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- 8 ounces cream cheese
- 8 ounces Velveeta cheese
- 8 ounces salsa
Directions
- Melt cream cheese and Velveeta. Add salsa.
- If using a slow cooker, it is going to take much longer to melt, so plan at least 2 hours for mixing.
- 1/2 pound pork sausage
- 1/2 pound bacon apple smoked adds a lot of flavor
- 1/4 cup onion
- 1 cup hash browns
- 3 whole eggs
- 1/2 cup milk
- 1/2 teaspoon sage
- 1/2 teaspoon dry mustard
- 1/4 teaspoon garlic
- 1 cup cheddar cheese Finely shredded
Directions
- Cut bacon into small pieces and brown with the pork sausage and onion.
- Layer 1/2 the hash browns, meat mixture, and cheese, in a 9x4 bread pan (they work great for small sized casseroles) and then the second layer of hash browns and meat mixture. (You may also use a 9x9 pan but you will only have one layer of each then and hold back the cheese layer.)
- Mix eggs, milk, and spices and pour over the top of the rest. These is where you can refrigerate if you wish. (Since I am not sure how well egg freezes, you may want to freeze after the prior step and add the egg mixture when thawing or just before baking.).
- Bake at 400F for 20 minutes, add the remaining cheese and bake an additional 10 minutes. It may also be baked at 350F for 30 minutes add the cheese and back an additional 15 minutes. A knife inserted should come out clean.
