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    Creamy Breakfast Casserole Creamy Breakfast Casserole

    1 (12-ounce) package LITTLE SIZZLERS® pork sausage links, cooked and sliced
    8 tablespoons butter, divided
    1/2 cup all-purpose flour
    4 cups milk
    1 (2-ounce) jar HORMEL® bacon pieces
    1 (4-ounce) can sliced mushrooms, drained
    1/4 teaspoon black pepper
    16 eggs
    1 cup evaporated milk
    1/2 teaspoon salt
    2 1/4 cups buttermilk baking mix
    2/3 cup milk


    Heat oven to 350°F.

    Cook sausage according to package directions, drain and set aside.

    In medium skillet, melt 6 tablespoons butter. Add flour and whisk until smooth. Cook over low heat, stirring constantly for 1 minute. Gradually whisk in 4 cups milk. Cook, stirring constantly, until thickened. Add sausage, bacon pieces, mushrooms, and pepper; set aside.

    Whisk together eggs, evaporated milk, and salt. Melt remaining 2 tablespoons butter in large skillet over medium heat. Add eggs, stirring until soft scrambled. Pour 1/3 of sauce into a lightly greased 9x13-inch baking pan; top with half of egg mixture. Repeat layers. Top with remaining sauce and set aside.

    Mix together baking mix and 2/3 cup milk. Roll out on flat, clean surface dusted with baking mix to 1/2-inch thickness. Using a 2 1/2-inch biscuit cutter, cut out 8 biscuits. Place biscuits on top of egg mixture.

    Bake uncovered, 30 minutes or until thoroughly heated and biscuits are golden brown.

    Makes 8 servings

    This recipe created by Hormel Foods.

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