sauce drizzle – For those who love a spicy kick.
• Warm coffee or tea – Complements the hearty flavors perfectly.
• Yogurt with honey – A cooling, creamy side option.

Key Tips for Making Breakfast Casserole with Biscuits and Hashbrowns

• Thaw hashbrowns fully – Prevents excess water from making the casserole soggy.
• Cook meat first – Sausage or bacon should be browned and drained before adding.
• Use whole milk – Adds creaminess and helps the eggs set properly.
• Don’t skip resting time – Allow a few minutes for the casserole to firm up.
• Check doneness with a knife – Insert in the center; it should come out clean.
• Grease dish well – Prevents biscuits from sticking to the pan.
• Add herbs for flavor – Parsley, chives, or thyme boost freshness.

Creative Variations of Breakfast Casserole with Biscuits and Hashbrowns

• Vegetarian option – Replace meat with bell peppers, spinach, and mushrooms.
• Southwestern twist – Add jalapeños, black beans, and pepper jack cheese.
• Italian-inspired – Use mozzarella, marinara sauce, and Italian sausage.
• Lighter version – Swap whole milk for skim and reduce cheese.
• Ham and cheese style – Use diced ham instead of sausage.
• Tex-Mex upgrade – Top with salsa and avocado before serving.

Storage Guidelines for Breakfast Casserole with Biscuits and Hashbrowns

• Refrigerate leftovers – Store in an airtight container for up to 4 days.
• Wrap individual servings – Makes reheating faster and more convenient.
• Freeze for later – Wrap tightly in foil and freeze for up to 2 months.
• Label containers – Helps track freshness when batch cooking.

Reheating Tips for Breakfast Casserole with Biscuits and Hashbrowns

• Oven method – Warm at 350°F (175°C) for 15–20 minutes until heated through.
• Microwave option – Heat single portions on medium power for 2–3 minutes.
• From frozen – Bake covered in foil at 350°F (175°C) for 40–50 minutes.

Nutrition Value (per serving):

• Calories: ~360
• Protein: 18g
• Carbohydrates: 24g
• Fat: 22g
• Fiber: 2g
• Sodium: 680mg

FAQs

How do you keep biscuits from getting soggy in a breakfast casserole?

To keep biscuits from getting soggy, make sure the hashbrowns are fully thawed and drained before layering. Also, cook the sausage or bacon thoroughly and drain any excess grease. This prevents extra moisture from soaking into the biscuits.

Can I make breakfast casserole with biscuits and hashbrowns ahead of time?

Yes, you can assemble the casserole the night before, cover it tightly with foil, and refrigerate. In the morning, bake it straight from the fridge, adding about 10 extra minutes to the cooking time.

Do you bake the biscuits before adding them to a breakfast casserole?

No, the biscuits do not need to be baked first. Cut them into quarters and place them raw at the bottom of the dish. They will bake and rise in the oven along with the other layers.

How do you know when a breakfast casserole with biscuits and hashbrowns is done?

The casserole is done when the eggs are set, the biscuits are golden, and a knife inserted into the center comes out clean. This usually takes 40–45 minutes at 350°F (175°C).

Final Words

Breakfast casseroles bring people together, and this biscuit and hashbrown version is both easy and satisfying. It’s versatile enough to adapt to your taste, and it saves time on busy mornings. Make it ahead, keep some portions in the freezer, and enjoy a comforting meal without extra effort.

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