Made with Shullsburg Creamery Butter and Shredded Cheddar
This warm and comforting meal is a great way to start your day! It was submitted by Shullsburg Creamery Director of Distribution and Transportation Dave Soper, who obtained it with permission from the Cornerstone Lutheran Church Cookbook. It was originally submitted to the Church by the Montgomery’s, a local, multi-generational farm family located between Argyle and Wiota, WI just off Hwy 78.
Dave notes that this recipe is very easy to prepare, and can even be made ahead of time if you want to just pop it in the oven the next morning as well.
Dave has used it for family gatherings, fundraising breakfasts, feeding a group of volunteer workers and even track practice athletes! He always uses Shullsburg Creamery Butter, Shullsburg Creamery Shredded Cheddar and Prairie Farms Cottage Cheese.
Dave makes the dish extra cheesy by adding a layer of shredded Cheddar on the top of this dish, in addition to what's in the mix.
Ingredients:
- 1 lb breakfast sausage (browned and drained)
- 3 cups shredded potatoes
- ¼ cup Shullsburg Creamery Butter, melted
- 12 oz Shullsburg Creamery Shredded Cheddar Cheese
- ¼ cup chopped onion (optional)
- 16 oz Prairie Farms Cottage Cheese
- 6-8 large eggs
Instructions:
Mix potatoes with butter and press into a greased 9x13 pan. Beat eggs, and then add cottage cheese, onion and cheddar cheese and sausage. Pour over potatoes. Bake 1 hour at 375 degrees.
