Breakfast Casserole

1 pound breakfast sausage
3 cups frozen shredded hashbrown potatoes
1/4 cup butter, melted
12 ounce mild cheddar cheese, shredded
1 onion, diced
1 (16 ounce) container cottage cheese
6 jumbo eggs

Preheat the oven to 375. Lightly grease a 9x13 pan. Cook sausage in a large, deep skillet over medium-high heat until evenly browned. Drain, crumble and set aside.

In the prepared baking dish, stir together the shredded potatoes and butter. Line the bottom and sides of the baking dish with the mixture. In a bowl, mix together the sausage, cheddar cheese, onion, cottage cheese, and eggs. Pour over the potato mixture.

Bake 1 hour or until a toothpick inserted into the center comes out clean. Let cool for 5 minutes before serving. Refrigerate any leftovers.

Tomato Cucumber Salad

1 pint Grape tomatoes, halved
2 medium cucumbers, peeled and cut into 1/2 inch cubes
1/4 cup feta cheese, crumbled
2 Tablespoons fresh basil, coarsely chopped
2 Tablespoons fresh lemon juice
1 Tablespoon olive oil
salt and pepper to taste

In a large bowl, gently toss together the tomatoes, cucumber, feta, and basil. In a small bowl, whisk together the lemon juice, olive oil, salt and pepper. Drizzle the vinaigrette over the salad; toss to coat. Refrigerate any leftovers. Serves 6 to 8 as a side.