Cheesy Sausage Gravy

Yield: 8 servings

Ingredients

1 lb. bulk breakfast sausage
1/4 cup butter
1/4 cup flour
1/4 teaspoon pepper
2-1/2 cups milk
2 cans (10.75 oz.) condensed cheddar cheese soup, undiluted
6 eggs, hard cooked, chopped

Directions:

In a large skillet, cook sausage 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 bubbly and thickened. Stir in soup until blended. Stir in eggs and sausage.

Transfer to a slow cooker. Cover and cook on LOW for 7-8 hours. Stir and serve hot over biscuits.

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