Creamy Turkey Breakfast Casserole
6 slices JENNIE-O® Turkey Bacon
1 (12-ounce) package JENNIE-O® Lean Turkey Breakfast Sausage Links
½ cup butter, divided
½ cup flour
4 cups milk
½ cup sliced fresh mushrooms
¼ teaspoon black pepper
4 cups egg substitute or 16 eggs
1 (7.5-ounce) package refrigerated biscuit dough
1 - Heat oven to 350ºF. In large skillet, cook bacon as specified on the package. Drain on paper towels; chop. In large skillet, cook sausage as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Drain on paper towels; chop.
2 - In skillet, melt 6 tablespoons butter. Add flour and whisk until smooth. Cook over low heat, stirring constantly, 1 minute. Gradually whisk in milk. Cook, stirring constantly, until thickened. Add sausage, bacon, mushrooms and pepper; set aside.
3 - Whisk eggs. Melt remaining butter in large skillet over medium heat. Add eggs, stirring until soft scrambled. Pour ⅓ sauce into lightly greased 13 x 9-inch baking pan; top with half the egg mixture. Repeat layers. Top with remaining sauce. Lay biscuits on top of sauce. Bake uncovered 30 minutes or until thoroughly heated and biscuits are golden brown.
* Always cook to an internal temperature of 165°F.
Protein 17g Cholesterol 40mg
Carbohydrates 17g Sodium 620mg
Fiber 0g Saturated Fat 4g