I made this for hubby and me for our New Year’s Day breakfast. I couldn’t decide between sausage or bacon, so I decided to use both. It’s very hearty and will satisfy the carnivore and cheese lover in everyone. It’s easy to assemble the night before if you prefer as I did. It’s tastes just as good the next day.
Here’s what you need:
*6 slices of bacon cooked and crumble into bite size pieces
*6 sausage links cooked and cut into bite size pieces; I used the brown and serve sausage links. You can also use 1/2 lb. bulk sausage cooked and drained.
*8 eggs
*1/2 Cup milk
*salt and pepper to taste
*1/2 tsp. hot sauce or more to taste (optional)
*2 Cups shredded cheese divided; I used a cheddar Monterrey Jack blend
*2 Cups. frozen diced potatoes
Preheat oven to 350°
Spray an 8×8 casserole dish with no stick spray.
In a bowl crack in the eggs and add salt, pepper and hot sauce.
Pour in the milk.
Very carefully whisk to combine; set aside.
Mix the bacon and sausage together and spread on the bottom of the casserole dish.
Add 1 cup of the cheese on top of the bacon and sausage.
Add in diced potatoes.
With a spoon mix all of the ingredients together.
Pour egg mixture over the meat and potato mixture.
Top with remaining 1 cup of cheese.
Bake for 45 to 50 minutes or until the eggs in the middle is set.
*Note*
If you are assembling this the night before follow all of the steps, then cover tightly with foil. The next morning take out of the refrigerator 30 minutes before cooking and uncover.
A Foodie In The South 