They are magically delicious cause breakfast is nutritious

Growing up I was always told you could tell how Southern a woman was by how good a casserole she made. It is no secret that we love out casserole dishes here in the South. Heck, in my family, if it could fit in a dish with some butter than you were good to go. I like to think if nothing else I got casserole dishes down pact. Well, about a month ago, bestfran numero called me to tell me all about this breakfast casserole she made up. She was so proud of herself and thought it was the best thing since sliced bread. I told her to give me her recipe and I would make it and share it to y'all. She's probably still flippin' cause she has been waiting on this post all day. Well, here ya go Steph. I call this Breakfast Casserole a la Stephanie.

1/2 pound bacon
1/2 pound linked breakfast sausage removed from casings
1 box hungryjack hash browns
1/3 package of baby spinach
1 can rotel
1 cup pepper jack cheese
1 cup Mexican cheese mix
10 eggs

1. Preheat oven to 350. Spray a 8x11.5 glass casserole dish with Pam. Follow the directions on the back of the hungryjack hash brown carton to rehydrate the hash browns.
2. Pull the sausage out of the casing. Cut the bacon up into chunks and cook both in separate pans until they are done. Drain the drippings off both. Keep the bacon drippings you will need about a tablespoon of them for the spinach.
3. Once the hash browns are rehydrated, put them into the bottom of the backing dish. Season with salt, pepper and a little tony chachas if you have it. Spread evenly on the bottom of the pan.
4. Layer the pepper jack  cheese over the hash browns evenly.
5. Once cooked and drained layer the sausage and bacon over the cheese and hash browns. Make sure to spread it out evenly.
6. Take a tablespoon of the bacon drippings and heat them in the pan you cooked the bacon in. Once the drippings are hot, put the spinach in the pan and cook for two to three minutes until it is wilted and covered in bacon drippings.
7. Take the cooked spinach and layer it over the bacon and sausage. Spread evenly.
8. Crack 10 eggs into a bowl large enough to scramble them in. Whip the eggs with a fork or whisk. Season eggs to your liking with pepper. Add about a tablespoon of milk for every egg. Whip together with eggs.
9. Open your can of rotel and drain all the juices out. Once drained, pour the contents of the can into your eggs and whip.
10. Pour your egg mixture over the top of your casserole and make sure it spreads evenly.
11. Cover the top of the egg mixture evenly with the Mexican cheese mix.
12. Put In the oven and bake for 45-55 minutes depending on your oven.
Linking with the new Pin Challenge Elena is hosting. Also, Ash & Jessica
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  1. This looks magical. And free of gluten. Whoop! Whoop!

  2. Oh yum! That looks and sounds delicious. Thanks for sharing!!

  3. Okay, that's it, I'm coming over :o) That looks absolutely delicious! Awesome post (one that I am totally pinning) :o) Thanks so much for linking up to The PINcentive Blog Hop and I hope you had a wonderful Thursday!

  4. I'm stopping in from the Show Off Weekend Blog Party. This looks great. Thanks for sharing!

  5. Oh this looks so good! I'm a new follower and would love if you would come share on my From the Farm Blog Hop. We're trying to get to 300 linkups this week ...and we're getting close!

    Fresh Eggs Daily

  6. Looks great! I'll have to try it without the hashbrowns. Thanks for the idea:)

  7. I loveeeee breakfast food. I could eat it for every meal. This looks SOO good!! Thanks for linking up with Jess and me!


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