1-First Step: Start by gathering all your ingredients and preheating your tools for smooth sailing. Lightly coat a 9-by-13-inch baking dish with cooking spray to prevent sticking and make cleanup a breeze this sets the foundation for your Cowboy Breakfast Casserole and ensures even baking.

2-Second Step: In a large nonstick skillet over medium heat, cook 8 ounces of breakfast sausage with casings removed and 8 ounces of chopped bacon. Break the sausage into small pieces as it cooks, letting it brown until it’s no longer pink and the bacon turns crisp, which takes about 12 minutes. This step infuses the meats with flavor and drains excess fat, so transfer them to a paper towel-lined plate once done.

3-Third Step: In a large bowl, whisk together 10 large eggs, 1 cup half-and-half, 1 1/2 teaspoons kosher salt, and 1/2 teaspoon black pepper until well combined. Stir in 1/2 cup pico de gallo for that fresh kick, adapting this for dietary needs like using a dairy-free milk if you’re lactose-intolerant.

4-Fourth Step: Add the thawed 28-ounce bag of frozen diced potatoes with peppers and onions, 1 cup of the shredded cheddar cheese, and the cooked sausage and bacon to the egg mixture. Stir everything thoroughly to mix the flavors, then pour it evenly into your prepared baking dish for a uniform Cowboy Breakfast Casserole.

5-Fifth Step: Cover the dish with foil and pop it in the fridge overnight, letting the ingredients meld for deeper taste this make-ahead trick is ideal for busy parents or working pros. When you’re ready to bake, preheat your oven to 350°F and slide the dish in while still covered.

6-Sixth Step: Bake the casserole covered for 50 to 55 minutes, checking that the edges are set but the center is still a bit runny adjust baking time for variations like adding more veggies. For a gluten-free version, double-check your ingredients here to keep it safe and delicious.

7-Seventh Step: Remove the foil and sprinkle on the remaining 1 cup of shredded cheddar cheese along with 1 cup of crispy tortilla strips. Pop it back in the oven for another 15 to 20 minutes until the eggs are fully set, the center puffs up, and the cheese melts beautifully this adds that crave-worthy texture travelers and food enthusiasts love.

8-Final Step: Let the casserole stand for 10 minutes before serving to make slicing easier, then top with extra pico de gallo for a fresh burst. This totals about 9 hours and 45 minutes including prep and baking, making it a perfect option for party hosts who want to wow without the rush, and feel free to adapt portions for diet-conscious individuals.