Overnight Tex-Mex Egg Bake

(6)
6 reviews.
  • 20 min prep time
  • 9 hr 25 min total time
  • 8 ingredients
  • 10 servings

Ingredients

12
oz bulk spicy pork sausage
5
cups frozen southern-style hash brown potatoes (from 32-oz bag)
1
can (4.5 ounces) Old El Paso™ chopped green chiles, undrained
3
cups shredded Colby-Monterey Jack cheese (12 oz)
6
eggs
1 1/2
cups milk
1/4
teaspoon salt
1
cup Old El Paso™ Thick 'n Chunky salsa

Directions

  1. 1 Spray 13x9-inch glass baking dish with cooking spray. In 10-inch skillet, cook sausage over medium heat 8 to 10 minutes, stirring occasionally, until no longer pink. Drain on paper towel.
  2. 2 Spread frozen potatoes in baking dish. Sprinkle with sausage, green chiles and 1 1/2 cups of the cheese. In medium bowl, beat eggs, milk and salt with fork or wire whisk until well blended. Pour over potato mixture. Sprinkle with remaining 1 1/2 cups cheese. Cover and refrigerate at least 8 hours but no longer than 12 hours.
  3. 3 Heat oven to 350°F. Bake uncovered 50 to 60 minutes or until knife inserted near center comes out clean. Let stand 10 minutes. Cut into squares. Serve with salsa.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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