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.
Ingredients
- 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
Instructions
- 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. (An outlet 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.
My family will love this for brunch after church! We love big breakfasts on Sundays, and we’re always so hungry by the time we get home!! Post pics of new dishes please! 🙂
Oh, looks great! Can’t wait to try it!
Ohhh YUMMMMMM!!! I will definitely be making this. I have a gluten-free biscuit recipe and gluten-free cream-of soup recipe that I think it would work with. My family will *LOVE* this!
Yum this looks delicious, can’t wait to make. And reguarding leaving it sitting out, since the sausage is cooked first it can sit on the counter for up to 2 hours without the risk of bacteria, I work in the food industry. Thanks for the recipe. So excited since my oven broke 🙁
This could probably work with cream of celery or even cream of chicken soup if you have people who aren’t fond of mushrooms (like me 😛 )
And if you’re in a real hurry (or just plain lazy 😛 ) then you could probably also use pre-cooked Jimmy Dean sausage crumbles too (they come in 9.6-oz. packages so 2 packages should be about the right amount and they come in both regular and turkey)
I would probably throw Jimmy Dean breakfast sausage crumbles in the crockpot along with the condensed soup and turn it on then make my own biscuits the regular way in the oven 🙂
Thanks for the tips Joseph!
Im doing this but in oven!!
Valorie, I’ll bet it will be even better!
I wonder if this might be good with thanksgiving meal? This sounds so good. We have to eat dairy free though because our baby is allergic to milk. Can’t have the cream of mushroom? Do u have any suggestions how we could make this?
Melissa, This would make a great Thanksgiving breakfast :). You can make homemade dairy free cream of mushroom, but I would bake the casserole in the oven instead of in the slow cooker: 1 cup unsweetened original almond milk, 2 Tbs flour, 1/4 tsp salt, 1/4 tsp pepper, 1 Tbs butter or refined coconut oil, 1 can–4 oz sliced mushrooms. Chop mushrooms fine and stir undrained into the almond milk. Melt butter and whisk flour into butter with a little of the almond milk mixture until smooth. Then stir into the rest of the mixture. Cook and stir until thickened.
Not just for breakfast. Sounds like dinner to me.
Definitely!
The photos seem to show biscuits on top, but the layering instructions do not provide for that…biscuits, then meat, the soup…repeat. Please clarify?
The picture is of the dish prepared as instructed. The soup bakes into the biscuits on top but you can see the meat on top. Try it, you’ll love it.
Made this dish this morning. Was pleased the way it turned out. Was really good except tasted salty, even after using low sodium soup. Would love to make again if I could figure out how to decrease the salty flavor.
Marie, sausage has a lot of salt in it too. You might try rinsing it after you brown it to remove some of the salt.
I was just wondering if you can do anything other than cream of mushroom soup. My family does not like mushrooms, so is there a different way to do the gravy?
Absolutely. Leave out the mushrooms. Use chicken broth for cream of chicken soup; add finely chopped broccoli for cream of broccoli, finely chopped celery for cream of celery etc. The cream base is always the same.
I love biscuits and gravy for as long as I can remember. I am 63 now and diabetic and a few other fun things and my Dr basically said if it tastes good, spit it out, your breaking the rules. But for the recipe you gave me I will risk a coronary on the spot. Never thought of using cream of mushroom soup in it. Thank you.
Bill, this recipe is good, but not good enough to risk a coronary, lol. With your health issues you should check out the book Trim Healthy Mama. The name is too bad, because it’s not just for women. Here’s a recipe link for you for biscuits and gravy that will help your body heal: http://www.grassfedmama.com/2014/01/05/trim-healthy-biscuits-sausage-gravy/
Angela- these look great and I also want to say that I love how you go to alot of trouble to respond to comments and give people options! Very nice 🙂
Thanks, Cathy! I’m glad you found my blog :).
Hi Angela…. What is a ” biscuit”? Looks yuummo, but we don’t have anything like this in Australia…what could I use instead? Be interesting to make…thanks great recipes 🙂
Elisha, Your comment made me smile. I had a good friend from Australia when we were in High School. She came to visit and brought a jar of vegemite. I made her a pan of biscuits and gravy. She wasn’t thrilled and I never developed the taste for vegemite, lol. She explained in Australia biscuits were cookies (shutter at the thought of gravy on them) and what I served as a “biscuit” was a “scone” without sugar in it. Here scones are sweet “biscuits” and can have dried fruit or chocolate in them.
Biscuits and gravy are one of my favorite breakfasts. Does it really taste the same as homemade gravy using the cream soup? I always make my own gravy.
Jamie, it’s pretty close to homemade gravy. It’s good for when you’re in a hurry, but nothing really replaces the real thing.
I’ve made this as directed a few times. I call it my Ghetto Biscuits and Gravy, lol. Everyone at work LOVES it. And it isn’t ghetto, its just the “I’m too busy for the real thing”. Ive had to buy a second crock pot because my son gets so jealous if I make it for work and won’t let him touch it. So…. school breakfast crock pot is going for tomorrow at a low, and my son’s is on high for tonight!
Dena, Bwa ha ha. Ghetto Biscuits and Gravy, I love it! My boys love this one too.
Hi,
I was wondering if the biscuits brown or crisp at all?
Christi, I don’t remember them being crispy. They aren’t soggy though.
I wonder if you could use the packaged white country gravy mix, the kind where you just add boiling water, sometimes called peppered gravy. Would it be too watery?
That stuff is yummy! I don’t know how it would work–you might need to cook it ahead to thicken it. I don’t have much luck with sauces thickening in the slow cooker.
I’ve seen canned sausage gravy in Wal-Mart, Ingles and Kroger where I live. I’d be willing to bet for those not fond of cream of mushroom soup, or the other kinds of cream soups that the canned sausage gravy would work well too.
Good idea. I”ve never seen that, but it sounds like it would be perfect.
could you put this on low and let it cook over night. so it would be ready for the morning. so you are not rushing around on a holiday or anyday
Yes that’s the idea. Except even on low all night is a bit too long. I use an outlet timer so it shuts off sooner and keeps warm.
Do the biscuits turn brown? The ones I can see on the top are still white. Should I cook them longer?
Jeff, the biscuits don’t brown, at least not in the center. The ones at the edges did get darker for me.
I made this and carried it to work for a breakfast we had. It was delicious! I cut up the biscuits into fourths so everyone would get a bite.
Yay Janine! I’m glad it was a hit. Thanks for letting me know your experience.
Can you brown the sausage in the Crock-Pot,vthen proceed? No access to a stovetop or oven but safety is #1
Debbie, I think you could. You would put it in and cover with a lid on high for 2-3 hours. Then drain off the fat and break it up. It would take awhile but save dishes.
Is your cream of mushroom condensed? Should I add water if I used the condensed version?
I used condensed and did not add water. Hope that helps!
Wow! Your recipe is still going strong after over 4 years!! I’m all ready for this in the morning – only addition was pepper – my favorite seasoning! Thanks!
Rebecca, I was all worried about posting this 4 years ago because of the huge reliance on convenience foods, but it appears the world needs easy and yummy as much as I do.
I’ve made it twice. It was a hit both times but the biscuits burned on the bottom both times. First time was with butter on the bottom. Second time was with some of the soup on the bottom. Any ideas?
It sounds like it could do with 30-60 minutes less cooking time. I used an outlet timer rated for that appliance, but found that it was better to delay the start then to hold the dish after the cooker shut off, since it continued to cook from the warmth of the dish.
Do the biscuits turn out doughy or do they become a nice cooked biscuit in the center?
Mine were not doughy, but they don’t have the same texture as a biscuit baked in the oven.
How long do u cook it in crock pot for?
These are great! I was surprised how much just the soup tastes like gravy! And seriously people, there are three ingredients. She is not a professional chef or dietician, stop asking her stupid questions about what to replace it with if you are gluten/dairy/mushroom/sodium allergic… lord find another recipe. There is nothing that bothers me more than reviews after you decided to make your own gravy, bake the biscuits in the oven, and use vegan sausage… that’s a totally different freaking recipe. Anyway thank you for the easy recipe! It is great as is!
Thanks, Kelli! It’s definitely not health food, but a nice easy treat meat.
I made this for my son’s swim team this morning.
I used pre-cooked veggie sausage.
They are the whole thing!!
I’m so glad! Pre-cooked sausage would make it even faster!
I’m making this for dinner tonight. I was in the hospital all morning with my father in law so this will be great and easy.
Kin, I hope your family loved it.