"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Breakfast Casserole - Tex-Mex Sausage and Egg Recipe

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This recipe for Breakfast Casserole - Tex-Mex Sausage and Egg, by , is from A Matter of Taste, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Saturday, September 8, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 pound sausage, browned
1 onion
1 1/2 - 2 cans (4.5-ounces each) green chilies
1 30-ounce bag shredded frozen hash browns
3 cups Colby-Monterey Jack cheese
6 eggs
2 cups milk
teaspoon salt
1 jar salsa

Directions:
Directions:
Butter a 9X13-inch baking dish. Cook sausage and onion; drain. Spread frozen potatoes in baking dish. Sprinkle with sausage, green chilies and 1 cup cheese. In a medium bowl, beat eggs, milk and salt with fork or whisk to blend. Pour over potato mixture. Sprinkle with remaining 1 cups cheese. Cover and refrigerate at least 8 hours, not over 12 hours. Bake at 350 for 50 - 60 minutes or until knife inserted comes out clean. Let stand 10 minutes. Cut into squares. Serve with salsa.

 

 

 

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