Another good breakfast casserole.  It would not hurt to make it the night before and refrigerate until morning.

Ingredients:

• 1 12 oz. package breakfast sausage links
• 1 medium yellow onion, diced
• 1 jalapeño, diced
• 10 large eggs
• 1/2 cup whole milk
• 1/4 cup crumbled cotija cheese
• 2 cups shredded cheese (I used a combination of pepper jack & cheddar)
• 3 cups reconstituted hash browns
• 1 teaspoon kosher salt
• fresh cracked pepper
• sour cream, for serving
• cilantro, for serving
• hot sauce & salsa, for serving

Directions:

1. Preheat oven to 350°.
2. Remove the sausage from casings and cook in a skillet over medium heat until lightly browned, about 3-4 minutes.
3. Add in the onion and jalapeño and cook over medium low-heat until the onions are tender, about 4 minutes.
4. Whisk together the eggs, milk, cotija, and 1 1/2 cups shredded cheese in a medium bowl.
5. Line a greased 9 x 13 inch baking dish with the hash browns.
6. Season liberally with salt & pepper.
7. Top hash browns with the sausage onion mixture.
8. Pour the egg and cheese mixture on top.
9. Top with remaining 1/2 cup shredded cheese.
10. Bake for 20-25 minutes, or until the casserole is golden brown and the eggs are set.
11. Serve hot with sour cream, cilantro & hot sauce.

Serves: 6-8

Source:  Kathy Painter/Allison Cozza