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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Tex-Mex Sausage and Egg Bake Recipe

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This recipe for Tex-Mex Sausage and Egg Bake is from The Elliott Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
16 oz. bulk spicy pork sausage
5 c. frozen southern-style hash brown potatoes (from 32-oz. bag)
1 can (4.5 oz.) Old El Paso chopped green chilies, undrained
3 c. shredded Colby-Monterey Jack cheese (12 oz.)
6 eggs
1 1/2 c. milk
1/4 tsp. salt
1 c. Old El Paso Thick 'n Chunky salsa (or salsa of your choice)
Directions:
Directions:
Spray 13"x9" glass baking dish with cooking spray. In a 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 chilies and 1 1/2 cups of the cheese. In a medium bowl, beat eggs, milk, and salt with a 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 350º. 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.

 

 

 

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