Country Breakfast Casserole

From our original The Best of Byerly’s cookbook! A creamy blend of cheesy potatoes and spicy sausage, served with your favorite L&B salsa.

Recipe - ST. LOUIS PARK (+Wines & Spirits)

Servings8

Cook Time115 Minutes

Ingredients

2 -12-ounce packages frozen hot pork sausage, thawed

1 - 2-pound package frozen southern-style hash brown potatoes

1 cup minced onion (about 1 medium onion)

2 cups milk

2 - 8-ounce packages shredded Colby-Jack cheese (4 cups), divided

½ teaspoon salt

6 eggs, slightly beaten

L&B salsa, any variety

Directions

Grease a 9×13 baking dish.
In a medium skillet, brown the sausage; drain.
In a large bowl, combine the browned sausage, hash browns, onion, milk, 3 cups of cheese, salt, and eggs.
Pour the mixture into the greased baking dish.
Top the mixture with the remaining 1 cup of cheese.
Refrigerate the dish, covered, for several hours or overnight.
Heat the oven to 350 F.
Bake the dish, uncovered, until a knife inserted near the center comes out clean (50-55 minutes).
Let it stand for 10 minutes, covered.
Cut into squares and serve warm with salsa.

0 minutes

Prep Time

115 minutes

Cook Time

Servings

Directions

Grease a 9×13 baking dish.
In a medium skillet, brown the sausage; drain.
In a large bowl, combine the browned sausage, hash browns, onion, milk, 3 cups of cheese, salt, and eggs.
Pour the mixture into the greased baking dish.
Top the mixture with the remaining 1 cup of cheese.
Refrigerate the dish, covered, for several hours or overnight.
Heat the oven to 350 F.
Bake the dish, uncovered, until a knife inserted near the center comes out clean (50-55 minutes).
Let it stand for 10 minutes, covered.
Cut into squares and serve warm with salsa.