OVERNIGHT TEX-MEX EGG BAKE RECIPE - (4.2/5)

Overnight Tex-Mex Egg Bake Recipe - (4.2/5) image

Provided by á-176290

Number Of Ingredients 8

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

Steps:

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. 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. 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.