This recipe is a man pleaser. It’s not Fit Yummy Mummy approved or Trim Healthy Mama approved. It’s not gluten free or dairy free–it’s just yummy. It’s easy–so easy a child could make it and get tons of compliments. And if you are hosting an early morning breakfast rehearsal for High School men, definitely bring it. Even if the center biscuits are not quite done, they will eat it all and one of them will lick the pan and then ask you to bring a double batch next time.
- 1 lb breakfast sausage (in a bulk log)
- 2 cans refrigerator biscuits (I used the small ones that come 10 to a can)
- 2 cans cream of mushroom soup
- Brown and drain the sausage
- Layer 1 can of biscuits in the bottom of a greased slow cooker.
- Top with half the sausage and then 1 can of cream of mushroom soup.
- Repeat the layers once more.
- Set on time delay to cook on high for 2 hours just before time to serve breakfast.
- Or 4 hours on low. (A Christmas tree timer works great for this.)
I anticipate the most frequent question asked will be, Is it safe to leave a slow cooker out on the counter this long before cooking? I’m not sure. We did it–twice. And no one got sick. I think it would be more dangerous if it sat a long time AFTER cooking since the cooking process will kill any bacteria.
If the thought bothers you, you can keep it in the fridge and get up a few hours early to turn on the cooker and go back to bed. (Allow an extra hour for a cold crock.) Or you can bake this in the oven at 350 for 45 minutes or until golden.
The first time I made this, I used homemade biscuit dough and homemade gravy made with milk and flour and baked it in the oven. It was wonderful too. I haven’t tried the slow cooker method with homemade gravy. With the 2 hour cooking time, it might make it through without curdling. If you try it, let me know. And now some photos my hubby took of the process.