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 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-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.
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This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page