• 1/2 ounces 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.

Print this recipe

Submitted 6/13/05.
Source: newsgroup
Submitted By: Teresa Johnson
Country Breakfast Casserole