Breakfast Casserole
BBQ Spot
12
15 minutes
60 minutes
Essential Tools
Slotted spoon
Instant-read thermometer
Ingredients
- 1 Tbsp vegetable oil
- 1¼ pounds ground pork
- 2 Tbsp plus 1 teaspoon Three Little Pigs All Purpose BBQ Rub
- 12 large eggs
- ½ cup whole milk
- Nonstick cooking spray
- 1 (30-ounce) bag frozen shredded hash browns
- ¾ cup chopped green onions plus additional for garnish
- 1 cup chopped drained roasted red bell peppers (from a jar)
- 1 (8-ounce) package shredded sharp Cheddar cheese
Directions
- Preheat oven to 325°F. In a large skillet, add the oil and pork. Sprinkle the pork with 1 tablespoon Three Little Pigs All Purpose BBQ Rub . Cook the pork over medium-high heat 7 minutes or until browned, breaking up the pork with side of spoon. Use a slotted spoon to transfer the pork to a paper towel-lined plate.
- In a large bowl, whisk the eggs, milk and remaining 1 tablespoon plus 1 teaspoon Three Little Pigs All Purpose BBQ Rub .
- Spray a deep 13 x 9-inch baking dish with nonstick cooking spray. Into the dish, layer 1 cup of the browned pork, 2⅔ cups hash browns, ¼ cup green onions, 1/3 cup roasted red peppers and ⅔ cup cheese. Repeat the layers twice ending with the cheese. Evenly pour the egg mixture into dish.
- Cover the casserole with aluminum foil. Bake 30 minutes; uncover and bake 30 minutes longer or until a knife inserted into the center comes out clean and an instant-read thermometer inserted into the center of the casserole reaches 160°F. Let stand 10 minutes before cutting. Serve garnished with green onions.
