Yield: 8 servings
In a large skillet, cook sausage 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 bubbly and thickened. Stir in soup until blended. Stir in eggs and sausage.
Transfer to a slow cooker. Cover and cook on LOW for 7-8 hours. Stir and serve hot over biscuits.
Please note that some ingredients and brands may not be available in every store.