| Creamy Sausage Casserole with Biscuits |
| 1 (12-ounce) package pork sausage 8 tablespoons butter, divided 1/2 cup all-purpose flour 4 cups milk 1 (2-ounce) jar bacon pieces 1/4 teaspoon black pepper 12 eggs 1 (5-ounce) can evaporated milk 1/2 teaspoon salt 1 (12-ounce) can Buttermilk Flaky Biscuit, cut into quarters |
| Heat oven to 350 F. In large saucepan, crumble and brown sausage; drain and set aside. In same lare saucepan, 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 piecs, and peper; set aside, In large bowl 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 13x9x2-inch baking pan; top with haft of egg mixture. Repeat with points facing upwards. Bake uncovered, 20-25 minutes or until thoroughly heated and biscuits are golden brown. Serves 12 |