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Country Breakfast Casserole Recipe

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This recipe for Country Breakfast Casserole is from STACEY SMITH'S FAMILY FAVORITES, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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