Breakfast Casserole | Full Recipe ⬇️

Breakfast Casserole | Full Recipe ⬇️

– Paella Pan is in my Amazon Storefront linked in bio

– Seasonings and Knife is from @cusos (link in bio, code nachocookin for 10% off)

-Cuso’s Gravel

-Cuso’s Dust

– Cutting Board from @johnboosco in my Amazon storefront
– Stand Mixer from @kitchenaidusa in my Amazon Storefront

Ingredients

3 lbs bacon, chopped into bite-size pieces

2 lbs pork sausage (bulk or links, casings removed)

2 green bell peppers, diced

2 orange bell peppers, diced

2–3 jalapeños, diced (optional, for heat)

40 large eggs

2 cups sour cream

2 cups whole milk

3–4 cups shredded cheddar cheese (divided)

3–4 green onions, thinly sliced (for garnish)

Cuso’s Gravel (link in bio, code NACHOCOOKIN)

Cuso’s Dust (link in bio, code NACHOCOOKIN)

Nonstick spray or butter for greasing pans

Instructions

Cook the bacon

In a large paella pan or stockpot, cook the chopped bacon until crisp.

Remove and set aside, leaving some bacon fat in the pan.

Cook the sausage

In a cast iron or skillet, cook the sausage until browned and crumbly.

Season with a little Cuso’s Dust while cooking for extra depth of flavor.

Remove and set aside.

Sauté the vegetables

In the bacon fat, sauté the diced bell peppers and jalapeños until softened.

Season lightly with Cuso’s Gravel. Remove from heat.

Mix the egg base

In a large mixer bowl (or in batches), whisk together eggs, sour cream, milk, and a generous amount of Cuso’s Dust until smooth and fluffy.

Assemble the casseroles

Preheat oven to 350°F (175°C).

Grease 3 large aluminum trays (9×13 or similar).

Divide the egg mixture evenly among trays.

Stir in cooked bacon, sausage, and vegetables.

Top each tray with shredded cheddar cheese.

Finish with a light sprinkle of Cuso’s Gravel across the top.

Bake

Bake uncovered for 40–50 minutes, until the center is set and the cheese is golden brown.

Remove from oven and let rest 5–10 minutes before slicing.

Finish & serve

Garnish with sliced green onions.

Serve hot, alongside extra sausage links or bacon if you’ve cooked more on the side.

I have exactly two hours to cook breakfast for 20 people, and I haven’t prepped a single thing. So, follow along and let’s see if I can get all this food ready before everybody shows up. First step was to get all the bacon out and chop it up into small bite-sized pieces that we’re going to put into our breakfast casserole. Then, I threw these into a large paella pan and then started cooking this down and then moved on to my vegetables. those green bell peppers, orange bell peppers, and then on a cast iron, I cooked some pork sausage. And then going back outside to the pan to remove the bacon, and then throwing in all my bell peppers along with some jalapenos as well for an extra kick. And I cracked in a little bit over 40 eggs into my KitchenAid. And then added some sour cream, seasoning, and milk as well. And of course, we spilled, but we had to keep going. No time to clean that up. Once the eggs were all mixed, I poured this into three aluminum trays and then added some cheddar cheese along with the meats and the vegetables back in. and then a little bit more seasoning on top. Before going back inside to take this to the oven to bake for about 45 minutes. While that was going, I cooked up some more bacon and sausage links and then prepped these green onions as well, which was going to serve as a garnish. Then, literally just 10 minutes before everybody showed up, the breakfast casserole was done. So, I took it out, gave it a test try, and it was amazing. And it’s safe to say that everybody enjoyed this meal, but I’m just really glad I didn’t ruin this breakfast. Anyways, full recipe is in the caption below, so save us for later and follow for more.