Hash Brown Breakfast Casserole

If you need to keep this casserole warm until the excitement dies down, cover it with foil and put it in a 200° oven.

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.