"Hunger is the best sauce in the world."--Cervantes

COUNTRY BREAKFAST CASSEROLE Recipe

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This recipe for COUNTRY BREAKFAST CASSEROLE, by , is from Mary Jo's Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Jo Creevy
Added: Monday, November 3, 2008

Category:
Category:

Ingredients:  
Ingredients:  
You can mix up this egg/sausage/hash brown casserole and chill it overnight.

12 oz. spicy or mild bulk pork sausage
c. finely chopped onion
4 c. frozen diced hash brown potatoes, thawed (about of a 32 oz. package)
1-1/2 c. shredded Colby/Monterey Jack cheese (6 oz.)
3 beaten eggs
1 c. milk
tsp. pepper
Salsa

Directions:
Directions:
In a large skillet cook sausage and onion til no pink remains. Drain. In an 8x8x2 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 350 oven for 50-55 minutes or til a knife inserted near center comes out clean. Transfer to a wire rack. Let stand for 10 minutes. Cut into squares. Pass the salsa. Makes 6 servings.

Personal Notes:
Personal Notes:
Jan Folk fixed this breakfast casserole for us when we went to Homer.

 

 

 

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