Country Breakfast Casserole
From: Midwest Living
Makes 6 servings

You can mix up this egg/sausage/hash brown casserole and chill it overnight. Bake it on Christmas morning to serve with fruit and sweet rolls, if you like. The breakfast dis h comes from the Knollwood House bed and breakfast in River
Falls, Wisconsin.

12 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

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 near center comes out clean. Transfer to a wire rack. Let stand for 10 minutes.

5. Cut into squares. Pass the salsa.