Loaded Biscuits and Gravy (with Egg, Cheese & Hash browns)

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This breakfast has become part of our weekend routine. My husband started making it on a whim one morning, and now it’s one of those things we look forward to all week. We cook it together, he mans the griddle while I watch the gravy and we eat it slowly with big mugs of coffee while the rest of the world hasn’t quite woken up yet.

If you make this loaded biscuits and gravy recipe, I’d love to know! Leave a comment below! Who’s never tried it with a hashbrown and egg underneath? Trust me on this one. ♡

He came up with this masterpiece one lazy Saturday morning, and honestly? It stopped me in my tracks. Fluffy, golden Pillsbury biscuits stacked with a crispy rectangle hash brown, a perfectly fried egg, a melted slice of cheese, and smothered in rich, peppered sausage gravy. We’ve been making it together almost every Saturday since, coffee in hand, no rush in the world. It’s that kind of recipe.

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Why You’ll Love This Recipe

This loaded biscuits and gravy recipe checks every box for the perfect Southern comfort breakfast:

• Hearty and filling — this is a proper, stick-to-your-ribs breakfast that keeps you satisfied for hours.
• Easy to make — no complicated techniques, just simple ingredients layered up beautifully.
• Customizable — swap the cheese, add hot sauce, use spicy sausage. Make it yours.
• Made for slow mornings — it’s the kind of recipe you make when you have nowhere to be and a hot cup of coffee in hand.

Ingredients

Biscuits:

• 1 can Pillsbury Grands biscuits (8 count)

Sausage gravy:

• 2 packets country gravy mix (prepared according to package directions)
• 1 lb ground breakfast sausage

Toppings:

• 8 rectangle frozen hashbrowns (the flat, crispy kind)
• 8 large eggs
• 8 slices American cheese (or your favorite melting cheese)
• Salt and pepper, to taste
• Butter or oil for the griddle

Equipment

• Baking sheet (for the biscuits)
• Large saucepan or skillet (for the gravy)
• Flat griddle or large skillet (for the eggs and hashbrowns)
• Medium skillet (for browning the sausage)

Step-by-Step Instructions

Step 1: Bake the biscuits

Preheat your oven according to the Pillsbury biscuit package directions (usually 375°F). Place the biscuits on an ungreased baking sheet and bake until golden brown, about 13–16 minutes. Set aside to rest while you prepare everything else.

Tip: Bake these first so they have time to rest and stay warm while you cook the rest of the components.♡

Step 2: Brown the sausage

While the biscuits are baking, cook the ground breakfast sausage in a medium skillet over medium-high heat, breaking it up into small crumbles as it cooks. Cook until browned all the way through, about 8–10 minutes. Drain any excess grease and set the sausage aside, you’ll be adding it to the gravy in just a moment.

Step 3: Make the sausage gravy

In a large saucepan, prepare both packets of country gravy mix according to the package directions (typically just whisking with water and bringing to a boil). Sometimes instead of water, I like to use homemade chicken broth, Its soo good! Once the gravy is thick and smooth, stir in the cooked, crumbled sausage. Reduce the heat to low and keep warm, stirring occasionally.

This two-packet method gives you a generous, hearty amount of gravy , which is exactly how it should be.

Step 4: Cook the hashbrowns and eggs on the griddle

Heat your griddle over medium-high heat and add a little butter or oil. Place the frozen rectangle hashbrowns directly on the griddle and cook until golden and crispy on both sides, about 4–5 minutes per side. Remove and set aside.

On the same griddle (or in a separate pan), fry your eggs to your preferred doneness. We like ours with a slightly runny yolk so it mingles with the gravy, but cook them however you love them. Season with a pinch of salt and pepper.

Step 5: Build your loaded biscuits and gravy

This is the fun part, and the order matters! Here’s how my husband builds his plate:

1. Split a warm biscuit (or two) in half and place it open-faced on a plate.
2. Add a slice of cheese directly on the warm biscuit halves so it starts to melt.
3. Lay a crispy hashbrown on top of the cheese.
4. Place a fried egg on top of the hashbrown.
5. Ladle that rich, sausage-packed gravy generously over the whole stack.

Serve immediately and enjoy while everything is piping hot.

Tips & Variations

• Make it spicy: Swap regular ground sausage for hot breakfast sausage, or add a pinch of cayenne to the gravy.
• Cheese options: American melts beautifully and gives that classic diner taste, but pepper jack, cheddar, or colby jack are all delicious here.
• Egg your way: Fried with a runny yolk is our house favorite, but scrambled or over-hard work great too if you prefer.
• For a crowd: This recipe doubles easily. Simply bake more biscuits and prep everything in batches, the gravy stays warm on the stove while you work.
• Short on time? The gravy can be made ahead and reheated on the stove over low heat with a splash of water to loosen it up.

Loaded Biscuits and Gravy with eggs and Hashbrowns