There are plenty of good reasons to cook up this Buzzing Breakfast Casserole every weekend. And, once you start, the family will start demanding it. We’ve cooked this up as individual portions so you can have it day after day if you want. (You’ll want.) Just so you know, this recipe for 6 to 8 people uses Liquid Fire which isn’t terribly hot. You could switch it out with a Ghost Pepper sauce… or just feel more comfortable serving it to those that aren’t in love with hot sauces like you are.
1 large Sweet potato, diced
¼ each Onion, chopped
1 clove Garlic, crushed
3 tablespoons Olive oil
8 ounces Mushrooms, sliced
10 ounces bacon, chopped
1 teaspoon Mad Dog Liquid Fire Hot Sauce
10 each Eggs
Green onion, sliced, for garnish
Salt and pepper, to taste
You’ll also need 6-8 individual ramekins or mugs
Preheat your oven to 350ºF. Grease the ramekins and set aside.
In a large pan, sauté the onion and garlic in a splash of olive oil over medium-high heat for about 4 minutes, until translucent. Add the sweet potato and cook until tender, about 15 minutes. Remove from pan and divide between ramekins.
Add more oil to the pan and sauté sliced mushrooms until browned. Season with the salt and pepper and add them to the ramekins as a second layer. Add the bacon to the pan and cook until almost crisp. Add the bacon to the ramekins as a third layer.
In a bowl, whisk the eggs well and season Mad Dog Liquid Fire Hot Sauce, salt and pepper and pour over the casserole mixture in the ramekins. Bake for 20-30 minutes. Serve hot and garnish with a sprinkle of sliced green onion.