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Cheesy Sausage Gravy

 Cheesy Sausage Gravy
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."
8 ServingsPrep: 15 min. Cook: 7 hours

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 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

Directions

  • 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.
  • 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.
Nutritional Facts: 1 serving (3/4 cup) equals 318 calories, 25 g fat (11 g saturated fat), 210 mg cholesterol, 761 mg sodium, 12 g carbohydrate, 1 g fiber, 13 g protein.