BATON ROUGE, La. (WAFB) - Breakfast casseroles are perfect for feeding a crowd, especially during the holiday season. Do you have leftover ham from your holiday dinner? This is a great way to use it!
NOTE: It is best to prepare this recipe the night before and pop it in the oven one hour prior to serving. Experiment with your own local ingredients including seafood or vegetables in place of the meat.
Prep Time: 1½ hours
Yields: 6 to 8 servings
1 cup cooked and diced smoked ham
1 cup cooked breakfast sausage
1 pork tenderloin, sliced
1 (16-ounce) package frozen diced hash browns
salt and black pepper to taste
granulated garlic to taste
¼ cup butter
1 cup diced onions
½ cup diced green bell peppers
½ cup diced red bell peppers
½ cup diced yellow bell peppers
¼ cup minced garlic
½ cup thinly sliced green onions
1½ cups shredded Pepper Jack cheese
6 eggs, beaten
1 cup milk
1½ cups water
1 tsp salt
1 tsp black pepper
1 tsp dry mustard
1 tsp paprika
Preheat oven to 350°F.
Season pork tenderloin slices to taste with salt, pepper, and granulated garlic.
In a large skillet, melt butter over medium-high heat. When hot, add tenderloin slices and sauté until golden brown on all sides. Remove pork from skillet and set aside.
Into the same skillet, add onions, bell peppers, minced garlic, and green onions then sauté 3–5 minutes or until vegetables are wilted. Transfer into a large mixing bowl and allow to cool 5–10 minutes.
Once vegetables are cool, add all remaining ingredients except paprika and tenderloin into mixing bowl with vegetables, blending well to incorporate evenly.
Pour mixture into a 9” x 13” corningware baking dish and sprinkle evenly with paprika. Place in oven and bake 40–45 minutes or until nearly done.
Remove casserole and top with pan-fried tenderloin slices.
Return to oven and continue cooking an additional 5–10 minutes or until a knife inserted to center of dish comes out clean.