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
  • 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.