- Combine sausage and bacon. In another bowl, combine ricotta, eggs, butter, salt, pepper, and cornbread.
- In a greased large roasting pan, place just enough cornbread mixture to cover the bottom. Add just enough meat mixture to cover that layer, and repeat the layering until all mixtures have been used.
- Combine Monterey Jack and breadcrumbs. Sprinkle evenly over layers and bake at 375°F (190°C) for 30–35 minutes or until browned and bubbly on top.
- Serve warm.