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.
Recipe by In the Kitchen with the Old Salty Dog at https://cowdawgkitchens.com/2019/09/16/piggy-oink-oink-breakfast-casserole/