More Great Recipes: Breakfast | Casserole

Country Breakfast Casserole


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Member since 2006

Serves | Prep Time | Cook Time

Ingredients

1/2 pound 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
Salsa


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


In an 8x8x2-inch (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° 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.


Pairs Well With


Notes

The breakfast dish comes from the Knollwood House

bed and breakfast in River

Falls, Wisconsin.

A dash of local for every season
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