We tried this from the "Pit Stop in a Southern Kitchen" by Martha Earnhardt and Carol Gordon Bickford. Both ladies have different cooking styles so you'll find a variety of dishes made with the simpliest of ingredients.  Along with the recipes comes some great stories about racing and their families.  This recipe in particular, is a great recipe for the weekend or even dinner and it's very easy to make.

 

1 package Italian sausage
2 packages potatoes O'Brien hasbrowns
10 eggs
3 cups milk
1 1/2 teaspoons ground mustard
1 teaspoon salt
1/2 teaspoon pepper
2 cups shredded cheddar cheese
2 cups calsa or picante sauce, optional

 

Place sausage in baking pan and bake at 375 degrees for 15 to 20 minutes or unitl sausage is no longer pink, turning once.  Drain and slice in to 1/4 icnch coins; set aside.

Meanwhile, brown hash browns.

In a large bowl, combine eggs, milk, mustard, salt and pepper.  Add sausage, hash browns, and cheese.  Mix well.  Pour into a greased 13x9x2 inch baking dish.  Cover and refrigerate overnight.  Remove from refrigerator 30 minutes before baking.  Bake uncovered at 350 degrees for 65 to 70 minutes or until golden brown and set.  Let stand 10 minutes before serving.  Serve with salsa or picante if desired.  Serves twelve.