1. Brown the ground breakfast sausage in a skillet over medium heat until fully cooked, breaking it into smaller pieces as it cooks. Drain any excess fat.
2. In a bowl, mix together the cream of mushroom soup, milk, black pepper, garlic powder, and onion powder until well combined.
3. Lightly spray the bottom and sides of your slow cooker with non-stick cooking spray.
4. Pour the sausage into the slow cooker and spread it out evenly.
5. Pour the soup mixture over the sausage, ensuring everything is covered.
6. Cut the refrigerated biscuits into quarters and place them on top of the mixture in the slow cooker.
7. Cover and cook on low for 2-3 hours, or until the biscuits are cooked through and the gravy is bubbly.
8. Serve warm and enjoy!
Variations & Tips
To accommodate picky eaters or mix things up, you could use cream of chicken soup instead of cream of mushroom. For a bit of spice, add a pinch of red pepper flakes to the sausage as it cooks. If you prefer a vegetarian version, skip the sausage and add sautéed mushrooms or plant-based sausage alternatives. For added flavor, consider topping with shredded cheese or fresh chopped herbs like parsley before serving. And don’t be afraid to experiment – recipes like these are forgiving and flexible to your tastes!
