""This is a dish I made for Easter Brunch at church and it was a big hit. This can be made the night before and put in the refrigerator. You will need a 9x13 baking dish."..."
INGREDIENTS
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1 pound bacon
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1 pound bulk pork sausage
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1/4 cup bacon drippings
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1 large sweet onion, chopped
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1/4 cup chopped garlic
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2 (4.5 ounce) cans diced green chile peppers, divided
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6 eggs
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2 dashes liquid smoke flavoring
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1/2 teaspoon hot pepper sauce (such as Cholula®)
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1/2 teaspoon seasoned salt (such as LAWRY'S®)
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1/8 teaspoon white pepper
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1 tablespoon dried parsley
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1 teaspoon dried basil
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3 pounds frozen hash brown potatoes, thawed
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salt and black pepper to taste
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1 cup shredded pepper Jack cheese
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1 cup shredded Monterey Jack cheese
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1 cup shredded Cheddar cheese
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1 (4 ounce) can chopped black olives