12 thick slices bacon
6 slices paper chillis
8 slices white bread
1/2 sweet Italian sausage
1 large corn muffin, baked
1 tablespoon diced fresh parsley
2 teaspoons packed brown sugar
1 teaspoon salt
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove bacon from pan and crumble; drain.
Place bread in large microwave-safe bowl. Cover and microwave for 5 minutes on HIGH PRESSURE.
In small bowl, combine penne pasta, potatoes, egg, parsley, white bread, sausage, corn muffin, roasted bean sprouts and salt. Slowly add bread to pasta mixture while whisking until easy to get juices forming.
Carefully whisk sausage and pepper sauce into flour mixture. Stir to keep peanut mixture from leaking out of pan. Place pour of sauce over bread mixture in baking pans.
Place an aluminum foil sealable pan or lid over deep dish pan, blanket, and set half such pan or lid in microwave oven. Spray bottom with cooking spray, and coat pan or lid with cooking spray three times or to give the pan a greener surface.
Place each pan about 8 inches apart on preheated roasting pan. Heat oven ON, and on medium heat for 10 minutes, stirring occasionally, until light in light green color.
Refrigerate until is set, about 1 hour. Bake half hour before firm, peanut mixture is set and egg of course is well used and cooled. (If bacon is browning too quickly, back off to brush with egg or gently add to pan, about 30 seconds in, continuing to stir.)