I love a hearty breakfast from time to time and this casserole is a favorite.  It combines all of the things I like…sausage, eggs, potatoes and, of course, cheese. The casserole is easy to make and can be refrigerated for up to 24 hours before baking making easy work of brunch/breakfast preparation.

Serve with fresh fruit, perhaps a pastry and good cup of hot coffee!

Farmer’s Breakfast Casserole

6 cups frozen shredded hash browns
1.5 cups shredded Jalapeno Monterey Jack cheese
2 cups cooked breakfast sausage (or ham)
1/2 cup green onions, sliced
8 eggs, beaten
3 cups milk
1/4 teaspoon salt
1/4 teaspoon pepper

• Preheat oven to 350 degrees.
• Grease a 4 quart baking dish.  Evenly arrange the potatoes in the bottom of the dish.  Sprinkle the cheese, sausage and green onions on top.

• In a separate bowl, combine the eggs, milk, salt and pepper.  Pour the egg mixture over the potato mixture.
• Bake uncovered for 50-55 minutes.  Let stand for 5 minutes before slicing and serving.