"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Country Breakfast Casserole Recipe

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This recipe for Country Breakfast Casserole, by , is from The Hall/Harding Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Emily Abney
Added: Tuesday, July 17, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1/2 pound spicy or mild pork sausage
1 medium onion, chopped
4 cups frozen diced hash brown potatoes, thawed (about 16 ounces)
1 1/2 cups shredded Monterey Jack or Cheddar cheese
3 eggs, beaten
1 cup milk
1/4 teaspoon pepper
mild salsa, optional

Directions:
Directions:
In a large skillet, cook sausage and onion, breaking up sausage with a spatula. When sausage is cooked through, drain off excess fat.
In an 8x8x2-inch square baking dish, layer the hash brown potatoes, half of the shredded cheese, browned sausage and onion mixture, and remaining shredded cheese.
In a bowl, combine eggs, milk and pepper; pour egg mixture over cheese.
Bake, covered, in a 350 oven for 45 to 55 minutes or until a knife inserted near center comes out clean. Transfer casserole to a wire rack and let stand for 10 to 15 minutes.
Cut into squares. Serve with salsa, if desired.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
You can refrigerate this casserole overnight, but take it out of the refrigerator about 15 minutes before baking.

 

 

 

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