Instructions:

Country Breakfast Casserole

You can mix up this egg/sausage/hash brown casserole and chill it overnight.

12 ounces spicy or mild bulk pork sausage
1/2 cup finely chopped onion
4 cups frozen diced hash brown potatoes, thawed
    (about half of a 32-ounce package)
1 1/2 cups shredded Colby/Monterey jack cheese (6 ounces)
3 beaten eggs
1 cup milk
1/4 teaspoon pepper
Salsa

In a large skillet, cook sausage and onion till no pink remains. Drain.

In an 8-inch square (2-quart square) baking dish, layer potatoes, half of the cheese, sausage-onion mixture and remaining cheese.

In a bowl, combine eggs, milk and pepper; pour over cheese. (Casserole may be covered and chilled overnight.)

Bake, covered, in a 350 degree F oven for 50 to 55 minutes or till a knife inserted near center comes out clean. Transfer to a wire rack. Let stand for 10 minutes.

Cut into squares. Pass the salsa. Makes 6 servings.