Breakfast Casserole with Potatoes
Alicia Lopez
ingredients
- 1/2 pound spicy or mild pork sausage
- 1 medium onion, chopped
- 4 cups frozen diced hash brown potatoes, thawed (about 16 ounces)
- 1 1/2 cups shredded Monterey Jack or Cheddar cheese
- 3 eggs, beaten
- 1 cup milk
- 1/4 teaspoon pepper
- mild salsa, optional
directions
- 1
In a large skillet, cook sausage and onion, breaking up sausage with a spatula. When sausage is cooked through, drain off excess fat.
- 2
In an 8x8x2-inch square baking dish, layer the hash brown potatoes, half of the shredded cheese, browned sausage and onion mixture, and remaining shredded cheese.
- 3
In a bowl, combine eggs, milk and pepper; pour egg mixture over cheese.
- 4
Bake, covered, in a 350° oven for 45 to 55 minutes or until a knife inserted near center comes out clean. Transfer casserole to a wire rack and let stand for 10 to 15 minutes.
- 5
Cut into squares. Serve with salsa, if desired.
- 6
Serves 6.
Source: Alicia Lopez
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