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 2¼ 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 2½-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 courtesy of Back of the Box Recipes. www.backofthebox.com Home Page