| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs | Wisconsin | Breakfast, Casseroles | 6 | Servings |
INGREDIENTS
| 12 | oz | Bulk pork sausage; mild or spicy |
| 1/2 | c | Onions; finely chopped |
| 4 | c | Frozen hash browns; diced, thawed |
| 1 1/2 | c | Colby/Monterey Jack cheese shredded |
| 3 | Eggs; beaten | |
| 1 | c | Milk |
| 1/4 | ts | Black pepper |
| Salsa |
INSTRUCTIONS
Preheat the oven to 350 degrees. In a large skillet, cook the sausage and onions until no pink remains; drain. In an 8-inch square baking dish, layer the potatoes, half of the cheese, the sausage-onion 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 EAT-L Digest 14 Sep 96 Date: Sun, 15 Sep 1996 17:10:57 -0500 From: "hassell@eecs.tulane.edu" <hassell@EECS.TULANE.EDU>
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