Country Mornin’ Casserole

I have had the achy flu for the past couple of days…Yuck! but I made this breakfast casserole over this past weekend and it was a hit! I changed a few things (of course ;)) but it was definitely good! I added salsa at the end to spread on the top right before serving (no picture). This asks for 1/2 pound of country sausage and I decided that I’m gonna try and use a full pound next time and mix everything together before placing it in the oven rather than layering it…but either way…this was very fulfilling and I was asked to make it again. I hope you all had a wonderful New Years! Please enjoy this recipe!

**You can also prepare this and refrigerate it the night before and take it out of the refrigerator 15 minutes prior to baking.

Cook Time: 50 minutes

Makes: 6 servings

Here’s what you’ll need:

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1/2 pound country sausage (or mild/spicy pork sausage)

1 medium onion, chopped (I used green onion, it’s what I had in my fridge)

1/3 cup bell pepper, chopped (any color)

4 cups frozen hash browns, thawed about 16 ounces (I used boxed hash browns-cuts down on prep time)

2 cups shredded cheese (your choice-I used mozzarella)

3 eggs, beaten

1 cup milk

1/4 tsp black pepper

1/4 tsp salt

mild salsa, optional

Directions:

Pre heat oven to 350 degrees. In a large skillet, cook sausage while breaking it up with a wooden spoon….

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then add onion and green pepper….

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Depending what kind of sausage you use, drain off excess fat. In an 8x8x2-inch square baking dish, layer the hash browns….

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half of the shredded cheese, browned sausage and onion mixture….

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and remaining shredded cheese….

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In a bowl, combine eggs, milk, salt, and black pepper, whisk until throughly combined and pour over cheese….

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Bake covered for 35-45 minutes, remove cover and bake for another 10-15 minutes or until a knife inserted in the middle has come out clean and the cheese has browned on top. Transfer to a wire rack to cool for approximately 10-15 minutes….

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Serve with salsa, if desired!

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Enjoy!

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