Breakfast Slop (copycat Country Biscuit Breakfast)

READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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