This breakfast casserole uses meat, onions, peppers, potatoes and eggs, along with a generous amount of cheese. We made a double batch of this for a family vacation and combined sausage, bacon and Canadian bacon for the meats, and used a variety of cheeses, including Swiss, Italian, sharp cheddar, Mexican blend, and more. It was a huge hit!
Saute the bacon in a large skillet. When it starts to brown, add sausage, onions, sweet pepper, garlic and jalapenos (if you are using them). Saute until the sausage is fully cooked. Season with salt, pepper and garlic powder as it is cooking. Drain fat.
Preheat oven to 350 degrees if baking now.
In a large bowl, combine potatoes, hot sauce (opt.), meat and veggies. Stir in cottage cheese and all but 1/2 cup of cheddar and 1/2 cup of Swiss cheeses. Add beaten eggs.
Grease a 9x13" pan. Spread the mixture into the pan. Top with reserved cheese.
At this point, if you are making this ahead, cover the casserole with foil or plastic wrap and place in the refrigerator. About 30 minutes before you will bake it, remove it from the fridge so that it can start to come to room temp. Preheat the oven to 350 degrees.
Bake for 40-45 minutes, or until all the cheese is melted and bubbling, and the casserole has set up in the middle. Allow the casserole to cool for a few minutes, then cut into pieces and serve.
This is what was left.
The original recipe is from www.centercutcook.com/amish-breakfast-casserole/
Butter a 9x13" baking dish.
Cook onion with sausage in skillet, crumbling as it cooks.
Beat eggs, heavy cream, milk, sour cream and seasonings. Add cooked sausage and onions to mixture. Pour into prepared baking dish.
Top with green chilies and some cheese.
Top with tater tots and remaining cheese.
Cover and refrigerate overnight. (This can be made just before baking, but the tater tots should be thawed.)
In the morning, preheat oven to 375 and remove pan from fridge. Bake 50-60 minutes or until golden.
This can be served with salsa and sour cream or green or red chilie.
These can be quite spicy, depending on the heat of the jalapenos you use. You have the option of using cream cheese in the meatballs or an egg. The egg version seems to be a lot hotter than the cream cheese. However, both have a very nice flavor.
I have used Bob Evans Naturally! in this recipe because it is free of sodium nitrites and MSG.
Hot Sausage & Cheddar Cheese Meatballs
The combination of Breakfast Sausage and cheddar cheese mixed with jalapenos makes a delicious appetizer that will wake up your taste buds!
Prepare baking pan by lining with foil, then topping with parchment paper.
Combine all ingredients in mixing bowl. Combine with mixer. Shape into meatballs using small cookie scoop.
Bake at 375 degrees F and bake for 15 minutes. My oven has a speed bake option and I use it for these. You may have to bake for an additional 5 minutes or so if you do not have that option.
Although spelt is actually a type of wheat flour, most people with wheat allergies can digest spelt with no problem. Obviously, you should not eat spelt if it is a problem for you.
It would be a good idea, after mixing the ingredients, to make a meatball-sized patty and fry it in a skillet to see if you would like to add more jalapenos or other spices.
These can be made up ahead of time and frozen in an airtight container before baking. Then remove from freezer, thaw and bake when needed.