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
STEP 1: Heat oven to 350ºF. In a large skillet, cook bacon as specified on the package. Drain on paper towels. Chop bacon into small bits.
STEP 2: Cook sausage as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Drain on paper towels. Cut sausage into small slices.
STEP 3: Melt six tablespoons butter. Add flour and whisk until smooth. Cook over low heat, stirring constantly, for one minute. Gradually whisk in milk. Cook, stirring constantly, until thickened. Add sausage, bacon, mushrooms and pepper. Set aside.
STEP 4: Whisk eggs. Melt remaining butter in a 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 of the egg mixture. Repeat layers.
Always cook to an internal temperature of 165°F.Learn how to safely handle turkey.