• 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

1. In a large skillet, cook sausage and onion till no pink remains. Drain.
2. In an 8x8x2-inch (2-quart square) baking dish, layer potatoes, half of the cheese, sausage-onion mixture and remaining cheese.
3. In a bowl, combine eggs, milk and pepper; pour over cheese. (Casserole may be covered and chilled overnight.)
4. Bake, covered, in a 350° oven for 50 to 55 minutes or till a knife inserted
5. near center comes out clean. Transfer to a wire
6. rack. Let stand for 10 minutes.
7. Cut into squares.
8. Pass the salsa.
9. Makes 6 servings.

The breakfast dish comes from the Knollwood House bed and breakfast in River Falls, Wisconsin.