Creamy Turkey Breakfast Casserole
Nutritional Information
| Calories | 220 | Fat | 12g |
| Protein | 11g | Cholesterol | 45mg |
| Carbohydrates | 17g | Sodium | 500mg |
| Fiber | 0g | Saturated Fat | 5g |
| Sugars | 5g |
Ingredients
6 slices JENNIE-O® Turkey Bacon
1 (12-ounce) package JENNIE-O® BREAKFAST LOVER'S® Turkey Sausage
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
Directions
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.
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.
Whisk together 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 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.
