Best Tex Mex Breakfast Hash And Eggs Recipes

TEX-MEX BREAKFAST HAYSTACKS

Steps:

• Combine sour cream, green onions, sun-dried tomatoes, cilantro, and 1/2 teaspoon Tex-Mex seasoning; set aside., Squeeze hash brown potatoes dry with paper towel to remove excess liquid. In a large bowl, combine potatoes, bread crumbs, cheese, salt and remaining Tex-Mex seasoning., On an electric griddle, heat 3 tablespoons oil over medium-high heat. Drop potato mixture by 2/3 cupfuls into oil; press to flatten slightly. Fry, adding oil as needed, until crisp and golden brown, 5-7 minutes. Drain on paper towels; keep warm., On same griddle, heat remaining oil over medium heat. Break eggs, one at a time, onto griddle. Reduce heat; cook until whites are set and yolks have begun to thicken. Flip eggs if desired; cook to desired doneness., To assemble, top each potato patty with an egg, salsa, bacon and sour cream mixture. If desired, sprinkle with green onions.

OVERNIGHT TEX-MEX EGG BAKE

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.