Ingredients
1 pound bulk pork sausage1/4 cup butter, cubed1/4 cup all-purpose flour1/4 teaspoon pepper2-1/2 cups whole milk2 cans (10-3/4 ounces each) condensed cheddar cheese soup, undiluted6 hard-boiled large eggs, chopped1 jar (4-1/2 ounces) sliced mushrooms, drainedWarm biscuits
Preparation
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.
