Cooking with FOX 7: Breakfast Casserole

Emily Madden with H-E-B Cooking Connection shares a recipe you can make the night before and enjoy in the morning.

The recipe is as follows:


1 dozen eggs
1 lb bacon or breakfast sausage
1 bag frozen shredded hashbrowns, thawed
1 jar Texas Brew Hatch Harissa Sauce
1/2 onion, medium dice
1 red bell pepper, medium dice
1 green bell, medium dice
2 bags HEB Mexican Blend shredded cheese, or 4 cups
cilantro sour cream, and salsa for topping

* Cook bacon or sausage in a skillet.  Once done, remove from pan leaving the drippings. Cook the onion and bell pepper in the drippings for 5 minutes stirring occasionally.
* Crack all of the eggs into a large bowl and break the yolks.  Stir in harissa sauce.  Add in bacon or sausage, 1 bag of shredded cheese, hashbrowns, onions and peppers and combine well.
* Pour into a greased 9x13 baking dish and bake in a 375° oven for 45-60 minutes.  Casserole is done when the center no longer giggles, this means the eggs have cooked and it is set.  Once this is achieved top with second bag of cheese and place back in oven for about 5 minutes or until cheese is melted.