With lean ground turkey, mushrooms and bacon, this Creamy Turkey Breakfast Casserole recipe is a twist on the classic American biscuits and gravy. Less than 300 calories per serving, ready in under 60 minutes and serves 12!
slices JENNIE-O® Turkey Bacon
(12-ounce) package JENNIE-O® All Natural* Turkey Sausage
cup butter, divided
cup sliced fresh mushrooms
teaspoon black pepper
cups egg substitute or 16 eggs
(7.5-ounce) package refrigerated biscuit dough
Heat oven to 350ºF.
In large skillet over medium heat, heat slices of bacon for 6-7 minutes or until desired crispness, turning frequently. Drain on paper towels; chop.
Place ½ inch thick patties in hot skillet. Turn occasionally and cook approximately 15 to 17 minutes. 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 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.