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

Preparation

  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