Recipe - Country Breakfast Casserole

12 ounce Bulk pork sausage; mild or
spicy
One half cup Onions; finely chopped
4 cup Frozen hash browns; minced ,
thawed
1 One half cup Colby/Monterey Jack cheese
shredded
3 Eggs; beaten
1 cup Milk
One fourth teaspoon 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 8inch square baking dish,
layer the potatoes, half of the cheese, the sausageonion 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 EATL Digest 14 Sep 96

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

From: "hassell@eecs.tulane.edu" hassell@EECS.TULANE.EDU