Title: Country Breakfast Casserole
Categories: Breakfast, Casseroles
Yield: 6 Servings

12 oz Bulk pork sausage; mild or
-spicy
1/2 c Onions; finely chopped
4 c Frozen hash browns; diced,
-thawed
1 1/2 c Colby/Monterey Jack cheese
--shredded
3 Eggs; beaten
1 c Milk
1/4 ts Black pepper
Salsa

Preheat the oven to 350 degrees. In a large skillet, cook the sausage and
onions until no pink remains; drain. In an 8-inch square baking dish,
layer the potatoes, half of the cheese, the sausage-onion mixture and the
remaining cheese. In a bowl, combine the eggs, milk and pepper; pour over
the cheese. At this point, the casserole may be covered and chilled
overnight. Bake, covered, for 50 to 55 minutes, or until a knife inserted
near the center comes out clean. Transfer to a wire rack. Let stand for 10
minutes. Cut into squares. Pass the salsa. Recipe From: The Knollwood
House bed and breakfast in River Falls, Wisconsin. Penny Halsey (ATBN65B).
Posted to EAT-L Digest 14 Sep 96

Date: Sun, 15 Sep 1996 17:10:57 -0500

From: "hassell@eecs.tulane.edu"