Breakfast Eggs Recipe

Piggy Oink Oink Breakfast Casserole

First a caveat.  This recipe is meant to feed the masses not meant to feed an average family unless your family consists of a lot of people.  This has been a dish that has made appearances at church gatherings and fellowships and has not survived the encounter.

I haven’t made this in quite a while because of that but this is what I used to put together.

The featured image depicts a smaller version of this same recipe.

Piggy Oink Oink Breakfast Casserole
Recipe type: Breakfast
Serves: roughly 20 servings
A stick to your ribs casserole that is not shy. Not diet food by any stretch but has been quite popular anytime it has been served
  • 6 Eastern potatoes (Maine potatoes being the best); sliced and parboiled.
  • 2 Green Bell Peppers; sliced
  • 2 Yellow Bell Peppers; sliced
  • 2 Red Bell Peppers; sliced
  • 1 lb sliced mushrooms
  • 1 lg Bermuda Onion; cut in half and sliced with slices broken apart
  • ½ lb ham cubed (I use ham steaks and cube them)
  • ½ lb loose breakfast sausage; crumbled and cooked most of the way (ensures will be done when cooked in casserole)
  • ½ lb bacon chopped and cooked with sausage above
  • 2 dozen eggs scrambled
  • 1 lb shredded cheddar cheese
  • 1 lb shredded Colby cheese
  • 1 cup heavy cream
  • 1T oregano
  • ½ T paprika + more to sprinkle on top
  • ½ T salt
  1. Preheat an oven to 375F
  1. Combine all the vegetables and set aside for assembly later.
  1. Combine the cheeses and cream and set aside. Add seasonings and mix thoroughly.
  1. In a disposable hotel tray start layering the ingredients. Plan to have your last layer (top layer) be cheese. Potatoes, meats, vegetables, eggs, cheeses in that order.
  2. Once assembled place aluminium foil over the top for 20 to 30 minutes or until the cheese starts to bubble. Remove foil and cook for five minutes more.
  3. Serve while hot although some folks eat it cold. Serve with tomato sauce topping in the recipe below.
If desired cook ham with bacon and sausage. Drain excess oil.


And as an accompaniment:

Quickie Tomato Topping
Recipe type: Sauce
  • 2 medium cans of tomato sauce
  • 2T butter
  • 1T Basil
  • 1T Oregano
  • 1T Parsely
  • ½ T olive oil
  • 2 cloves of garlic; minced finely
  • 1 shallot ; minced finely
  1. Saute the shallots in a saucepan over medium heat and garlic in olive oil until the shallots are glassy. Keep the mixture moving to avoid browning the garlic rendering.
  2. Add the tomato sauce and herbs and stir thoroughly.
  3. Once the tomato sauce has reached temperature add the butter and allow to melt mixing in thoroughly.
  4. Serve in a gravy boat.


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