Country Breakfast Casserole
Submitted by cooking202 on April 08, 2006 at 11:33 pm

* Exported from MasterCook *
Recipe by Carol Vincent
Serving Size: 6

12 ounces bulk pork sausage -- mild or spicy
1/2 cup onions -- finely chopped
4 cups frozen hash browns -- diced, thawed
1 1/2 cups Colby/Monterey Jack cheese--shredded
3 eggs -- beaten
1 cup milk
1/4 teaspoon black pepper
salsa

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 (more eggs & milk may be needed to cover); 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.

Per Serving (excluding unknown items): 67 Calories; 4g Fat (52.3% calories from fat); 5g Protein; 3g Carbohydrate; trace Dietary Fiber; 112mg Cholesterol; 55mg Sodium. Exchanges: 0 Grain (Starch); 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1/2 Fat.