Step 1

Heat the oven to 350 degrees F. Lightly butter a 12- inch Dutch oven.

Step 2

If using red potatoes, grate the potatoes into a bowl and cover with water. Set aside. Skip to the next step if using hash browns.

Step 3

Add the bacon to the Dutch oven over medium-high heat. Cook until browned, about 6 minutes, stirring occasionally. Leave a little bacon grease, but drain any excess and remove the bacon to drain on a paper towel.

Step 4

Return to the Dutch oven or skillet and crumble in the sausage and cook until it begins to brown about 6 minutes, stirring occasionally. Stir in the onion, bell pepper and poblano.

Step 5

Drain the potatoes from the water and pat dry with a towel. Stir into the sausage mixture and cook until the peppers and onions are tender. Season to taste with Kent’s Original Seasoning.

Step 6

Place 6 of the eggs in a medium bowl and whisk until smooth. Pour the eggs evenly over the sausage mixture. Sprinkle the bacon on top. Bake for about 45 minutes or until the eggs set up.

Step 7

Sprinkle the cheeses evenly over the top and cook for another 5 minutes or until the cheese melts. Crack the remaining eggs on top and bake until the eggs are sunny side up, about 5 minutes. Serve warm.