Bacon, Potato and Egg Casserole
Bacon, Potato, and Egg Casserole
1 (1 lb.) pkg. bacon, cut into ½-inch stips
1 lb. Hot Italian sausage
1 yellow onion, diced
1 red bell pepper, seeds removed and diced
3 cloves garlic, minced
12 large eggs
1 cup milk
3 cups frozen Southern Style hashbrowns
2 cups shredded cheddar cheese, divided
1 ½ teaspoon salt
½ teaspoon black pepper
2 green onions, chopped
Preheat oven to 350-degrees F. Grease a 9 x 13-inch dish with cooking spray and set aside.
In a large skillet, cook bacon over medium heat, stirring occasionally. Cook until it’s nice and crispy brown. Remove bacon with slotted spoon and place on a paper towel lined plate. Roughly chop bacon and set aside.
Add the hot Italian sausage, onion and red bell pepper to the skillet and cook over medium heat until meat is browned and crumbled and vegetables are tender. Add the garlic and cook for 2 minutes. Set aside.
In a large bowl, beat the eggs and whisk in the milk. Stir in the cooked sausage and vegetables, potatoes, and 1 cup of the shredded cheddar cheese. Set ¾ cup of the bacon aside and stir in the rest. Season with salt and pepper.
Pour the mixture into the prepared baking dish and top with remaining cheese and green onions. Bake for 20 minutes or until the eggs are firm and the top is slightly golden brown. Remove from oven and top with remaining bacon and return to the oven for 20 minutes. Remove from oven and let stand for 10 minutes. Cut into squares and serve warm.