In a competition at the state fair, these delectable yeast rolls took first prize. My great-great-grandmother gave me the information about this dish.
| Prep Time: | 20 mins |
| Cook Time: | 4 hrs 20 mins |
| Additional Time: | 8 hrs |
| Total Time: | 12 hrs 40 mins |
| Servings: | 10 |
| Yield: | 1 9×13-inch 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.
Nutrition Facts
| Calories | 573 kcal |
| Carbohydrate | 30 g |
| Cholesterol | 196 mg |
| Dietary Fiber | 3 g |
| Protein | 27 g |
| Saturated Fat | 19 g |
| Sodium | 1506 mg |
| Sugars | 2 g |
| Fat | 46 g |
| Unsaturated Fat | 0 g |
Reviews
I actually really loved this . After reading the reviews carefully I decreased the potatoes by a pound and increased the eggs by 2. That was perfect for me. Needed some hot sauce but I am giving this 4 stars. It’s easy to adapt to your taste. He is Risen!
Love this recipe and will make it again next Easter. It’s a “big” meal so all you need to serve with it is fresh fruit. This is definitely a “make ahead” as to promote the flavors. After reading some reviews and taking them to heart I made these changes and happy I did! 8 Eggs (instead of 6) 1/8 tsp Liquid Smoke (Dashes are difficult with Liquid Smoke) 1/2 tsp Sriracha Sauce (Because I always have it) 2# of Hash Browns (instead of 3#).
Only use 1 bag of potatoes. Otherwise you’ll have no room to put anything else in 9×13. I precooked the potatoes for 5 min with oil in pan. Add up to 12 eggs.
Looking for a hearty breakfast casserole and this fit the bill! I only had 2lbs of hash browns, 7 oz green chili’s and only used 3 cups of cheese instead of the 130 it showed in the recipe (lol). Seriously this is an excellent recipe with or without the cross.
I think this was a great casserole recipe. I did my own variation to make it more of a Mexican Casserole. I ended up doubling the recipe as I was bulk cooking our breakfasts for the next couple of weeks. I added chopped black olives, a can of black beans, can of diced tomatoes, small bag frozen corn, a chopped bell pepper, and chopped mushrooms. I mixed in some of the cheese per the other reviews. Additional spices I added were chopped red pepper flakes and cilantro. I did not use the smoke flavoring. I forgot to put tinfoil on the top, but being that I had multiple pans in the oven cooking, that didn’t make a difference. For the topping, I covered with chopped green onions, then the shredded cheese on top, and finished with a sprinkling of paprika. Then baked more as suggested. I had not refrigerated overnight and no special design on top. All in all, it was a great dish. We both loved it. Note to myself for next time: Add chopped fresh tomatoes and maybe for the bottom layer I will layer poblano peppers. I think that would go really good with this recipe to give it more of a chili relleno flavor. I finished this dish by serving with sour cream and chili verde sauce. Excellent!
This was amazing! Due to current circumstances, I wasn’t able to get all the ingredients, so ended up using large cubed hash browns, different cheese, and fewer seasonings. My husband and I don’t like chilies, so we skipped them entirely, but I used Old Bay seasoning in place of some of the other seasonings. I also used turkey sausage since that’s what I had on hand. I will absolutely be making this again!
This really is too rich to have as a regular breakfast, but as the recipe says ” Easter Brunch” OK I liked it but will put the recipe away till next year. Really too much fat. One review said she couldn’t eat it because health conscious. Why did she make it? You only have to look at the recipe to see how much fat etc there is in it
i might try this but replace bacon and sausage with pan fried spam.
It’s good, needs some tweaking, not enough egg and flavor isn’t strong, but I have another casserole which I like more so I’m gonna stick with it
My family enjoyed it but I think I will try using toast instead of hash browns next time. Or maybe a different brand of hash browns. The consistency of my first attempt was not what I expected.
I made it with the following changes/comments:
I cooked everything in my huge cast iron skillet & baked it in there as well!
Everyone loved it! This will become my go to breakfast casserole. I added an extra egg and 1/4 c milk and it was perfect. I use Knors hollandase sauce to drizzle over it.
I also wish I had read the reviews prior to making it. It was way too dry. I would have mixed cheese into the and put more on top. Also way too much potato. Might have been better to put the hash browns on the bottom as a kind of crust than too have it mixed throughout. Overall taste was good, but I think it’d be way better with a few tweaks.
I substituted habanero jack for Monterey Jack and it turned out fantastic
I should have read the reviews before I made it because would have done things differently. Way, way too dry. Needed milk or sour cream. And def mix in the cheese with the mixture. And then put extra cheese on top. But by then I can just make my tried & true hash brown casserole & just add bacon from this recipe. Also, I would even out the ratio between hash browns & meat. Quite disappointing.
I didnt add garlic, liquid smoke, or hot sauce. Next time will add garlic. It was yummy. And will make again next Easter.
Used ham instead of sausage. and no green chiles (because everything is to spicy for my kids) They loooved it!!!
I added 2 more eggs and decreased hash browns.
I liked this recipe a lot and got rave reviews. The reason I gave it four stars however is because I would have added maybe 3/4 the amount of meat, and more egg. Although I love potato, I felt it soaked up all the egg and I could barely taste there was actually egg in it. Other than that, flavor was great. I will definitely make again with these changes.
This recipe went together easily the night before. I loved the texture of the finished product – many egg based breakfast casserole recipes lack firmness and body. This one was great! Since I did not make this as an Easter dish, I stirred half the shredded cheese into the egg/potato mixture and sprinkled half on top. I diced the black olives and also stirred them into the mixture. This recipe would also be great with just one of the meats – I may try sausage only next time. And the amount of meat in the recipe as published is generous. The finished product would still be great with one pound of either bacon or sausage.