Cheesy Sausage Gravy

Ingredients:

1 pound bulk pork sausage

1/4 cup butter

1/4 cup all-purpose flour

1/4 teaspoon crushed black pepper

2 1/2 cups milk

2 cans (10 3/4 ounces each) condensed cheddar cheese soup, undiluted

6 hard-boiled eggs, chopped

1 jar (4.5 ounces) sliced mushrooms, drained

warm biscuits

Directions:

In a large skillet, cook sausage over medium heat until no longer pink; drain and remove sausage. In the same skillet, melt butter. Stir in flour and pepper until smooth. Gradually whisk in milk. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly.

Stir in soup until blended. Stir in eggs, mushrooms and sausage. Continue cooking until soup and all ingredients are hot, stirring often. Serve over biscuits. Yield: 8 servings