I am not a good little breakfast eater. A lot of coffee can be, and often is, breakfast for me. I’ve never been great about breakfast, and right now I work nights, and that new schedule has really thrown off my eating schedule.
I’m better when it’s already made, which is why I like this recipe. I make it and freeze it in individual portions, or just tub them up in to-go containers in the fridge for the week.
It does call for vegetarian sausage, so if you’re not onboard with processed pretend meat, you could probably use more mushrooms and season the heck out of them with traditional sausage herbs and spices.
I am not adverse to a little meat analog here and there and I like the way the vegetarian sausage works in this casserole – it brings all that good sausage flavor and texture, (it seems that’s the one meat texture the fake-meat-makers have nailed) without the grease and yuk of real sausage.
The recipe is here on icecreamisvegetarian.com; the nutrition data is below.
Calories: 266; Total Fat: 9g; Sat Fat: 3g; Trans Fat: 0g; Cholesterol: 17mg; Sodium: 698mg;
- Total Carg: 14g
- Dietary Fiber: 3g
- Total Sugars: 7g
- Protein: 26g