BREAKFAST CASSEROLE WITH SAUSAGE AND BACON RECIPES

Steps:

• In a large skillet, cook bacon in batches over medium heat until crisp. Remove to paper towels to drain., In a greased 4- or 5-qt. slow cooker, layer a third of each of the following: potatoes, reserved bacon and cheese. Repeat layers twice. In a large bowl, whisk eggs, milk, salt and pepper; pour over top. Cook, covered, on low until eggs are set, 4-5 hours. Turn off slow cooker. Remove crock insert to a wire rack; let stand, uncovered, 30 minutes before serving. If desired, sprinkle with parsley.

Steps:

• In a Dutch oven with high sides, over medium-high heat, cook bacon and sausage together. Breaking apart the sausage with your spatula. Cook until brown in color. Drain excess fat.
• Add chopped onion, cook for 1 minute. If there is a lot of food on the bottom of the pan, add ¼ cup of cold water and scrape the bottom clean. Allow to steam for 1 minute.
• Add chopped red and green pepper. Season with garlic powder, cayenne, salt, and pepper. Cook for 2 minutes.
• Top with cubed potatoes in an even layer. Pressing them into the mix firmly. Season with salt and pepper. Top with small chunks of butter.
• Cover and cook in a 425°F oven until the potatoes are ALMOST fork tender. About 20 minutes.
• Remove from oven, top potato layer with cheese.
• In a separate bowl, beat eggs with a splash of milk and any seasonings you would like to add.
• Pour eggs over potatoes, gently shake the pan to even the egg layer.
• Place back into at 375°F oven for about 20 minutes or until eggs are set.
• Serve with sour cream.
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