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Prep Time: 15 Minutes Cook Time: 420 Minutes |
Ready In: 435 Minutes Servings: 8 |
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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. Ingredients:
1 pound bulk pork sausage |
1/4 cup butter, cubed |
1/4 cup king arthur unbleached 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:
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.
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