Hearty Breakfast Casserole with Mixed Meats and Cheesy Potatoes

1.Preheat your oven to 375°F (190°C).

2.In a large skillet over medium heat, cook the hamburger meat until browned. Drain excess fat and set aside.

3.In the same skillet, add the breakfast pork chops and cook until browned on both sides. Remove and set aside.

4.In the same skillet, add the small drumsticks and cook until golden brown. Remove and set aside.

5.In a large mixing bowl, combine the mixed vegetables, milk, eggs, cream cheese, heavy whipping cream, and chicken broth. Whisk until well combined.

6.In a separate bowl, mix the diced russet and red potatoes with the flour and sugar until evenly coated. Add this mixture to the wet ingredients and stir to combine.

7.Layer the cooked hamburger meat, pork chops, and drumsticks in a large casserole dish. Pour the vegetable and potato mixture over the meats, ensuring everything is evenly distributed.

8.Sprinkle the shredded Colby Jack cheese on top of the casserole.

9.Prepare the au gratin potatoes according to package instructions and layer them on top of the casserole.

10.Cook the loaded bacon cheddar mac and cheese according to package instructions and add it to the casserole, mixing gently.

11.Boil the noodles according to package instructions, drain, and layer them on top of the casserole.

12.Cut the flour tortillas into strips and layer them on top of the casserole for added texture.

13.In a small saucepan, heat the gravy and pour it over the entire casserole.

14.Top with Rotel tomatoes and drizzle with evaporated milk for extra creaminess.

15.Cover the casserole with aluminum foil and bake in the preheated oven for 45 minutes. Remove the foil and bake for an additional 15 minutes until the top is golden and bubbly.

16.While the casserole is baking, cook the jasmine rice according to package instructions as a side dish.

17.Once the casserole is done, let it cool for a few minutes before serving. Serve with jasmine rice on the side.