Breakfast Slop (copycat Country Biscuit Breakfast)

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 4 large biscuits (refrigerated type or home made)
• 1 lb bulk breakfast sausage
• 4 large eggs
• 1 cup shredded cheddar cheese
• 2 1/2 cups milk
• 4 tablespoons flour
• 4 tablespoons unsalted butter
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper

Recipe

• 1 prepare biscuits if not already made.
• 2 brown sausage in a large skillet, crumbling it as it cooks and draining any fat.
• 3 melt butter in a different large skillet and stir in flour.
• 4 cook flour, stirring, over low heat until it just starts to change color (it doesn't need to get dark/coffee brown).
• 5 whisk in milk, salt and pepper and continue stirring until mixture thickens to your liking.
• 6 if you like the gravy thicker, stir a little flour into a small amount of milk until smooth, and whisk that into the gravy; if you like it thinner, just add more milk and stir until blended.
• 7 cook eggs singly in a small skillet either sunny-side-up or over-easy, whichever you prefer (this is best when the yolk is still a little runny).
• 8 for each serving, split biscuit and place on plate.
• 9 top biscuit with crumbled sausage and cover with fried egg.
• 10 cover egg with milk gravy and sprinkle with cheddar cheese.
• 11 if you like the cheese melty, nuke it (microwave) for 30-45 seconds on high.
• 12 serve with hash browns or cheese grits, if desired.