Breakfast Casserole
This breakfast casserole layers a cornbread and ricotta base with chopped sausage and crumbled bacon, then finishes with a crust of Monterey Jack and breadcrumbs. Cornbread stands in for the usual bread cubes, so the base turns tender and slightly sweet, while ricotta keeps it moist and soft. Both pork meats go in already cooked, which makes assembly quick. It bakes in one pan and suits a crowd at a weekend brunch.
Instructions
Mix the chopped sausage and crumbled bacon together in one bowl. In a second bowl, combine the ricotta, beaten eggs, butter, salt, pepper and crumbled cornbread.
Grease a large roasting pan. Spread in just enough of the cornbread mixture to cover the bottom, then add just enough of the meat mixture to cover it.
Keep alternating the two mixtures in thin layers until both are used up.
Stir the Monterey Jack and breadcrumbs together and scatter them evenly over the top layer.
Bake at 375°F (190°C) for 30 to 35 minutes, until the top is browned and bubbling at the edges. Serve warm.
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