You may also like
Categories:Viewed: 16 - Published at: 4 years ago
Ingredients
- 12 oz. spicy or milk bulk port sausage
- 1/2 c. finely chopped onion
- 4 c. frozen diced hash brown potatoes, thawed (1/2 of 32 oz. pkg.
- 1 1/2 c shredded Colby/Montery Jack cheese (6 oz)
- 3 beaten eggs
- 1 c milk
- 1/4 tsp pepper
- Salsa
Method
- 1. In large skillet, cook sausage and onion till no pink remains. Drain
- 2. In 8x8x2 baking dish, layer potatoes, half of the cheese, sausage-onion mixture and remaining chese.
- 3. In bowl, combine eggs, milk and pepper; pour over cheese. (Casserole may be covered and chilled overnight)
- 4. Bake, covered in 350 oven for 50-55 min or till a knofe inserted near center comes out clean. Transfer to wrie rack. Let sand for 10 min.
- 5. Cut into squares. Pas the salsa
