Cheesy Sausage Gravy Recipe

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P.J. Prusia of Raymore, Missouri appreciates the make-ahead convenience of this breakfast dish shared by a friend many years ago. "I've served this to overnight guests, and they never fail to ask for the recipe."
TOTAL TIME: Prep: 15 min. Cook: 7 hours
MAKES:8 servings
TOTAL TIME: Prep: 15 min. Cook: 7 hours
MAKES: 8 servings


  • 1 pound bulk pork sausage
  • 1/4 cup butter, cubed
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon pepper
  • 2-1/2 cups milk
  • 2 cans (10-3/4 ounces each) condensed cheddar cheese soup, undiluted
  • 6 hard-cooked eggs, chopped
  • 1 jar (4-1/2 ounces) sliced mushrooms, drained
  • Warm biscuits

Nutritional Facts

3/4 cup: 318 calories, 25g fat (11g saturated fat), 210mg cholesterol, 761mg sodium, 12g carbohydrate (6g sugars, 1g fiber), 13g protein.


  1. In a large skillet, cook 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. Yield: 8 servings.
Originally published as Cheesy Sausage Gravy in Quick Cooking March/April 2004, p53

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therchler User ID: 1729952 67474
Reviewed Sep. 4, 2009

"I have a picnic/campover every year at my house. Have served this for breakfast the past 3 years. Everybody loves it. Fix it and forget it the night before. Pull biscuits from the freezer and bake them in the a.m."

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