Ultimate Breakfast Casserole
A breakfast casserole loaded with three meats, including bacon, and five cheeses! It punches all the numbers…plenty of meats, cheeses, tomatoes and spinach….and then topped off with the sweet heat perfection of DGF (Dad’s Gourmet Foods) Candied Jalapeño Peppers.
Ingredients
- 4 Links Precooked chicken apple sausage
- 1 Pound Breakfast sausage
- 1 Pound Pork Bacon
- 12 Large eggs
- 1/2 Cup Heavy Cream
- 6 Ounces Fresh Spinach (1/2 bag)
- 1 Cup Cherub (tiny) tomatoes, sliced in two
- 1 Cup White or red onion (I prefer white), chopped
- 12 Ounces Mexican Blend shredded 4 cheese: Monterrey, Cheddar Jack, Mozzerella & Colby
- 6 Ounces Feta cheese crumbles
- 3/4 Cup Dad’s Gourmet Foods (DGF) Candied Jalapeno Relish (more or less to your preference)
- 1/2 Tsp Sea salt, or your preference
- 1 Tsp Coarse ground black pepper, or your preference
- 1-2 Tbs Butter
Instructions
- In skillet, cook the package of breakfast sausage until done. I usually chop (crumble) the sausage as it cooks, but you can always break it apart after it cooks and has cooled.
- Cube the pre-cooked apple chicken sausage links. I usually slice into four pieces lengthwise, then cut about 1/4 inch width.
- Sauté the chopped onion in skillet using 1-2 tablespoons butter for about 5 minutes, or until semi-transparent in color. Add the spinach leaves on top of onions. Sauté both for an additional 5 minutes.
- Crack the eggs into a large mixing bowl. I recommend dropping each cracked egg into a small bowl first to make sure the egg isn’t spoiled, then pour it into the large bowl.
- Pour the heavy cream in with the eggs and using a hand whisk, mix until well blended.
- Now is the time to assemble the casserole. Start by adding the chicken and pork sausage in an even layer of the baking dish, followed by the sauted onion and spinach. Add to sliced tomatoes.
- Sprinkle in the feta cheese followed by about half of the four cheese mexican blend shredded cheese.
- Pour the egg mixture over the ingredients in casserole dish. Sprinkle the bacon pieces over the top, followed by the remainder of mexican cheese blend.
- Top casserole with DGF (Dad’s Gourmet Foods) candied jalapeños.
- Cook for 50-60 minutes at 375 degrees, or until butter knife blade comes out clean when center of mix is punctured. NOTE: If the top begins to brown too much before the center is done, place a foil cover over the top.
- Allow to cool 5-10 minutes before serving. Sprinkle with salt and pepper to your personal preference. Enjoy!