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. Transfer to a 3-qt. slow cooker. Cover and cook on low for 7-8 hours. Stir; serve over biscuits. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 371.27 Kcal (1554 kJ) | ||
| Calories from fat | 209.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.27g | 36% | |
|---|---|---|---|
| Cholesterol | 205.34mg | 68% | |
| Sodium | 605.8mg | 25% | |
| Potassium | 382.5mg | 8% | |
| Total Carbs | 17.41g | 6% | |
| Sugars | 4.49g | 18% | |
| Dietary Fiber | 0.09g | 0% | |
| Protein | 21.64g | 43% | |
| Vitamin C | 0.7mg | 1% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.6mg | 9% | |
| Calcium | 140.3mg | 14% | |
| Amount Per 100 g | |||
| Calories | 176.18 Kcal (738 kJ) | ||
| Calories from fat | 99.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.04g | 36% | |
|---|---|---|---|
| Cholesterol | 97.44mg | 68% | |
| Sodium | 287.48mg | 25% | |
| Potassium | 181.51mg | 8% | |
| Total Carbs | 8.26g | 6% | |
| Sugars | 2.13g | 18% | |
| Dietary Fiber | 0.04g | 0% | |
| Protein | 10.27g | 43% | |
| Vitamin C | 0.3mg | 1% | |
| Iron | 0.8mg | 9% | |
| Calcium | 66.6mg | 14% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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