Mother's Day is tomorrow and I just wanted to say Happy Mother's Day to all the wonderful moms out there! I will be doing my Mother's Day celebrating today since I'll be alone with my little one and busy being a mom on Mother's Day. I mean, what better way is there to spend Mother's Day anyway?
In celebration of Mother's Day I whipped up this wonderful breakfast casserole that's so easy almost anyone could make it for the wonderful woman in their life. This breakfast (or brunch) casserole is full of the homestyle flavors of biscuits and gravy, but lightened up to give mom a guilt free meal!
To lighten this country breakfast I made my own sausage gravy, something I haven't done before. I was little nervous to do so, but it turned out fantastic. As a note to all the coconut haters out there, I have to say that coconut is not one of my favorite flavors, but coconut oil is quickly becoming one of my new best friends in the kitchen. Don't worry, it doesn't taste like coconut much at all, and so little is being used here with other big bold flavors that even if it did, you wouldn't notice.
To keep this dish more simply and easy to do, I grabbed for some refrigerated canned biscuit dough; using a honey wheat biscuit that gave me added wheat and a little sweetness to pair with the richness of the gravy.
Of course, I had to use a lean turkey breakfast sausage too. It's leaner and has less calories than some of it's beef or pork counterparts, but tastes just as great as what you'd expect.
I served my casserole with some fresh fruit, but a more savor side such as grape/cherry tomatoes would be just as good too.
Again, I can't say it enough that the gravy here is out standing. For being made with just a handful of simple ingredients, it's full of flavor and not of fat or prepackaged mystery things! Careful, this stuff is addicting.
Skinny Biscuits & Gravy Breakfast Casserole
Servings: 6 • Size: 1 'Square' • Calories: 251.9 • Fat: 16.4 g • Carb: 28.3 g • Fiber: 1.8 g • Protein: 22.1 g • Sugar: 8.8 g • Sodium: 916 mg
1/2 Lb. Lean Turkey Breakfast Sausage
1 Tbsp. Coconut Oil
1/4 C. Whole Wheat White Flour
2 C. Fat Free Milk
8.75 Oz. Whole Wheat Refrigerated Biscuit Dough
1 Whole Large Egg
4 Egg Whites
1 C. Reduced Fat 2% Shredded Cheddar Cheese
1/2 C. Fat Free Milk
In a large skillet, heat the 1 Tbsp. coconut oil over medium high heat and add the 1/2 Lb. sausage; brown until cooked through. Drain slightly.
Lower the heat to medium and add in the 1/4 C. flour; stir to coat the sausage in the flour
Whisk in the 2 C. milk and continue to stir constantly while the gravy heats through to just barely a simmer. The gravy will thicken as it cooks.
Once thickened, remove from the heat and season with salt and pepper to taste; set aside.
Preheat the oven to 350 degrees and cut the biscuits into about 8 pieces each.
In a small bowl, whisk together the 1 egg, 4 egg whites, 1 C. cheese and 1/2 C. milk.
Lightly coat the bottom of an 8x8" or 9x9" baking dish with non stick cooking spray and place the biscuit pieces in a single layer at the bottom.
Put about 1/2 C. of the gravy over the biscuit dough, followed by the egg and cheese mixture.
Pour another cup of the gravy over the top of it all and place the dish into the oven to bake for 30-45 minutes or until the middle is set and the edges are starting to brown.
I had about 1/2 C. of gravy reserved still at this point.
Remove from the oven and allow to cool just slightly before cutting into 6 squares.
Serve right away with remaining gravy drizzled over the top and enjoy!