Tex-Mex Sausage and Egg Bake

Spice up your breakfast menu by serving an egg casserole featuring spicy sausage, green chiles and salsa.

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Servings 10

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( 14 ) Ratings

14 Ratings

5 Stars 18%

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3 Stars 12%

2 Stars 29%

1 Stars 24%

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ingredients 8
Prep Time 20 min
Total Time 9 hr 25 min

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

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Directions

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 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 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.

EXPERT TIPS

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Expert Tips

If you can’t find a 12-ounce package of pork sausage, you can use a 16-ounce package.

No need to wait! You can bake this dish right away if you like.

Warm corn bread with honey butter and a fruit salad of orange, grapefruit and mango pieces give your brunch a southwestern flair.

Cubed hash brown potatoes are called “southern-style,” and shredded potatoes are called “country-style.” Either one can be used in a egg dish like this.