Title: Ladd’s Favorite Cowboy Breakfast Casserole
Yields: 8-10 servings
Prep Time: 25 minutes
Total Time: 9 hours 45 minutes
Ingredients:
– Cooking spray
– 8 oz. breakfast sausage, casings removed
– 8 oz. bacon (8 to 10 strips), chopped
– 10 large eggs
– 1 cup half-and-half
– 1 1/2 tsp. kosher salt
– 1/2 tsp. black pepper
– 1/2 cup pico de gallo, plus extra for serving
– 1 (28-ounce) bag frozen diced potatoes with peppers and onions, thawed
– 2 cups shredded cheddar cheese
– 1 cup crispy tortilla strips or crumbled tortilla chips
Directions:
1. Lightly grease a 9×13-inch baking dish with cooking spray and set aside.
2. In a large nonstick skillet, cook the sausage and bacon together over medium heat. Break the sausage into pieces with a wooden spoon until the sausage is no longer pink and the bacon is crispy, about 12 minutes. If browning too quickly, reduce the heat. Transfer to a paper towel-lined plate using a slotted spoon.
3. In a large bowl, whisk together the eggs, half-and-half, salt, and pepper. Stir in the pico de gallo. Add the potatoes, 1 cup of cheese, and the cooked sausage and bacon. Mix well, then pour into the prepared baking dish and spread evenly. Cover the dish with foil and refrigerate overnight.
4. Preheat the oven to 350°F when ready to bake. Bake the casserole, covered, until the edges are set but the center is slightly runny, for 50 to 55 minutes. Remove the foil and top with tortilla strips and the remaining 1 cup of cheese. Bake until the eggs are fully set, the center is puffed, and the cheese is melted, for an additional 15 to 20 minutes. Let it rest for about 10 minutes before serving with more pico de gallo.
