Overnight Tex-Mex Egg Bake

Want to feed an army in the morning? This Overnight Tex-Mex Egg Bake will be waiting for you to wake up and pop it in the oven!

Photo by Pamela Z.
Adapted from bettycrocker.com

PREP TIME

--

minutes

TOTAL TIME

565

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

565

minutes

SERVINGS

1

servings

Adapted from bettycrocker.com

Ingredients

  • 12

    ounces bulk spicy pork sausage

  • 5

    cups frozen southern-style hash brown potatoes

  • 1

    (4.5-ounce) can Old El Paso™ chopped green chiles, undrained

  • 3

    cups shredded Colby-Monterey Jack cheese, about 12 ounces

  • 6

    eggs

  • 1 1/2

    cups milk

  • 1/4

    teaspoon salt

  • 1

    cup Old El Paso™ Thick 'n Chunky salsa

Directions

Spray 13x9-inch 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 cups 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 cups 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.

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