Sausage & Ham Breakfast Bake
2 cups frozen diced hash browns
1 lb. Cremer’s Southern Style Sausage
1 lb. diced ham
1 medium onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
2 tsp. minced garlic
2 cups shredded cheddar cheese
12 large eggs
¾ cup heavy cream
¼ cup milk
1 tsp. vanilla
5 dashes tobacco sauce
½ tsp. salt
½ tsp. pepper
Preheat oven to 375-degrees F. Spray a 9 x 13” baking dish with cooking spray. Spread diced potatoes evenly over the bottom of the prepared dish, set aside.
In a large skillet, over medium-high heat, cook sausage until browned, breaking up as you go. When cooked through, remove the sausage with a slotted spoon to the baking dish and layer over potatoes. Spread diced ham over sausage. Using the same skillet, cook the peppers and onion over medium heat, stirring frequently until softened, about 5 minutes. Add garlic and cook 1 minute. Add mixture over the sausage and ham. Sprinkle cheese into the baking dish and gently stir everything together until ingredients are mixed well and spread out evenly.
In a separate large mixing bowl, beat eggs until well combined. Add milk, cream, vanilla, tabasco, salt and pepper and mix well. Pour evenly into baking dish. Bake in oven 40-45 minutes, until edges are set and the very center is slightly jiggly. Allow to cook 10 minutes, then cut and serve.
