Tex Mex Breakfast Casserole

serves 6-8

recipe slightly adapted from Milk Bar Life by Christina Tosi

• 1 12 oz. package breakfast sausage links
• 1 medium yellow onion, diced
• 1 jalapeño, diced
• 10 large eggs
• 1/2 cup whole milk
• 1/4 cup crumbled cotija cheese
• 2 cups shredded cheese (I used a combination of pepper jack & cheddar)
• 3 cups frozen hash browns
• 1 teaspoon kosher salt
• fresh cracked pepper
• sour cream, for serving
• cilantro, for serving
• hot sauce & salsa, for serving

Preheat oven to 350F.

Remove the sausage from casings and cook in a skillet over medium heat until lightly browned, about 3-4 minutes. Add in the onion and jalapeño and cook over medium low-heat until the onions are tender, about 4 minutes.

Whisk together the eggs, milk, cotija, and 1 1/2 cups shredded cheese in a medium bowl.

Line a greased 9 x13 inch baking with the hash browns. Season liberally with salt & pepper. Top hash browns with the sausage onion mixture and then pour the egg and cheese mixture on top. Top with remaining 1/2 cup shredded cheese.

Bake for 20-25 minutes, or until the casserole is golden brown and the eggs are set. Serve hot with sour cream, cilantro & hot sauce.