Spray a 13x9 baking pan with non stick cooking spray and preheat the oven to 350 F.
After cooking the bacon, drain the grease but don't clean the skillet. Empty the can of corned beef hash into the skillet and cook for a few minutes to warm it up and brown it lightly. Empty the warmed corn beef hash into the 13x9 pan and spread it evenly.
In that same skillet, add a teaspoon of olive oil and saute the diced shallots over medium heat, just until softened and lightly browned.
Whisk together the eggs and the milk and season with freshly ground pepper.
Reserve 1/2 cup of the stuffing. To the remaining 1 1/2 cups, add crumbled bacon, sliced sausage links, and the shallots. Stir to combine the spread over the top of the corned beef hash in the baking pan.
Sprinkle the shredded gouda cheese over the top then pour the egg mixture over everything. Use a spoon to gently press down any ingredients poking up out of the egg. Sprinkle the reserved stuffing over the top and bake for 45-50 minutes.
This recipe for Herbed Breakfast Stuffing Casserole was printed from AmandasCookin.com - https://amandascookin.com/herbed-breakfast-stuffing-casserole/ and can only be printed for education or personal use.