Post by Baking_Bud on Dec 28, 2002 0:07:53 GMT -6
Country Breakfast Casserole
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 > or O'Briens!)
1-1/2 cups shredded Colby/Monterey Jack cheese (6 ounces)
3 beaten eggs
1 cup milk
1/4 teaspoon pepper
Salsa/ sour cream/ finely minced green onions
Directions: In a large skillet, cook sausage and onion until no pink remains. Drain very well on paper towels. 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 degree 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. Can serve with salsa, sour cream, or some finely minced green onions. Makes 6 servings.
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 > or O'Briens!)
1-1/2 cups shredded Colby/Monterey Jack cheese (6 ounces)
3 beaten eggs
1 cup milk
1/4 teaspoon pepper
Salsa/ sour cream/ finely minced green onions
Directions: In a large skillet, cook sausage and onion until no pink remains. Drain very well on paper towels. 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 degree 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. Can serve with salsa, sour cream, or some finely minced green onions. Makes 6 servings.