Country Breakfast Casserole
Source of Recipe
bakespace
Recipe Introduction
The breakfast dish comes from the Knollwood House
bed and breakfast in River
Falls, Wisconsin.
Recipe Link: http://bakespace.com
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
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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