Tex-Mex Sausage and Egg Bake

By dcarriger56

Spice up your breakfast menu by serving an egg casserole featuring spicy sausage, green chilies and salsa

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 or chopped green chilies, undrained
• 3 cups shrdded Colby-Monterey Jack cheese (12 oz.)
• 6 eggs
• 1 1\2 cups milk
• 1\4 teaspoon salt
• 1 cup Old El Paso or Thick and Chunky salsa

Preparation

Step 1

spray 13x9-inch glass baking dish with cooking spray. In 10-inch skillet, cook sauage over medium heat 8 to 10 minutes, stirring occasionally, until no longer pink. Drain on paper towel.
Spring frozen potatoes in baking dish. Sprinkle with sauage, green chilies and 1 1\2 cups 0f 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 then 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 sqares, Serve with salsa