Recipe: Creamy Breakfast Casserole (scrambled eggs and sausage-mushroom sauce, topped with biscuits)

CREAMY BREAKFAST CASSEROLE

1 (12 oz) package Little Sizzlers pork sausage links, cooked, and sliced
FOR THE SAUCE:
8 tablespoons butter, divided use
1/2 cup all-purpose flour
4 cups milk
1 (2 oz) jar Hormel bacon pieces (or crumbled cooked bacon)
1 (4 oz) can sliced mushrooms, drained
1/4 teaspoon freshly-ground black pepper
FOR THE EGG MIXTURE:
16 eggs
1 cup evaporated milk
1/2 teaspoon salt
FOR THE BISCUITS:
2 1/4 cups buttermilk baking mix
2/3 cup milk

Heat oven to 350 degrees F. Lightly grease a 9- by 13-inch baking pan.

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

TO MAKE THE SAUCE:
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.

TO PREPARE THE EGG MIXTURE:
Whisk together eggs, evaporated milk, and salt. Melt remaining 2 tablespoons butter in large skillet over medium heat. Add eggs, stirring until soft scrambled.

TO ASSEMBLE:
Pour 1/3 of sauce into the prepared baking pan; top with half of egg mixture. Repeat layers. Top with remaining sauce and set aside.

TO MAKE THE BISCUITS:
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.

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

Servings: 8
Source: Hormel Foods