Hashbrown Biscuit Breakfast Casserole
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Hashbrown Biscuit Breakfast Casserole is a hearty, satisfying dish perfect for feeding a family or sharing at a weekend brunch. The combination of fluffy biscuits, crispy hashbrowns, and savory sausage creates a filling meal in every bite. It’s simple to prepare and can easily be adjusted to suit different tastes.
Hashbrown Biscuit Breakfast Casserole
This easy Breakfast Casserole recipe creates a hearty breakfast with biscuits, hash browns, sausage, cheese, and a few ‘hidden’ vegetables. I like to say ‘hidden’ because if I chop them small enough and hide them on the bottom, my boys don’t complain.
This family favorite is perfect for weekend brunch or make it ahead for the holidays. I put it together and bake it the night before to make it ahead. The next morning, I warm it in the oven until it’s hot in the center.
What will I need to complete this recipe?
You will need the following ingredients:
- Refrigerator biscuits. I’m partial to the large Pillsbury Grands biscuits but any will work.
- Frozen tater tots. I used Ore-Ida Crispy Crowns, which are like the ones you get at McDonald’s.
- Turkey sausage. I used Jennie-O All Natural Regular Fresh seasoned turkey sausage.
- Eggs
- Butter
- Cheddar cheese
- Vadial onion
- Red bell pepper
- Green onions
- Salt and pepper
Storage Instructions
Store the Hashbrown Biscuit Breakfast Casserole in the refrigerator in an airtight container for 2-3 days.
What is another variation I can make?
A simple variation you can do to this recipe would be to use bacon or ham in place of the sausage. You can also change the type of onions you use or add mushrooms if you like them.
PMc says:
This casserole is great for making ahead of time. You can assemble it the night before and pop it in the oven the next morning, saving you time on busy mornings. If you’re looking for extra flavor, try adding your favorite seasonings to the eggs before mixing them in.
Hashbrown Biscuit Breakfast Casserole Cooking Tips
- Line your glass or ceramic baking dish with aluminum foil for easy cleanup.
- Let the casserole cool for a few minutes after baking, so it slices cleanly.
- If you want a crispier texture, bake the tater tots separately for a few minutes before adding them to the Hashbrown Biscuit Breakfast Casserole dish.
Hashbrown Biscuit Casserole FAQ
Yes, you can swap the turkey sausage for pork sausage, bacon, or a plant-based alternative.
Onions and bell peppers add a nice crunch, but you can add mushrooms, spinach, or even jalapeños for extra flavor.
Refrigerate the Hashbrown Biscuit Breakfast Casserole leftovers in an airtight container and reheat in the oven or microwave.
Conclusion
Hashbrown Biscuit Breakfast Casserole is an easy-to-make dish that brings comfort and flavor. It’s versatile, easy to customize, and perfect for meal prep or feeding a crowd. Give it a try for a breakfast option that’s satisfying and stress-free.
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Hashbrown Biscuit Breakfast Casserole
Ingredients
- 1 package refrigerated canned biscuits
- 1 package tater tots frozen, like Ore-Ida Crispy Crowns
- 16 ounces turkey sausage browned (I used Jennie-O All Natural Regular Fresh seasoned turkey sausage)
- 12 large eggs
- ½ cup butter softened
- 8 ounces cheddar cheese shredded
- ⅓ cup Vidalia onion finely chopped
- ¼ cup red bell pepper finely chopped
- salt and pepper to taste to taste
- green onions garnish
Instructions
- Preheat the oven to 350 degrees.
- Prepare your baking dish by generously coating the bottom and sides with butter to help your casserole not stick.
- Place the refrigerator biscuits on the bottom of the baking dish. Press them down to fill the whole bottom layer as best as possible. Don’t worry about making the biscuit dough connect, just try to fill the bottom layer.1 package refrigerated canned biscuits
- The next layer is the frozen tater tots, then the browned turkey sausage.1 package tater tots, 16 ounces turkey sausage
- In a medium-sized bowl, scramble the 12 eggs and whisk the softened butter with the eggs. Pour this egg mixture over the layers in your baking dish.12 large eggs, ½ cup butter
- Top the egg mixture with a sprinkle of your cheddar cheese, onion, and red bell pepper. Add salt and pepper.8 ounces cheddar cheese, ⅓ cup Vidalia onion, ¼ cup red bell pepper, salt and pepper to taste
- Cover with foil and bake on the center rack for 40 minutes.
- Remove the foil and continue baking for an additional 20 minutes or until the eggs are fully cooked and the casserole comes together and is browning.
- Allow the casserole to sit 5 to 10 minutes before cutting. Garnish with green onions.green onions
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.