Ingredients
450 g bacon
450 g bulk pork sausage
60 ml bacon drippings
1 large sweet onion, chopped
60 ml chopped garlic
2 cans (127 g) diced green chile peppers, divided
6 eggs
2 dashes liquid smoke flavoring
5 ml hot pepper sauce (such as Cholula®)
2.5 ml seasoned salt (such as LAWRY'S®)
0.5 ml white pepper
15 ml dried parsley
5 ml dried basil
1.5 kg frozen hash brown potatoes, thawed
salt and black pepper to taste
100 g shredded pepper Jack cheese
100 g shredded Monterey Jack cheese
100 g shredded Cheddar cheese
1 can (113 g) chopped black olives
Directions
Step 1
In a large skillet, cook the bacon over medium-high heat until evenly browned (about 10 minutes). Drain the bacon on a paper towel-lined plate. Add the sausage to the bacon grease and cook until crumbly and brown (about 10 minutes). Transfer the sausage to the plate with the bacon and reserve 60 ml of the bacon drippings.
Step 2
Reduce the heat to medium and stir in the onion, garlic, and one can of green chiles. Cook until the onion has softened and turned translucent (about 10 minutes). In a large mixing bowl, beat the eggs with the liquid smoke, hot pepper sauce, seasoned salt, white pepper, parsley, and basil until smooth. Crumble the bacon and sausage, and stir them into the eggs along with the remaining can of green chiles, hash browns, and cooked onions. Season to taste with salt and black pepper, and stir until evenly mixed.
Step 3
Prepare a 9x13-inch baking dish with cooking spray. Transfer the hash brown mixture into the prepared dish and smooth the top. Cover with aluminum foil and refrigerate overnight.
Step 4
Preheat the oven to 200°C.
Step 5
Bake the covered dish in the preheated oven for 1 hour.
Step 6
Remove the casserole from the oven, uncover, and sprinkle evenly with pepper Jack and Monterey Jack cheeses. Sprinkle the Cheddar cheese in the shape of a cross and outline with the black olives. Return to the oven and bake until the cheese is hot and bubbly (20 to 30 minutes more).