Name: Cowboy Breakfast Casserole
Prep time: 25 min
Total time: 9 h 45 min
Yield: 8 - 10 serving(s)
Ingredients: Cooking spray; 8 oz. breakfast sausage, casings removed; 8 oz. bacon (8 to 10 strips), chopped; 10 large eggs; 1 c. half-and-half; 1 1/2 tsp. kosher salt; 1/2 tsp. black pepper; 1/2 c. pico de gallo, plus more for serving; 1 (28-ounce) bag frozen diced potatoes with peppers and onions, thawed; 2 c. shredded cheddar cheese; 1 c. crispy tortilla strips or crumbled tortilla chips

Step 1Lightly coat a 9-by-13-inch baking dish with cooking spray; set aside. Cook the sausage and bacon together in a large nonstick skillet over medium heat, breaking the sausage into bits with a wooden spoon, until the sausage is no longer pink and the bacon is crisp, about 12 minutes. (Reduce the heat if the sausage or bacon is browning too quickly). Remove to a paper towel-lined plate using a slotted spoon.

Step 2Meanwhile, whisk together the eggs, half-and-half, salt, and pepper in a large bowl. Stir in the pico de gallo. Add the potatoes, 1 cup cheese, and the cooked sausage and bacon. Stir well, then pour into the prepared baking dish and spread evenly. Cover the dish with foil and refrigerate overnight.

Step 3When you're ready to bake, preheat the oven to 350°F. Bake the casserole, covered, until the edges are set but the center is still a little runny, 50 to 55 minutes. Remove the foil and top with the tortilla strips and the remaining 1 cup cheese. Continue baking until the eggs are fully set, the center is puffed and the cheese is melted, 15 to 20 more minutes. Let stand for about 10 minutes. Serve with more pico de gallo.

Cowboy Breakfast Casserole

Ingredients

Directions

Cowboy Food