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Country Breakfast Casserole

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Serves | Prep Time | Cook Time

Why I Love This Recipe

The breakfast dish comes from the Knollwood House

bed and breakfast in River

Falls, Wisconsin.

Ingredients You'll Need

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.

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