Add potatoes to hot shortening. Add...sausage. Stir in beaten eggs . Layer mixture in casserole dish or pan, alternately...onion powder to suit taste.

Preheat oven to 375°F. Butter 13x9x2-inch glass baking dish Sauté sausage in medium nonstick skillet over medium heat until brown and cooked through, breaking up with back of fork into small pieces, about 10 minutes Add shallots and garlic and sauté 3 minutes. Add sun-dried

Preheat oven to 375°F. Butter 13x9x2-inch glass baking dish. Sauté sausage in medium nonstick skillet over medium heat until brown and cooked through, breaking up with back of fork into small pieces, about 10 minutes. Add shallots and garlic and sauté 3 minutes. Add sun-dried

Very well received time number one, as written- I used a low fat chicken sausage, low fat half and half, no extra egg yolks, upped the garlic, substituted onion for shallot, and added a few drops of hot sauce the second time I made it. I think it was even better and a lot less calories. By the way,

Egg & Sausage Casserole 1/2 pound pork sausage 3 tablespoons margarine or butter divided 2 tablespoons all purpose flour 1/4 teaspoon salt 1/4 teaspoon black pepper 1 1/4 cups milk 2 cups frozen hash brown potatoes 4 eggs hard boiled and thinly sliced 1/2 cup cornflake crumbs 1/4 cup sliced

Trim crusts from bread. Place in a 13x9 inch Pyrex dish. Cook sausage until red is gone. Drain on paper towel. Put sausage on top of bread. Place cheese on top of sausage.