More Great Recipes: Breakfast | Casserole

Breakfast Casserole


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Member since 2006

Serves | Prep Time | Cook Time

Ingredients

1 package prepared Jiffy cornbread
1 Smoked Sausage (I used the Eckrich sausage)
1 each Anaheim, Poblano and Jalapeno peppers
1/2 cup Smoked Cheddar
1/2 cup Smoked Swiss
8 eggs
2 2/3 cups Half and Half (you could go lower fat if you want, or higher )
1 tsp Onion Powder
1/4 tsp Garlic Powder
1 tsp Chili Powder
1 tsp Black Pepper
1 lb Bacon slices, cooked


Prepare the cornbread and let cool. Chop or tear cornbread into pieces and place in large casserole dish. Dice sausage into 1/4 to 1/2 inch bits and layer on top of cornbread. Roast the peppers and place in a plastic bag to cool so you can remove the skins from the peppers. Remove stems, seeds and veins from peppers and dice finely and layer on top of sausage. Shred the cheeses and layer on top of peppers. Mix eggs and half and half together in a bowl along with the seasonings. Pour into casserole dish and press down lightly with a spatula until the egg mixture comes up to the level of all the other ingredients. Layer bacon on top of casserole mix. Wrap and refrigerate overnight. Bake covered in foil at 325 for 45 minutes, then remove foil and bake uncovered another 15 minutes to brown the top. Top it with salsa


Pairs Well With


Notes

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