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"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

Overnight Tex-Mex Egg Bake Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
12 to 16 oz. bulk spicy pork sausage
5 c. frozen southern-style hash brown potatoes (from 32-oz. bag)
1 (4.5 oz.) can Old El Paso™ chopped green chiles, 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
Directions:
Directions:
Spray 9 x 13 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 c. 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 c. 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.
Personal Notes:
Personal Notes:
Cubed hash brown potatoes are called “southern-style,” and shredded potatoes are called “country-style.” Either one can be used in casseroles like this.

 

 

 

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