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
Cheesy Sausage Gravy
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
Directions
- 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.
- 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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