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Ingredients
- 1 lb maple cured bacon, thin or thick
- 2 lb maple sausage
- 18 eggs
- 1 Qt whipping cream
- 3 sticks butter
- 3 bags frozen hash browns at room temperature
- 8 oz real maple syrup
- 1 bunch spring onions white and green parts chopped and sauted in butter to soften
- 1 T ground nutmeg
- half package Knorr hollandise suace in cream to disolve
- 2 lb shredded cheddar cheese
Details
Preparation
Step 1
Cook hash browns per package instrucktions but add butter so they become crunchy
Cook the suausage in 1 stick of butter and half the maple syrup. Remove from heat and continue to stir ocassionally, just before the liquid solidifies, drain pan.
Cook the bacon in 1 stick of butter and the remaining maple syrup. Cool on a rack, the syrup will make it stick to any paper product you use.
Spread the hashed browns on the bottom of a 13X9 pan followed by a layer of crumbled sausage and then crumbled bacon and then a layer of cheese and finally a layer of onion. Repeat for a second layer finish with a third layer of cheese.
Whisk together the cream and the hollidaise mixture and pour over the casserole, it should be enough to cover, but no so much the casserole floats in it.
Bake for at least 1 hour and possibly as long as 90 minutes depending on your oven. Once firm, broil to brown the top.
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