Cheesy Sauage Gravy
- 1 lb bulk sausage
- 1/4 c butter
- 1/4 c all purpose flour
- 1/4 tsp pepper
- 2 1/2 c milk
- 2 cans condensed cheddar cheese soup (undiluted)
- 6 hard cooked eggs, chopped
- 1 jar (4 1/2 oz) sliced mushrooms, drained
- warm bisquits
-In a large skillet cook sausage until no longer pink, drain.
-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 thick and bubbly
-Stir in soup until blended
-Stir in eggs, mushrooms, and sausage
-Transfer to slow cooker.
-Cover and cook on low 7-8 hours
-Stir and serve over warm biscuits