Country Breakfast Casserole
- 2 (16 ounce) packages frozen hot pork sausage, thawed
- 1 (32 ounce) package frozen southern style hash brown potatoes
- 2 (8 ounce) packages shredded Colby and Monterey Jack cheese (4 cups), divided
- 6 eggs, slightly beaten
- 2 cups milk
- 1 cup minced onion
- 1/2 teaspoon salt
- salsa (optional)
In medium skillet, brown sausage until no longer pink; drain.
In large bowl, combine cooked sausage, hash browns, 3 cups cheese, eggs, milk, onion and salt. Pour mixture into greased 9x13-inch baking dish. Top with remaining cheese. Refrigerate, covered, several hours or overnight.
To Serve: Bake, uncovered, in preheated 350 F oven until knife inserted in center comes out clean (50-55 minutes). Cover; let stand 10 minutes. Cut into squares. Serve with salsa, if desired.
Amount: 8-10 servings
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