Make a hearty breakfast casserole with hot pork sausage, cubed hash browns, eggs and shredded cheese. Top with picante sauce and sour cream for Tex-Mex flair.
Yield: Makes 8 servings
Ingredients
* 1 pound ground hot pork sausage
* 1/4 cup chopped onion
* 2 1/2 cups frozen cubed hash browns
* 5 large eggs, lightly beaten
* 2 cups (8 ounces) shredded sharp Cheddar cheese
* 1 3/4 cups milk
* 1 cup all-purpose baking mix
* 1/4 teaspoon salt
* 1/4 teaspoon pepper
* Toppings: picante sauce or green hot sauce, sour cream
* Garnish: fresh parsley sprigs
Preparation
Cook sausage and onion in a large skillet over medium-high heat 5 minutes or until meat crumbles. Stir in hash browns, and cook 5 to 7 minutes or until sausage is no longer pink and potatoes are lightly browned. Drain mixture on paper towels; spoon into a greased 13- x 9-inch baking dish.
Stir together eggs, cheese, and next 4 ingredients; pour evenly over sausage mixture, stirring well. Cover and chill 8 hours.
Bake, covered with nonstick foil, at 350° for 45 minutes. Uncover and bake 10 to 15 more minutes or until a wooden pick inserted in the center comes out clean. Remove from oven, and let stand 5 minutes. Serve with desired toppings. Garnish, if desired.
Southern Living, DECEMBER 2003
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