Sausage Gravy on Toast

A favorite Southern breakfast for me when I don’t want eggs:  cream gravy on biscuits or toast.  I try to keep lkow-carb bread or biscuits already made up and in the fridge.  I even like to have this gravy, on occasion, right on top of a plate of scrambled eggs!  I have to confess, it’s pretty good that way, too!  So you folks on Induction can certainly have it that way, or on a toasted unsweetened flax Muffin in a Minute.  The mushrooms aren’t traditional in this, so feel free to omit them.  But I like to include some veggies into my breakfast whenever I can.  If the mushrooms are omitted, the count drops by 5 calories, .7 carbs, .46 fiber or .24 NC per serving.

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INGREDIENTS:

2 slices low carb bread, toasted:  (I used this:  https://buttoni.wordpress.com/2010/07/12/peggys-low-carb-bread/ )

2 oz. heavy cream

1 c. water

2 oz. ground pork sausage meat

2 large mushrooms, chopped

1/8 tsp. crushed dried tarragon or 1 tsp. chopped parsley (optional)

Pinch each onion powder and black pepper

Dash xanthan gum to thicken

DIRECTIONS:

Brown sausage over medium heat in non-stick skillet, breaking it up into crumbles as it cooks.  If including, add chopped mushrooms when sausage is nearly done.  When mushrooms are done,   add cream, water and all seasonings.  Simmer on low a couple minutes.  Lightly dust xanthan gum over surface and stir until thick.  Repeat if needed.  Server over toasted low-carb bread or your favorite low carb biscuit.

NUTRITIONAL INFO: Makes two servings of about 2/3 c. each.  One serving contains: (includes mushrooms)

141 calories

11.6 g  fat

2.2 g  carbs,  .5 g  fiber,  1.7 g  NET CARBS (only .24 net carbs if mushroom omitted)

7.1 g  protein

225 mg sodium