"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Tex-Mex Sausage and Egg Bake Recipe

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This recipe for Tex-Mex Sausage and Egg Bake, by , is from Good Grub from Outlaws & Inlaws, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Audrey & Steve Hackworth
Added: Wednesday, August 22, 2007

Category:
Category:

Ingredients:  
Ingredients:  
12 oz spicy pork sausage
5 cups frozen southern-style hash brown potatoes
1 can (4.5 oz) chopped green chiles, undrained
3 cups shredded Colby-Monterey Jack cheese
6 eggs
1-1/2 cups milk
1/4 tsp salt
1 cup salsa

Directions:
Directions:
Spray 13x9 inch glass baking dish with cooking spray. In 10-inch skillet, cook sausage over medium heat. Drain grease.

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 whisk. Pour over potato mixture. Sprinkle with remaining cheese. Cover and refrigerate at least 8 hours but not over 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.
Serve with salsa.

Number Of Servings:
Number Of Servings:
10
Personal Notes:
Personal Notes:
I like to add extra chiles and eggs.

 

 

 

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