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Quick Sausage Cassoulet with English Muffin Breadcrumbs {gluten free}


  • Author: Lindsay Cotter
  • Prep Time: 10 minutes
  • Cook Time: 23 minutes
  • Total Time: 33 minutes
  • Yield: 6 servings 1x

Description

QUICK SAUSAGE CASSOULET WITH GLUTEN FREE ENGLISH MUFFIN BREADCRUMBS! Super easy one-pot meal! It’s great for meal prep, a hearty breakfast, or a wholesome dinner!


Scale

Ingredients

  • 23 Gluten Free English muffins (toasted) – We used Udis Gluten Free Whole Grain English Muffins. You will need Extra, sliced, to serve with the dish.
  • 2/3 cup chopped onion (shallot or red onion)
  • 1 small yellow squash – sliced
  • 2 tbsp olive oil or salted butter (divided)
  • 12 oz gluten free chicken or pork sausage (pre cooked for quickest results)
  • 1/2 cup chopped bacon
  • 1/2 tsp dried oregano
  • 3 thyme sprigs
  • Salt/pepper to taste (at least 1/2 tsp each or more)
  • 1 tsp minced garlic (2 large garlic cloves)
  • Two 8oz stewed plum tomatoes (canned). Optional to keep juice.
  • 1 large celery stalk (1/2 cup chopped)
  • 2/3 cup chicken or vegetable broth
  • 2025 oz (around 2.5 cups to 3 cups) canned Cannellini white beans, drained. See notes for best brand.
  • 3 tbsp tomato sauce
  • 1 cup steamed greens (kale, swiss chard, or spinach work)
  • optional parmesan to top (1/2 cup)
  • Fresh Parsley to garnish.
  • optional hard boiled or friend eggs to top each serving (optional)

Instructions

  1. 2 Udis Gluten Free English muffins placed in food processor to make crumbs.
  2. Add Muffins to pan/dutch oven pot with 1 tsp oil or butter and 1 tsp Garlic powder.
  3. Toast in pot until browned (around 5 minutes).
  4. Remove from pan and set aside.
  5. Add 1/2 cup chopped bacon and 8 oz of diced gluten free sausage or chicken sausage to your pan.
  6. Fry until cooked or if using pre-cooked, just cook until bacon is browned.
  7. Remove and leave a little bacon grease in pan.
  8. Add more oil to pot and then add onions, all yellow squash, onion, greens, celery, garlic, and salt/pepper to taste. Sauté until fragrant.
  9. Add your sausage, broth, drained beans, tomatoes, tomato sauce, and bring to a boil.
  10. Add thyme, 1 tsp dried oregano. Reduce and simmer 10 -20 minutes or until flavors combine and veggies are cooked. Taste and see if more seasoning is needed.
  11. Once the taste is to your liking, add your toasted English muffin breadcrumbs on top!
  12. Fresh Parsley to garnish. Optional parmesan to top!
  13. Spoon into bowls with half a toasted English muffin.
  14. OPTIONAL -> Add fried egg or whole hard boiled egg to each serving. Great source of choline and extra boost of protein.
  15. Extra salt/pepper/parmesan to taste.
  16. Keep in fridge for week or freeze for later. Store in air tight container.

Notes

  • For authentic white beans (canned) we use Carmelina Brands Italian Cannellini Beans
  • This make a great dish for summer or meal prep! Great with pre cooked chicken sausage or even vegetarian!
  • Nutrition varies depending on sausage being used.
  • Category: main, breakfast
  • Cuisine: American

Keywords: quick sausage cassoulet, healthy casseroles, gluten free breadcrumbs, gluten free breakfast

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