Recipe: Country Breakfast Casserole

Here's a different one, lighter on eggs, from the TKL archives.

COUNTRY BREAKFAST CASSEROLE

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 dish 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. Makes 6 servings.