BREAKFAST CASSEROLE

BREAKFAST CASSEROLE

2 lb. bag hash browns, either shredded or southern style, thawed
1/4 c. butter or margarine, melted
1 lb. pork sausage
1 medium onion, chopped
3 c. shredded cheddar cheese or monterey jack cheese
12 eggs, beaten
2 c. milk
1/2 tsp. salt
1/2 tsp. dry mustard

In a greased 9x13 baking dish evenly spread the potatoes and drizzle with the melted butter. Brown the sausage with the onion and drain well. Spread evenly over the potatoes. Sprinkle with the shredded cheese. In a mixing bowl combine the eggs, milk, salt and dry mustard. Pour evenly over potato mixture. Refrigerate overnight or you may bake it immediately at 350 degrees for about 50 minutes. Cover with foil if browning too quickly. (Add about 10 minutes if refrigerated.

If the hash browns are pretty frosty, let them drain before putting them in the pan