OVERNIGHT TEX-MEX EGG BAKE
Send to me from the Pillsbury site, and a great idea for the mornings you have company and don't want to spend a lot of time in the kitchen. Also, no need to wait - you can bake this right away if you like. Remember cubed hash brown potatoes are called "southern style" and shredded potatoes are called "country style" I cute this in half myself as it makes a lot, and just used enough of the potatoes to make a crust on the bottom but have posted as directed. It's also very versatile, use additions as your preference
Provided by Bonnie G 2
Categories Breakfast
Time 1h5m
Yield 1 Casserole, 12 serving(s)
Number Of Ingredients 8
Steps:
- Spray 13X9 inch glass baking dish with cooking spray.
- In 10 inch skillet, cook sausage over medium heat 8-10 minutes, stirring occasionally, until no longer pink.
- Drain on paper towel.
- Spread frozen potatoes in baking dish.
- Sprinkle with sausage, green chiles and 1 1/2 cups of 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.
- Heat oven to 350.
- 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.
Nutrition Facts : Calories 314.9, Fat 21.1, SaturatedFat 10.1, Cholesterol 144.1, Sodium 592.7, Carbohydrate 14.6, Fiber 1.8, Sugar 1.6, Protein 16.8
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