Overnight Tex-Mex Egg Bake

By lbgtdep

Ingredients

• 12 oz bulk spicy pork sausage
• 5 cups frozen southern-style hash brown potatoes (from 32-oz bag)
• 1 can (4.5 ounces) Old El Paso™ chopped green chiles, undrained
• 3 cups shredded Colby-Monterey Jack cheese (12 oz)
• 6 eggs
• 1 1/2 cups milk
• 1/4 teaspoon salt
• 1 cup Old El Paso™ Thick 'n Chunky salsa

Preparation

Step 1

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.
Tips
If you can’t find a 12-ounce package of pork sausage, you can use a 16-ounce package.

No need to wait! You can bake this dish right away if you like.

Warm corn bread with honey butter and a fruit salad of orange, grapefruit and mango pieces give your brunch a southwestern flair.

Cubed hash brown potatoes are called “southern-style,” and shredded potatoes are called “country-style.” Either one can be used in casseroles like this.