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Recipe Challenge Judge
3 Dec 2017
Local time
10:25 PM
SE Florida

I had used part of a Jimmy Dean's chub of original breakfast sausage so scaled down the original recipe for that and also because there are only 2 of us and I didn't want more than 1 more breakfast leftover. So, the amounts in parentheses are for 2 for 2 breakfasts, and I baked in a 9x7 pyrex snapware dish. The full amount should be in a 9x13 pan.

1 (3/4) pound bulk pork breakfast sausage cooked and drained
1-3/4 cups/15 ounce can (1-1/4 cups) hominy, drained
2 (1-2/3) cups shredded sharp cheddar cheese, large grated, divided, reserving 1/2 (1/3) for top
6 (4) large eggs
1-1/2 (1) cups milk
Several (couple) good shakes of your favorite hot sauce
1/2 (1/3) each large torched, peeled, seeded, red and yellow peppers, diced
1/2 (1/3) cup diced red onion
2 (1-1/4) tbsp unsalted butter melted, plus more to grease pan
salt and black pepper to taste


Preheat oven to 350 F.

Rinse and drain hominy. Brown sausage over medium low until some pink is left. Add red onions and finish cooking sausage. Cool slightly. Drain or blot grease with paper towels. Add butter so it will melt.

Crack and add eggs to a large bowl, whisk with a fork or spoon to break yolks and whites. Add milk, hot sauce, salt and pepper to taste, mix well. Add everything else to bowl, don't forget to reserve some cheese, and gently combine.

Pour into buttered baking dish. I lay a piece of foil over top because I don't like really browned eggs. Bake for 40 minutes. Remove foil. Sprinkle with reserved cheese. Bake for about 20 minutes more or until knife comes out clean. Remove from oven. Cool for 5-10 minutes. Serve.

Casserole can be made the night before and refrigerated.

Inspiration from Must love home
Last edited:

It's in the fridge and tomorrow morn hominy breakfast casserole will make it's debut!
I forgot to order the peppers (well that's not strictly true, I added them to the wrong order so they'll be here on Tuesday 😆) so I improvised with a few tamed jalapeños on the top to add a bit of colour.

Looking forward to it very much.
It's similar in construction to 'Breakfast Brick' which I do in the slow cooker but that has all the Full English breakfast ingredients (minus the beans) in it.

I looked at the original recipe and your's is defo better. It's also easier to follow, felt simple to read and understand than the original.
You got skills!

I can't normally tolerate Jalapeños but these have low levels of capsaicin so are quite fruity with a bit of crunch and a little bit of kick.
I don't agree with the label, they're not medium heat at all!

View attachment 115394
I can get those here, same brand, and they’re indeed very mild, almost sour.
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