| COUNTRY BREAKFAST CASSEROLE |
| Makes 6 servings |
| 1/2 lb. 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 oz. pkg.) 1 1/2 cups shredded Colby/Monterey Jack cheese (6 oz.) 3 beaten eggs 1cup milk 1/4 tsp. pepper Salsa |
| In a large skillet, cook sausage and onion until no longer pink. Drain. In an 8 x 8 x2 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 degrees oven for 50 to 55 minutes or until a knife inserted near center comes out clean. Transfer to a wire rack. Let stand for 10 minutes. Cut into squares and cover with salsa if you like. |