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Cheesy Sausage Gravy

Total Time

Prep: 15 min. Cook: 7 hours


8 servings

I appreciate 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. —P.J. Prusia, Raymore, Missouri
Cheesy Sausage Gravy Recipe photo by Taste of Home


  • 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


  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.

Nutrition Facts

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

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  • SouthernMaster
    Sep 29, 2020

    This seems like an unusual recipe but I'll try it (minus the mushrooms). But why in the world would someone discard the sausage grease & use butter??? It would be tastier (not to mention cheaper) using it.

  • therchler
    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.

  • dwinokur
    Apr 11, 2009

    No comment left

  • jackiej33
    Apr 12, 2007

    No comment left

  • Firmin
    Apr 12, 2007

    No comment left