Biscuits and Vegetarian Sausage Gravy

Vegetarian sausage has a firmer texture than pork sausage. Crumbling it helps distribute it evenly throughout the gravy. This quick breakfast has 3 grams of soy protein per serving.

Yield: 8 servings

Ingredients

• 1  (16.3-ounce) can reduced-fat refrigerated biscuit dough
• 1  tablespoon  vegetable oil
• 1/2  (14-ounce) package meatless fat-free sausage (such as Lightlife Gimme Lean)
• 1/4  cup  all-purpose flour
• 3  cups  1% low-fat milk
• 1/2  teaspoon  salt
• 1/4  teaspoon  freshly ground black pepper

Preparation

Prepare biscuits according to package directions.

Heat oil in a large nonstick skillet over medium-high heat. Add sausage; cook 3 minutes or until browned, stirring to crumble. Remove from heat; cool slightly. Crumble sausage into 1/2-inch pieces; return to pan.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and 1% low-fat milk, stirring with a whisk until smooth. Add milk mixture, salt, and freshly ground black pepper to pan; bring to a boil over medium-high heat. Cover, reduce heat, and simmer for 3 minutes or until thick. Split the biscuits in half. Place 2 biscuit halves on each of 8 plates; top each serving with about 1/3 cup gravy. Serve immediately.

Nutritional Information

Calories:

268 (29% from fat)

Fat:

8.7g (sat 2.4g,mono 4g,poly 1g)

Protein:

11.4g

Carbohydrate:

36.9g

Fiber:

0.6g

Cholesterol:

4mg

Iron:

1mg

Sodium:

910mg

Calcium:

131mg