Wednesday, March 9, 2011

Country Breakfast Casserole

You can mix up this egg/sausage/hash brown casserole and chill it overnight. Bake it on a Sunday or holiday morning to serve with fruit and sweet rolls.

12 oz spicy or mild bulk pork sausage
0.5 cup chopped onion
4 cups frozen (now thawed), diced hash brown potatoes
1.5 cups shredded colby jack cheese
3 beaten eggs
1 cup milk
pepper to taste

In a large skillet, cook sausage and onion until no pink remains. Drain.

In an 8 x 8 x 2 inch baking dish (2 quart size), layer potatoes, half of hte cheese, sausage-onion mixture and remaining cheese.

In a bowl combine eggs, milk and pepper. Pour over cheese.

Bake, covered in a 350˚ over for 50-55 minutes or until a knife inserted near the center comes out clean. Transfer to a wire rack. Let stand for 10 minutes.

Cut into square. Pass the salsa. Makes 6 servings.

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