Serves: 8
Total Calories: 426

2 (12-ounce) cans Texas-style buttermilk refrigerator biscuits
12 to 16 ounces Italian sausage, browned and drained
2 (14 1/2-ounce) cans diced new potatoes, drained
2 (10 1/2-ounce) cans cream of mushroom soup, condensed
1 3/4 cups water
1/2 teaspoon pepper

Bake biscuits according to package directions and set aside. In a large frying pan, combine sausage and potatoes over medium-low heat. Cook 4–5 minutes, stirring every 60 seconds. Add soup, water, and pepper. Simmer on low heat an additional 5–7minutes, or until thoroughly heated. Serve over biscuits. Makes 8–10 servings.

VARIATION:Make the sausage-and-potato gravy in a greased 21/2- to 31/2- quart slow cooker using 21/2 cups raw potatoes, peeled and diced. Do not used canned potatoes. Cover and cook on low heat 6–8 hours, or until potatoes are tender. Start slow cooker before you go to bed and wake up to an easy breakfast!

Nutritional Facts:

Serves: 8
Total Calories: 426
Calories from Fat: 224

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Morning After Baked Potato Hash Browns
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Hearty Turkey Brunch Skillet
Biscuits with Sausage Gravy
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Simple Bacon Breakfast Pie
Breakfast Casserole
Smoked Sausage-Egg Skillet