Country Breakfast Casserole
July 8, 2024
From our original The Best of Byerly’s cookbook! A creamy blend of cheesy potatoes and spicy sausage, served with your favorite L&B salsa.
SERVINGS
8-10
PREP TIME
1 hr 15 min
Ingredients
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2(12-ounce) packages frozen hot pork sausage, thawed
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1(2-pound) package frozen southern-style hash brown potatoes
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1cup minced onion (about 1 medium onion)
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2cups milk
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2(8-ounce) packages shredded Colby-Jack cheese (4 cups), divided
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½teaspoon salt
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6eggs, slightly beaten
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L&B salsa, any variety
Directions
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1
Grease 9×13 baking dish.
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2
In medium skillet, brown sausage; drain.
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3
In large bowl, combine sausage, hash browns, onion, milk, 3 cups of the cheese, salt and eggs.
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4
Pour mixture into greased baking dish. Top with remaining 1 cup cheese.
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5
Refrigerate, covered, several hours or overnight.
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6
Heat oven to 350 F.
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7
Bake, uncovered, until knife inserted near center comes out clean (50-55 minutes). Let stand 10 minutes, covered. Cut into squares and serve warm with salsa.
This recipe is brought to you by The Best of Byerly’s cookbook. Originally printed in 1985 with hundreds of popular recipes, the cookbook includes all types of foods, tastes and cooking styles. If you love this recipe, check out the entire cookbook!