Breakfast Casserole

• 1 tablespoon Land O Lakes Butter, softened
• 1 (20-ounce) package refrigerated hash brown potatoes*
• 10 (3/4-ounce) slices Land O Lakes Deli Yellow or White American, cut into thin strips
• 6 Land O Lakes Eggs
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 pound bulk Italian sausage
• 1/4 cup Land O Lakes Half & Half
• 1 Roma tomato, seeded, chopped
• 1/4 cup fresh basil leaves, torn

1. Heat oven to 425F.
2. Brush butter over bottom and up sides of 8- or 9-inch square glass baking dish.
3. Combine potatoes, 1 1/2 cups cheese strips, 1 egg, salt and pepper in bowl; mix well.
4. Press potato mixture onto bottom and up sides of buttered dish.
5. Bake 10 minutes.
6. Crumble sausage into 10-inch nonstick skillet.
7. Cook, stirring often, over medium-high heat until browned and no longer pink.
8. Using slotted spoon, place cooked sausage into potato crust.
9. Combine remaining 5 eggs and half & half in bowl; beat with whisk until well mixed.
10. Pour egg mixture over sausage.
11. Bake 15-19 minutes or until eggs are almost set.
12. Sprinkle with remaining cheese; continue baking 3-4 minutes or until cheese is melted.
13. Cut into squares; top each serving with chopped tomato and fresh basil.
14. *Substitute 3 1/2 to 4 cups thawed frozen hash brown potatoes.

butter, brown potatoes, o lakes eggs, salt, pepper, italian sausage, tomato, fresh basil

Taken from www.landolakes.com/recipe/1776/breakfast-casserole (may not work)