Country Breakfast Casserole
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
1 1/2 cups shredded Colby/Monterey Jack cheese (6
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 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
The breakfast dish comes from the Knollwood House
bed and breakfast in River