Description
This is a dish I made for Easter Brunch at church and it was a big hit. This can be made the night before and put in the refrigerator. You will need a 9×13 baking dish.
Ingredients
- 1 pound bacon
- 1 pound bulk pork sausage
- ¼ cup bacon drippings
- 1 large sweet onion, chopped
- ¼ cup chopped garlic
- 2 (4.5 ounce) cans diced green chile peppers, divided
- 6 eggs
- 2 dashes liquid smoke flavoring
- ½ teaspoon hot pepper sauce (such as Cholula®)
- ½ teaspoon seasoned salt (such as LAWRY’S®)
- ⅛ teaspoon white pepper
- 1 tablespoon dried parsley
- 1 teaspoon dried basil
- 3 pounds frozen hash brown potatoes, thawed
- salt and black pepper to taste
- 1 cup shredded pepper Jack cheese
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded Cheddar cheese
- 1 (4 ounce) can chopped black olives
Instructions
- Place the bacon in a large
- deep skillet
- and cook over medium-high heat
- turning occasionally
- until evenly browned
- about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Place sausage into the bacon grease
- and cook until crumbly and brown
- about 10 minutes. Place the sausage on the plate with the bacon
- and pour off all but 1/4 cup of the bacon drippings.
- Reduce heat to medium
- and stir in the onion
- garlic
- and one can of green chiles. Cook and stir until the onion has softened and turned translucent
- about 10 minutes. Meanwhile
- beat the eggs in a large mixing bowl with the liquid smoke
- hot pepper sauce
- seasoned salt
- white pepper
- parsley
- and basil until smooth. Crumble the bacon
- and stir bacon and sausage into the eggs with the remaining can of green chiles
- hash browns
- and cooked onions. Season to taste with salt and black pepper
- and stir until evenly mixed.
- Prepare a 9×13-inch baking dish with cooking spray. Scoop the hash brown mixture into the prepared dish
- and smooth the top. Cover with aluminum foil
- and refrigerate overnight.
- Preheat an oven to 400 degrees F (200 degrees C).
- Bake the covered dish in the preheated oven for 1 hour.
- Remove the casserole from the oven
- uncover
- and sprinkle evenly with pepper Jack and Monterey Jack cheeses. Sprinkle the Cheddar cheese in the shape of a cross
- and outline with the black olives. Return to the oven
- and bake until the cheese is hot and bubbly
- 20 to 30 minutes more.
Prep Time: 20 mins
Cook Time: 4 hrs 20 mins
Total Time: 12 hrs 40 mins
Servings: 10