Biscuits and Gravy Casserole ~
Vegan Breakfast Casserole Recipe
This Biscuits and Gravy Casserole is ready to serve in about an hour. It can also be assembled the night before and baked while you kick back and enjoy family time in the morning. Overnight breakfast casseroles are a sanity saver on Christmas morning!
I like this recipe because it’s a hearty and satisfying all-in-one plant-based breakfast. If you want to add sides, fresh fruit and Breakfast Potatoes both pair well with this casserole.
Ingredients for Biscuits and Gravy Casserole
- Non-stick cooking spray
- 8 ounces vegan breakfast-style sausage
- 5 tablespoons vegan butter
- 1/4 cup all-purpose flour
- 2 1/4 cups oat milk, divided
- 1 1/4 teaspoons ground black pepper, divided
- 1 teaspoon seasoned salt, divided
- 16 ounces refrigerated biscuit dough
- 9 ounces vegan liquid egg replacer
- 1 cup vegan cheddar cheese, shredded
Ingredient Notes
- Vegan Breakfast Style Sausage – I used Beyond Breakfast Sausage in Classic flavor. Impossible also makes a good breakfast sausage. The sausage can also be omitted if it doesn’t suit your style.
- Oat Milk – I like oat milk because the flavor is mild and doesn’t overpower the gravy.
- Refrigerated Biscuit Dough – Check the label. A surprising number of biscuit dough varieties are vegan. I used Grands! Southern Homestyle Biscuits.
- Vegan Liquid Egg Replacer – I use 3/4 bottle of JustEgg.
- Vegan Cheddar Cheese – I use Violife brand; it tastes good and melts easily.
How to Make Biscuits and Gravy Casserole
STEP ONE: Preheat the oven to 350°F. Spray a 9×13-inch baking dish with non-stick cooking spray.
STEP TWO: Over medium-high heat, crumble the sausage in a large skillet and cook for 5 minutes, or until browned. Reduce heat to low and add butter. When the butter is melted, add flour, 1 teaspoon ground black pepper, and 1/2 teaspoon seasoned salt, then whisk to combine. Bring just to a simmer, add 1/2 cup milk, and whisk until fully incorporated.
STEP THREE: Increase the heat to medium. Stir constantly until the mixture begins to thicken. Gradually add the remaining milk, 1/4 cup at a time, whisking thoroughly until the gravy is smooth and thickened slightly. Set aside.
STEP FOUR: Cut biscuit dough portions into quarters then arrange them in the baking dish in a single layer.
STEP FIVE: In a medium bowl, whisk the liquid egg replacer with the remaining 1/2 teaspoon seasoned salt and 1/4 teaspoon ground black pepper. Pour the egg mixture over the biscuit dough.
STEP SIX: Sprinkle the cheese over the biscuits.
STEP SEVEN: Pour gravy over the cheese layer; use a spatula to spread the gravy to cover the entire casserole.
STEP EIGHT: Bake for 45 minutes, or until golden and bubbly. Let the casserole rest for 10-15 minutes then serve warm.
For an Overnight Casserole: This casserole can be assembled the night before and baked in the morning. Remove the foil-covered casserole from the refrigerator and preheat the oven to 350°F. Bake, covered, for 30 minutes then remove the foil cover and continue baking for an additional 20-30 minutes, until golden and bubbly. (Depending on your oven, the casserole will need a good 45-60 minutes to fully heat and cook throughout.)
More Vegan Breakfast Recipes You’ll Love!
- Vegan Breakfast Casserole
- Vegan Sausage and Kale Strata
- Tater Tot Breakfast Casserole
- Vegan Tofu Benedict Florentine
- Hash Brown Casserole
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Biscuits and Gravy Casserole
Ingredients
- Non-stick cooking spray
- 8 ounces vegan breakfast-style sausage
- 5 tablespoons vegan butter
- 1/4 cup all-purpose flour
- 2 1/4 cups oat milk divided
- 1 1/4 teaspoons ground black pepper divided
- 1 teaspoon seasoned salt divided
- 16 ounces refrigerated biscuit dough
- 9 ounces vegan liquid egg replacer
- 1 cup vegan cheddar cheese shredded
Instructions
- Preheat the oven to 350°F. Spray a 9×13-inch baking dish with non-stick cooking spray.
- Over medium-high heat, crumble the sausage in a large skillet and cook for 5 minutes, or until browned. Reduce heat to low and add butter. When the butter is melted, add flour, 1 teaspoon ground black pepper, and 1/2 teaspoon seasoned salt, then whisk to combine. Bring just to a simmer, add 1/2 cup milk, and whisk until fully incorporated.
- Increase the heat to medium. Stir constantly until the mixture begins to thicken. Gradually add the remaining milk, 1/4 cup at a time, whisking thoroughly until the gravy is smooth and thickened slightly. Set aside.
- Cut biscuit dough portions into quarters then arrange them in the baking dish in a single layer.
- In a medium bowl, whisk the liquid egg replacer with the remaining 1/2 teaspoon seasoned salt and 1/4 teaspoon ground black pepper. Pour the egg mixture over the biscuit dough.
- Sprinkle the cheese over the biscuits.
- Pour gravy over the cheese layer; use a spatula to spread the gravy to cover the entire casserole.
- Bake for 45 minutes, or until golden and bubbly. Let the casserole rest for 10-15 minutes then serve warm.
- For an Overnight Casserole: This casserole can be assembled the night before and baked in the morning. Remove the foil-covered casserole from the refrigerator and preheat the oven to 350°F. Bake, covered, for 30 minutes then remove the foil cover and continue baking for an additional 20-30 minutes, until golden and bubbly. (Depending on your oven, the casserole will need a good 45-60 minutes to fully heat and cook throughout.)
nancy
what a perfect leftover dish to make with my thanksgiving leftovers. It was super tasty the next day!!