Sausage Egg Breakfast Casserole

• 1/2 pound
• sausage
• 3 tablespoons butter, melted, divided
• 2 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1-1/4 cups 2% milk
• 2 cups frozen shredded hash brown potatoes
• 4 hard-boiled large eggs, sliced
• 1/2 cup crushed cornflakes
• 1/4 cup sliced green onions

1. In a large skillet, cook sausage over medium heat until no longer pink; drain. Stir in 2 tablespoons butter, flour, salt and pepper until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in hash browns and eggs. Transfer to a greased 1-qt. baking dish.
2. Toss cornflakes and remaining butter; sprinkle over sausage mixture. Bake, uncovered, at 350u0b0 for 25-30 minutes or until heated through. Sprinkle with onions.

pound, sausage, butter, flour, salt, pepper, milk, potatoes, eggs, cornflakes, green onions

Taken from www.tasteofhome.com/recipes/sausage-egg-breakfast-casserole/ (may not work)