There’s nothing better than waking up to a full breakfast made and ready to eat, especially around the holidays or when you have people staying the night. This crowd-pleaser layers hash brown potatoes, bacon, sausage, tomatoes, chiles and spices for a Southwest spin.
| Level: | Easy |
| Total: | 8 hr 20 min |
| Active: | 30 min |
| Yield: | 8 servings |
Ingredients
- 2 pounds bacon, cut into 1/2-inch pieces
- 1 pound breakfast sausage, casings removed, broken up
- Nonstick cooking spray
- One 2-pound bag frozen shredded or diced hash brown potatoes (not patties)
- Two 10-ounce cans tomatoes and chiles, such as Ro-Tel
- 2 cups (8 ounces) shredded pepper Jack cheese
- 1 medium red onion, finely chopped
- 2 cups (8 ounces) shredded whole-milk mozzarella
- 12 large eggs, lightly beaten
- 1 cup milk
- 1 1/2 teaspoons chili powder
- 1 teaspoon ground cumin
- Kosher salt and freshly ground black pepper
- Chopped cilantro, hot sauce and lime wedges, for serving
Instructions
- Preheat the oven to 400 degrees F. Spread the bacon and sausage onto a rimmed baking sheet and bake, tossing halfway through with a flat metal spatula, until their fat renders and both are golden brown, 35 to 40 minutes. Using a slotted spoon, transfer the meat to paper towels to drain and discard their fat.
- Coat the insert of a 6-quart slow cooker with cooking spray. Layer half the hash brown potatoes with half the bacon and sausage. Place the canned tomatoes and chiles in a sieve and press as much liquid out of them as possible; discard the liquid. Transfer the tomatoes and chiles to a bowl and toss with the pepper Jack cheese, red onion and 1 cup of the mozzarella. Layer half the mixture over the meats, then repeat the layering with the remaining potatoes, bacon and sausage and cheese and vegetable mixture.
- Whisk the eggs, milk, chili powder, cumin, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl, then pour over the casserole mixture. Sprinkle the top with the remaining 1 cup mozzarella, then cover and cook on low until the eggs are set and have become a custard, about 7 hours. Turn off the heat, uncover and let rest for about 10 minutes. Sprinkle with cilantro and serve with hot sauce and lime wedges.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 1175 |
| Total Fat | 91 g |
| Saturated Fat | 33 g |
| Carbohydrates | 38 g |
| Dietary Fiber | 6 g |
| Sugar | 11 g |
| Protein | 52 g |
| Cholesterol | 448 mg |
| Sodium | 1781 mg |
Reviews
Definitely good will make again made in an instapot duo was great
My boys loved it on Christmas morning! They asked for more spice next time, but they love everything extra spicy! Next time I’m going to try it with chorizo.
This was disgusting
Yummy yummy! And so easy!
Didn’t like it. I followed the recipe and, while it had all good things in it, together it just didn’t do it for me. Plus it was very dense, I couldn’t taste the potatoes very well, and I didn’t like the texture either. The one good thing is that it makes a LOT, so good for a crowd, but if I was part of the crowd I wouldn’t go back for seconds. It’s not the worst I’ve had, but far from the best. I won’t be making this again.
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Rated four stars for convenience. I did not have poppet jack cheese so had to substitute cheddar. I am thinking recipe would be better with pepper jack as indicated to give the creamy texture. All in all a good breakfast that is ready when you wake up. For a twist, you could make this but wrap in tortillas for a burrito breakfast instead.