CrockPot Biscuit and Gravy Casserole

Ingredients
Breakfast Casserole
1 Pound Breakfast Sausage
12 Large Eggs
1½ Cups Shredded Colby Jack Cheese
½ Teaspoon Kosher Salt
½ Teaspoon Freshly Ground Black Pepper
1 Can Refrigerated Biscuits
Homemade Gravy
¼ Cup Unsalted Butter
¼ Cup All-Purpose Flour
2 Cups Milk
1 Teaspoon Kosher Salt
1½ Teaspoons Freshly Ground Black Pepper

Directions

In a large skillet on the stove-top set over medium-high heat cook and crumble the sausage until browned. Drain and set aside.

In a large mixing bowl, scramble the eggs with a whisk.

Add the cooked sausage and shredded cheese to the egg mixture.

Season with salt and pepper mixing until thoroughly combined.

Spray either a 3.5 quart casserole crock-pot or a 6 quart or larger crock-pot with non-stick cooking spray.

Pour the sausage and egg mixture into the slow cooker.

Cut each biscuit into 4 pieces, then set them on top of the sausage and egg mixture.

Cover and cook on LOW for 3 to 4 hours or on HIGH for 1 to 2 hours or until the biscuits are done and the eggs are set in the middle.

30 minutes before the casserole is done cooking prepare the homemade gravy.

Homemade Gravy:
In a small saucepan on the stove-top set over medium-high heat whisk together the butter and flour and cook until it just begins to turn golden brown.

Add in milk, salt and pepper. Stir constantly until it comes to a boil. Reduce heat to low and simmer the gravy until it thickens.