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Creamy Turkey Breakfast Casserole

Serves: 12

Directions

  • Heat oven to 350 degrees. In large skillet, cook bacon as specified on the package. Drain on paper towels; chop. In large skillet, cook sausage as specified on the package. Always cook to well-done, 165 degrees, as measured by a meat thermometer. Drain on peper 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 together eggs. Melt remaining butter in large skillet over medium hat. Add eggs, stirring until soft scrambled. Pour 1/3 sauce into lightly greased 13x9-inch baking pan; top with half 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.

Ingredients

12  oz Jennie-O Raw Turkey Sausage Link 2 oz #614310
6  Slices Jennie-O FC Turkey Bacon #2701
4  oz Butter, divided
1/2  Cup Flour
4  Cups Milk
1/2  Cup Slices fresh mushrooms
1/4  t Black pepper
4  Cups Egg substitute or 16 eggs
1  7.5 oz Package refrigerated biscuit dough

Product used in this recipe can be found in the product section below