Breakfast Slop (Copycat Bob Evans Country Biscuit Breakfast)

Step 1: Prepare biscuits if not already made.

Step 2: Brown sausage in a large skillet, crumbling it as it cooks and draining any fat.

Step 3: Melt butter in a different large skillet and stir in flour.

Step 4: Cook flour, stirring, over low heat until it just starts to change color (it doesn't need to get dark/coffee brown).

Step 5: Whisk in milk, salt and pepper and continue stirring until mixture thickens to your liking.

Step 6: If you like the gravy thicker, stir a little flour into a small amount of milk until smooth, and whisk that into the gravy; if you like it thinner, just add more milk and stir until blended.

Step 7: Cook eggs singly in a small skillet either sunny-side-up or over-easy, whichever you prefer (this is best when the yolk is still a little runny).

Step 8: For each serving, split biscuit and place on plate.

Step 9: Top biscuit with crumbled sausage and cover with fried egg.

Step 10: Cover egg with milk gravy and sprinkle with cheddar cheese.

Step 11: If you like the cheese melty, nuke it (microwave) for 30-45 seconds on high.

Step 12: Serve with hash browns or cheese grits, if desired.