Breakfast Slop (Copycat Country Biscuit Breakfast) - cooking recipe

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

Preparation

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.