Wisconsin Country Breakfast Casserole
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Ingredients
| 12 oz. | bulk pork sausage, mild or | | spicy | | 1/2 cup | finely chopped onions | | 4 cups | frozen hash browns, diced and thawed | | 1-1/2 cup | shredded colby and/or monterey jack cheese | | 3 | eggs, beaten | | 1 cup | milk | | 1/4 tsp. | black pepper | | Salsa |
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Instructions
Preheat the oven to 350°F. 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.
Author's Comments
Recipe from the Knollwood House bed and breakfast in River Falls, Wisconsin.
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