Ingredients

The following ingredients have 4 Servings
  • 7 breakfast sausage links (cooked and sliced)
  • 6 slices bacon (cooked and crumbled)
  • 1 15- oz can corned beef hash
  • 1 medium shallot (diced)
  • 1 teaspoon olive oil
  • 6 eggs
  • 2 cups milk
  • Freshly ground pepper to taste
  • 1 cup shredded Gouda cheese
  • 2 cups Pepperidge Farm® Herb Seasoned Stuffing

Instruction

  • Spray a 13x9 baking pan with non stick cooking spray and preheat the oven to 350 F.
  • After cooking the bacon, drain the grease but don't clean the skillet. Empty the can of corned beef hash into the skillet and cook for a few minutes to warm it up and brown it lightly. Empty the warmed corn beef hash into the 13x9 pan and spread it evenly.
  • In that same skillet, add a teaspoon of olive oil and saute the diced shallots over medium heat, just until softened and lightly browned.
  • Whisk together the eggs and the milk and season with freshly ground pepper.
  • Reserve 1/2 cup of the stuffing. To the remaining 1 1/2 cups, add crumbled bacon, sliced sausage links, and the shallots. Stir to combine the spread over the top of the corned beef hash in the baking pan.
  • Sprinkle the shredded gouda cheese over the top then pour the egg mixture over everything. Use a spoon to gently press down any ingredients poking up out of the egg. Sprinkle the reserved stuffing over the top and bake for 45-50 minutes.