Recipe for Country Breakfast Casserole
Breakfast... Pancakes, Biscuits, Toast Pancakes, Biscuits, Toast


    Country Breakfast Casserole

    You can mix up this egg/sausage/hash brown casserole and chill it overnight.

    12 ounces spicy or mild bulk pork sausage
    1/2 cup finely chopped onion
    4 cups frozen diced hash brown potatoes, thawed
        (about half of a 32-ounce package)
    1 1/2 cups shredded Colby/Monterey jack cheese (6 ounces)
    3 beaten eggs
    1 cup milk
    1/4 teaspoon pepper

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

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

    In a bowl, combine eggs, milk and pepper; pour over cheese. (Casserole may be covered and chilled overnight.)

    Bake, covered, in a 350 degree F oven for 50 to 55 minutes or till a knife inserted near center comes out clean. Transfer to a wire rack. Let stand for 10 minutes.

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