Name: Cheesy Sausage Gravy
Prep time: 15 min
Yield: 8 servings
Ingredients: 1 pound bulk pork sausage; 1/4 cup butter, cubed; 1/4 cup all-purpose flour; 1/4 teaspoon pepper; 2-1/2 cups whole milk; 2 cans (10-3/4 ounces each) condensed cheddar cheese soup, undiluted; 6 hard-boiled large eggs, chopped; 1 jar (4-1/2 ounces) sliced mushrooms, drained; Warm biscuits

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Cheesy Sausage Gravy

8 servings

I appreciate the make-ahead convenience of this breakfast dish shared by a friend many years ago. I've served it to overnight guests, and they never fail to ask for the recipe. —P.J. Prusia, Raymore, Missouri

Ingredients

1 pound bulk pork sausage

1/4 cup butter, cubed

1/4 cup all-purpose flour

1/4 teaspoon pepper

2-1/2 cups whole milk

2 cans (10-3/4 ounces each) condensed cheddar cheese soup, undiluted

6 hard-boiled large eggs, chopped

1 jar (4-1/2 ounces) sliced mushrooms, drained

Warm biscuits

Instructions

1 In a large skillet, cook and crumble sausage over medium heat until no longer pink; drain and remove sausage. In the same skillet, melt butter. Stir in flour and pepper until smooth. Gradually whisk in milk. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly.

2 Stir in soup until blended. Stir in eggs, mushrooms and sausage. Transfer to a 3-qt. slow cooker. Cover and cook on low for 7-8 hours. Stir; serve over biscuits.