Overnight Tex-Mex Egg Bake

By Kmac_4

Ingredients

• 12 oz. bulk spicy pork sausage
• 5 C frozen southern style hash brown potatoes (from 32 oz. bag)
• 1 can (4.5 oz) chopped green chiles, undrained
• 3 C shredded colby monterey jack cheese (12 oz)
• 6 eggs
• 1 1/2 C milk
• 1/4 t salt
• 1 C salsa

Preparation

Step 1

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 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. Bake uncovered 50 to 60 minutes or until knife inserted near center comes out clean. Let stand 10 minutes. Serve with salsa.