Breakfast Casserole

Weekend Brunch Starts Here


  • 1/2 Cup GODSHALL’S Smokey CRUMBLZ or 8 Slices Turkey Bacon (Browned and Diced)
  • 1 lb Breakfast Sausage
  • 8 oz White Potatoes (Boiled, Sliced)
  • 1 Red Bell Pepper (Chopped)
  • 1 Onion (Diced)
  • 2 Cups Frozen Shredded Hashbrowns (Thawed)
  • 12 oz Velveeta cheese (Cubed)
  • 1 Dozen Eggs
  • 1/3 Cup Sour Cream
  • 1 Cup Cheddar Cheese (Shredded)


  • Preheat oven to 350 degrees F.
  • In a large skillet, brown the sausage. Set aside.
  • If cooking GODSHALL’S Turkey Bacon, fry until browned. Dice and set aside.
  • Add potatoes, onions, peppers and hashbrowns to the skillet and cook.
  • Combine the cooked veggies with Velveeta until cheese is melted.
  • Next, wisk eggs, sour cream, cheddar cheese and bacon (cooked or CRUMBLZ) in a bowl.
  • In a baking pan, layer the sausage, then the veggie mix, then top with egg mix.
  • Bake for approx. 40 minutes.
  • Rest for approx. 10 minutes and then cut into squares.
  • Serve hot and ENJOY!