Biscuits and gravy are usually a heavy way to start the day, but not with this slimmed down recipe. We substitute some of the usual butter in the biscuits for pureed navy beans, which add protein and fiber, so they’ll keep you satiated long after breakfast. The beans have such a mild flavor, no one will guess the secret ingredient! For the gravy, we forgo fatty pork sausage and use meaty shiitake mushrooms instead. The recipe can be adapted easily for vegans by using plant-based butter and oat milk and skipping the scrambled eggs or replacing them with scrambled tofu instead.
You’ll sneak in a serving of vegetables and a healthy dose of fiber with this breakfast, setting you up for success for the rest of the day.
Active time: 25 minutes Total time: 45 minutes
Vegetarian Country Benedict Ingredients For the gravy For the biscuits and eggs Directions Preheat the oven to 425°F (218°C). Line a baking sheet with parchment. Grate the butter and freeze while preparing the other ingredients. To make the gravy, melt the butter or margarine in a large sauté pan over medium heat. Add the mushrooms, sage, salt and paprika and cook, stirring frequently, until the mushrooms have given off their liquid, 4 minutes. Reduce heat to medium-low. Sprinkle the flour over the mushrooms and cook, stirring constantly, for 1 minute. Gradually add the milk, whisking frequently. Simmer until the mixture is thickened and bubbly, 5 minutes. Keep warm over low heat. Next, make the biscuits: In a large bowl, whisk together the flour, baking powder, baking soda, and 1/2 teaspoon of the salt. Add the butter and break up with a fork or your fingertips until the butter is in tiny pieces (no larger than a lentil.) Set aside in the refrigerator. Combine the navy beans and milk in a blender and puree until smooth, 1 minute. Add the wet ingredients to dry ingredients and stir gently to combine. Knead the dough to bring it together and pat it out on a lightly floured surface until it is 1/2-inch thick (1.27cm). Use a 2 1/2 inch (6.35cm) biscuit cutter or rim of a juice glass to cut out 8 biscuits. The scraps can be patted out once more and cut into more biscuits. Place biscuits on the baking sheet and bake until golden brown, about 15 minutes. Meanwhile, make the scramble. Heat a large non-stick pan over medium-high heat. Pour the eggs and remaining 1/4 teaspoon salt into the pan and cook, stirring with a rubber spatula occasionally, until the eggs begin to set, 3 minutes. Reduce the heat and cook until completely set, about 3 more minutes. To serve, slice the biscuit in half horizontally and place the cut side up on a plate. Pile spinach and the scrambled eggs on the biscuits and spoon the gravy over the top. Garnish with parsley and hot sauce, if desired. Serves: 8 | Serving Size: 1 biscuit, 1/4 cup/55g scrambled egg, 1/3 cup/80ml gravy Nutrition (per serving): Calories: 333; Total Fat: 16g; Saturated Fat: 8g; Monounsaturated Fat: 3g; Cholesterol: 214mg; Sodium: 667mg; Carbohydrate: 34g; Dietary Fiber: 6g; Sugar: 4g; Protein: 15g
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