Big Boys Breakfast Casserole

This is also known as Moo-Chi-Pig Casserole that was posted two years ago. With the garden growing weeds faster than the veggies, my time spent in the kitchen is not as often as I would like.  I do plan to get some canning recipes on as soon as I start harvesting.  Stay tuned and enjoy this favorite recipe that hubby takes to share with his co-workers.

1 lb mild bulk pork sausage
1 16 oz pkg. cooked cubed ham
1 26 oz pkg. shredded hash browns
8 oz shredded Colby and Monterey Jack cheese
4 oz shredded mozzarella cheese
¾ cup milk
1 tsp celery salt
1 Tbsp Texas Pete
¼ cup parmesan cheese
1 Tbsp bacon bits
1 dozen eggs

Cook the sausage in large skillet until no longer pink; drain grease and cool completely. Spray large baking dish or lasagna pan with cooking oil. Spread uncooked hash browns in bottom of baking dish, spreading them up the sides to create a crust if you will.

Lay cubed ham over hash brown, then top with cooled sausage. You might also add cooked onion and green pepper (optional). Top with cheeses.

In large bowl, beat eggs and add milk, parmesan cheese, celery salt and Texas Pete; mix well. Pour over casserole. Sprinkle with bacon bits.

Place in refrigerator over night. Remove from fridge 30 minutes prior to baking. Bake in 350º oven for one hour or until knife inserted in center comes out clean.

© Crackerberries 2011