Creamy Turkey Breakfast Casserole

Creamy Turkey Breakfast Casserole

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Creamy Turkey Breakfast Casserole

With lean ground turkey, mushrooms, and bacon, this recipe is a lean twist on the classic American biscuits and gravy. Ready in under 60 minutes, much less than 300 calories per serving, and serves 12!

  • 6 slices turkey bacon, a lot like jennie-o® turkey bacon
  • 1 (12-ounce) kit turkey breakfast sausage hyperlinks, a lot like jennie-o® lean turkey breakfast sausage hyperlinks
  • 1/2 cup butter, divided
  • 1/2 cup flour
  • 4 cup milk
  • 1/2 cup sliced contemporary mushrooms
  • 1/4 teaspoon dark pepper
  • 4 cup egg substitute or 16 eggs
  • 1 (7.5-ounce) kit refrigerated biscuit dough
  1. Heat oven to 350 degrees F. In a effectively-organized skillet, cook bacon as specified on the kit. Drain on paper towels. Nick bacon into miniature bits. Cook dinner sausage as specified on the kit. Consistently cook to effectively-performed, 165 degrees F as measured by a meat thermometer. Drain on paper towels. Slice sausage into miniature slices.Melt six tablespoons butter. Add flour and lunge till easy. Cook dinner over low warmth, stirring constantly, for one minute. Progressively lunge in milk. Cook dinner, stirring constantly, till thickened. Add sausage, bacon, mushrooms, and pepper. Position apart. Wander eggs. Melt very top butter in a effectively-organized skillet over medium warmth. Add eggs, stirring till easy scrambled. Pour ⅓ sauce into lightly greased 13 by 9-fling baking pan.
  2. Top with half of the egg combination. Repeat layers.
  3. Consistently cook to an interior temperature of 165 degrees F.

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