The sausage adds great flavor to this casserole! That’s part of the reason why I didn’t add many other spices to this recipe. I like to use Butterball’s turkey breakfast sausage for this casserole, but there are some amazing chicken sausage options out there too that are still leaner options. One of the ways this healthy biscuit breakfast casserole is healthier is by using turkey sausage instead of traditional pork breakfast sausage.
BISCUIT BREAKFAST CASSEROLE HOW TO
How To Make This Healthy Biscuit Breakfast Casserole Healthy breakfasts help me avoid cravings and keep me on track all day long. I’m not a morning person and on my 100-pound weight loss journey, I found healthy, hearty breakfasts to be incredibly important for starting my day off on the right foot. I don’t meal prep all of my meals every single week unless I need to (those 23 weeks my husband worked out of town were heavy on the meal prep!), but I do meal prep breakfast every single week. It is a warm, cozy, comfort food breakfast that also happens to have nutrient-packed veggies and is high in protein (a MUST for my breakfasts)!īreakfast casseroles are the norm in our house because they are so incredibly fast and easy to throw together and you can swap out ingredients to mix them up to accommodate just about any taste buds. This casserole is a crowd-pleasing favorite and it doesn’t taste “healthy” at all. I’m all about “eating in the middle” to balance nutritious food (like veggies) with delicious, comfort food (like biscuits), and this casserole does that perfectly! Let’s just clarify right from the beginning that this recipe is healthy(ish)…like most of the recipes on my site!
BISCUIT BREAKFAST CASSEROLE FREE
Free 7-Day Jump Start Your Weight Loss ChallengeĪ healthy biscuit breakfast casserole recipe with turkey breakfast sausage, packaged biscuits & more with 18g of protein and only 292 calories per serving!.FREE 5-Day Grow Your Faith, Lose The Weight Challenge.Bible Verses On The Fruit Of The Spirit.It can be found at cooking stores or online. Let rest for 5 to 10 minutes before serving.Ī Danish dough whisk is a flat, rigid whisk for mixing/blending various types of dough without overworking the dough or clogging. Immediately brush with the melted butter. Reduce the oven temperature to 375 degrees F and bake until the crust is deep golden brown, 35 to 40 minutes. Top everything with the biscuit dough round. Remove the pan from the oven and spread the sausage in an even layer over top of the tater tots, then spread the scrambled eggs over the sausage. Score the dough in a sun pattern (just a slight score, don't cut all the way through). Roll out the biscuit dough on a lightly floured surface into a 12-inch round. In the same skillet over medium heat, cook the eggs, stirring, until a soft scrambled consistency, then salt and pepper to taste.
In the meantime, in a large nonstick skillet set over medium-high heat, brown the sausage, about 7 minutes. Cover with plastic wrap and refrigerate for at least 2 hours.įor the casserole: Preheat the oven to 400 degrees F spray a 3.5-quart low braising pan or deep skillet with nonstick cooking spray and line with the tater tots. Gently stir with a wooden spoon (or Danish dough whisk see Cook's Note) to just combine, making sure there are no flour clumps left. Whisk together the buttermilk and maple syrup, then pour over the flour and fat mixture. Work the fat into the flour mixture by hand until the mixture resembles cornmeal and there are pea-size bits of fat throughout the dough. Add the butter and shortening or lard to the bowl and gently mix to coat the fat. For the biscuit topping: In a large mixing bowl, whisk together the flour, baking powder, yeast, salt and baking soda.
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