Carol Keith adapted from the Dispatch - 2006 Conference
Package (28 ounces) frozen O'Brien potatoes
1 pound bulk pork sausage (Jennie-O Breakfast Lovers Turkey
2 cups grated sharp cheddar cheese
8 Large Eggs (or use 1/2 Egg beaters)
2 Cups milk (or use skim milk)
1 Tbsp Dijon Mustard
Dash of Tabasco sauce
1 tsp salt
1/4 tsp freshly ground black pepper
the potatoes according to package directions being sure to
season with salt and pepper. Cool.
sausage until cooked through, crumbling as it cooks. drain.
Stir in potatoes. Stir in 1 1/2 cups of cheese.
13" x 9" inch baking dish. Spoon sausage mixture into pan.
Whisk eggs, milk, mustard, Tabasco sauce salt and pepper.
Pour over sausage mixture.
Sprinkle with remaining 1/2 cup cheese.
and refrigerate overnight.
Preheat oven to 375 degrees.
casserole uncovered until puffed slightly and set, about