Breakfast Slop!!! What a name for a breakfast recipe. But wouldn’t it be fun to call your family to breakfast by yelling “Slops on the table”?
This is actually a copycat of a Bob Evans Restaurant recipe. I think they call it Biscuit Breakfast and it’s one of the better things they serve.
You’ll like this a lot if you are a fan of biscuits and gravy, because this is basically the Mack daddy of that sort of thing.
Breakfast Slop
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
Instructions
- 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.
More recipes you might like.
My Choice Breakfast Strata
Cheesy Ham and Broccoli Bubble Up Bake
Breakfast In A Crock Pot
Recipe based on one by Sue Lau
Photo by Sue Lau