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Country Breakfast Casserole Recipe

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This recipe for Country Breakfast Casserole, by , is from STACEY SMITH'S FAMILY FAVORITES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Stacey Smith
Added: Wednesday, December 27, 2006

Category:
Category:

Ingredients:  
Ingredients:  
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

Directions:
Directions:
In a large skillet, cook sausage and onion till no pink remains. Drain.

In an 8-inch square (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 F 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.

Cut into squares. Pass the salsa.

Number Of Servings:
Number Of Servings:
Makes 6 servings.
Personal Notes:
Personal Notes:
You can mix up this egg/sausage/hash brown casserole and chill it overnight.

 

 

 

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