CHEESY TEX-MEX EGG CASSEROLE

Cheesy Tex-Mex Egg Casserole image

Here's a cheesy egg casserole with flavor as big as Texas-and Mexico, too. Made with pork sausage and chunky salsa, it's a sure hit for the brunch crowd.

Provided by My Food and Family

Categories Home

Time 13h10m

Yield 12 servings

Number Of Ingredients 8

Ingredients

10 slices Texas toast white sandwich bread
1 lb. breakfast pork sausage, cooked, drained
3/4 lb. (12 oz.) VELVEETA, cut into 1/2-inch cubes
1 cup TACO BELL® Thick & Chunky Salsa
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese
2 cups milk
10 eggs
2 Tbsp. chopped fresh cilantro

Steps:

Cut 2 bread slices in half. Layer half each of the bread slices, sausage, VELVEETA and salsa in 13x9-inch baking dish sprayed with cooking spray; repeat layers.
Microwave cream cheese in large microwaveable bowl on HIGH 30 to 40 sec. or until softened; whisk until creamy. Gradually add milk, about 1/4 cup at a time, whisking after each addition until blended. Whisk in eggs. Pour over ingredients in baking dish; cover with foil. Refrigerate overnight.
Heat oven to 350ºF. Bake casserole (covered) 50 min. or until knife inserted in center comes out clean, uncovering for the last 20 min. Sprinkle with cilantro before serving.

Nutrition Facts : Calories 370, Fat 21 g, SaturatedFat 11 g, TransFat 0.5 g, Cholesterol 215 mg, Sodium 970 mg, Carbohydrate 23 g, Fiber 0 g, Sugar 8 g, Protein 18 g