An Overnight Cheesy Bacon, Cottage Cheese & Sausage Potato Gratin, which would make a delightful Easter breakfast or brunch for all the family, and with the minimum of fuss.
Sautéed smoked bacon, sausage, onions and peppers are layered with eggs, hash browns and grated cheese in a slow cooker, which then cooks on low overnight, or in just 3 hours on high if you get up early enough of course!
I hope you enjoy this if you make it.
Ingredients:
500g frozen hash browns, crumbled
2 tablespoons olive oil
16 rashers smoked streaky bacon, diced
6 sausages, skinned and crumbled
1 onion, peeled and diced
3 small sweet peppers, any colour, diced
250g cottage cheese, mixed with the eggs
10 medium eggs, beaten
150g grated extra strong cheddar cheese
Salt and pepper, to taste
Method:
- Add half the olive oil to a large frying pan, and fry the bacon, sausage, onion and peppers over a medium heat, until cooked.
- Drizzle the remaining oil into the slow cooker, and add half the hash browns in a layer.
- Add half of the cooked bacon & sausage mixture, then scatter over half the cheese.
- Repeat with the remaining ingredients, but not the cheese.
- Pour the cottage cheese and egg mixture over, pressing gently so it seeps through the layers.
- Scatter the remaining cheese over the top and cook on low for 8 hours or high for 3 hours.
- Serve with salad, toast or grilled tomatoes.
