1 pound breakfast sausage, casings removed, broken up
Nonstick cooking spray|
One 2-pound bag frozen shredded or diced hash brown potatoes (not patties)
Two 10-ounce cans tomatoes and chiles, such as Ro-Tel
2 cups (8 ounces) shredded pepper Jack cheese
1 medium red onion, finely chopped
2 cups (8 ounces) shredded whole-milk mozzarella
12 large eggs, lightly beaten
1 cup milk
1 1/2 teaspoons chili powder
1 teaspoon ground cumin
Kosher salt and freshly ground black pepper
Chopped cilantro, hot sauce and lime wedges, for serving
Directions
Preheat the oven to 400 degrees F. Spread the bacon and sausage onto a rimmed baking sheet and bake, tossing halfway through with a flat metal spatula, until their fat renders and both are golden brown, 35 to 40 minutes. Using a slotted spoon, transfer the meat to paper towels to drain and discard their fat.
Coat the insert of a 6-quart slow cooker with cooking spray. Layer half the hash brown potatoes with half the bacon and sausage. Place the canned tomatoes and chiles in a sieve and press as much liquid out of them as possible; discard the liquid. Transfer the tomatoes and chiles to a bowl and toss with the pepper Jack cheese, red onion and 1 cup of the mozzarella. Layer half the mixture over the meats, then repeat the layering with the remaining potatoes, bacon and sausage and cheese and vegetable mixture.
Whisk the eggs, milk, chili powder, cumin, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl, then pour over the casserole mixture. Sprinkle the top with the remaining 1 cup mozzarella, then cover and cook on low until the eggs are set and have become a custard, about 7 hours. Turn off the heat, uncover and let rest for about 10 minutes. Sprinkle with cilantro and serve with hot sauce and lime wedges.
