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Cheesy Sausage, Egg and Hashbrown Breakfast Bake

(From Our February 2017 Newsletter - Grandma C.)

Ingredients

• 1 lb maple flavored ground pork sausage



• 2 cups fresh or frozen hash brown potatoes



• 1 white onion, coarsely diced



• 1 cup thinly sliced celery



• ½ cup fresh chopped cilantro



• 5 extra large or (4) jumbo eggs



• ½ cup half and half cream



• 1 pkg shredded monterrey jack cheese, or cheddar jack cheese



• 1 can refrigerator buscuits



• Salt and pepper

In a skillet, brown the sausage with the onion and celery.  Drain.

Whisk the half and half cream, eggs, cilantro, salt and pepper together in a medium bowl.

Add half the cheese to the egg mixture and stir.

Grease a baking dish (approx. 2 quart size) and spread the hash brown potatoes evenly in the bottom of the dish.

Pour the egg/cheese mixture over the potatoes.  Spread the sausage over the eggs and potatoes and layer the rest of the cheese on top.

Bake, covered, in a 350 degree oven for approximately 45 minutes. Remove from oven.  Remove the lid.

Place the refrigerator biscuits on the top of the casserole and return to oven, uncovered.

Bake an additional 10 to 12 minutes or until biscuits are golden brown on top.  Let stand 5 minutes before serving.

Serve with fresh fruit!