1teaspoon Better than Bouillon Roasted Chicken Base
3 ½cupsshredded cheddar cheesedivided
Preheat oven to 350 degrees. Spray a casserole dish with baking spray; set aside.
Add Better than Bouillon to water, stirring until dissolved. Set aside. In separate large bowl, combine cooked potatoes, bacon (reserve some for topping), sausage and eggs. Set aside.
Add butter to large skillet over medium heat. Add flour; whisking and cooking for a minute before adding the milk and chicken broth. Bring to a boil, whisking regularly. Once mixture reaches boil, reduce to simmer and continue whisking until mixture thickens and coats back of spoon (about 7-10 minutes). Add 2 1/2 cups of the cheese, stirring to blend as it melts. Remove sauce from heat.
Stir in pepper and dried cilantro. Stir in meat mixture, combining well. Pour everything into a 9 x 13-inch casserole dish. Sprinkle remaining cheese and bacon on top and bake for 50 minutes or until it's turning brown and bubbly.