1 lb breakfast sausage
2 cans refrigerator biscuits
2 cans cream of mushroom soup
Brown and drain the sausage.
Layer 1 can of biscuits in the bottom of a greased slow cooker.
Top with half the sausage and then 1 can of cream of mushroom soup.
Repeat the layers once more.
Set on time delay to cook on high for 2 hours just before time to serve breakfast or 4 hours on low.