Sausage Egg Bake

Ingredients:

4 eggs

1/2 pound pork sausage

3 tablespoons butter, melted, divided

2 tablespoons all-purpose flour

1/4 teaspoon salt

1/4 teaspoon crushed black pepper

1 1/4 cups milk

2 cups frozen shredded hash brown potatoes

1/2 cup crushed cornflakes

1/4 cup sliced green onions

Directions:

Place the eggs in a large saucepan and add enough cold water to cover them about 3 or 4 inches above the eggs. Bring the water to a boil and immediately remove from heat. Cover and let the eggs stand in the hot water for 10 to 12 minutes.  Rinse in cold water and place eggs in ice water until completely cooled. When cool, slice the eggs.

In a large skillet, cook sausage over medium heat until no longer pink; drain. Stir in 2 tablespoons butter, flour, salt and pepper until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the hash browns and eggs. Transfer to a greased 1-quart baking dish.

Preheat oven to 350 degrees. Toss cornflakes and remaining butter; sprinkle over sausage mixture. Bake, uncovered, at 350 degrees for 25-30 minutes or until heated through. Sprinkle with onions.