As is with most New Years, I don’t tend to change my diet up a whole hell of a lot. Though one thing that I do try and do is eat less meat. Especially less red meat. Thankfully these days there are a lot of meatless and meat free options out there. Even when it comes to sausage! That’s why I was able to make this casserole vegetarian with one simple swap.
This Vegetarian Biscuits & Gravy Breakfast Casserole is an absolutely delicious way to serve biscuits and gravy, or even have it on hand as a meal prep for breakfast through the week. (Which is what I did!) Really you could use any sausage you want, vegetarian or otherwise.
I went with vegetarian for the previously mentioned reason. I used linked ‘hot’ sausages that I removed from the ‘casings’. All in all it turned out perfectly delicious and no one would ever be the wiser to the fact that the sausage was made without any actual meat.
This has to be the ultimate guilt-free weekend brunch!
TheSkinnyFork.com A delicious vegetarian twist on the classic biscuit and gravy that's then been turned into a casserole! Guilt-free and sooo easy to make. Prep Time: 10 Minutes • Cook Time: 30 Minutes
Servings: 6 • Serving Size: 1 Slice • Calories: 362 • Fat: 19 g • Saturated Fat: 8 g • Carb: 30 g • Fiber: 3 g • Protein: 19 g • Sugar: 1 g • Sodium: 823 mg
Gravy:
• 2 Links Vegetarian Sausage
• 1 Tbsp. Coconut Oil
• 1/4 C. Whole Wheat White Flour
• 2 C. Unsweetened Almond Milk
Casserole:
• 8.75 Oz. Whole Wheat Refigerated Biscuit Dough
• 1 Whole Large Egg
• 4 Egg Whites
• 1 C. Reduced Fat Shredded Cheese
• 1/2 C. Unsweetened Almond Milk
Directions:
In a large skillet, heat the 1 Tbsp. coconut oil over medium high heat and add the 1/2 Lb. vegetarian 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!
Step-by-Step Photos:
Nutritional Claims: Sugar Conscious • Vegetarian • Peanut Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • Sulphite Free • Kosher