Breakfast Slop (copycat Country Biscuit Breakfast)

photo by PalatablePastime

- Ready In:
- 30mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 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
directions
- Prepare biscuits if not already made.
- Brown sausage in a large skillet, crumbling it as it cooks and draining any fat.
- Melt butter in a different large skillet and stir in flour.
- Cook flour, stirring, over low heat until it just starts to change color (it doesn't need to get dark/coffee brown).
- Whisk in milk, salt and pepper and continue stirring until mixture thickens to your liking.
- 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.
- 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).
- For each serving, split biscuit and place on plate.
- Top biscuit with crumbled sausage and cover with fried egg.
- Cover egg with milk gravy and sprinkle with cheddar cheese.
- If you like the cheese melty, nuke it (microwave) for 30-45 seconds on high.
- Serve with hash browns or cheese grits, if desired.
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RECIPE SUBMITTED BY
PalatablePastime
Cincinnati
I am a longtime member since 2002.
While I have many recipes here, most of my current recipes are on my food blog at palatablepastime.com
I may occasionally post something extra I have here.
If you have questions, you can always contact me at contact@palatablepastime.com