Overnight Tex Mex Egg Bake

By rickfanciullo

Requires 8 hours in refrigerator before baking

Ingredients

• 12 oz bulk spice pork sausage
• 5 cups frozen southern style hash browns (32 oz bag)
• 1 can (4.5 oz) 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 t salt
• 1 Cup Old El Paso Thick and Chunky salsa

Preparation

Step 1

1.Spray 13 x 9 inch baking dish with cooking spray.

2. In a 10 inch skillet, cook sausage over med heat (8-10 min), stirring occasionally - until no longer pink. Drain on paper towel.

3.Spread frozen potatoes in baking dish. Sprinkle with sausage, chiles and 1 1/2 cups of the cheese.

4. Cover and place in refrig for min 8 hrs an dmax 12 hours.

5. Heat oven to 350 F. and bake for 50 -60 minutes uncovered. Or, until stick knife in center and comes out clean.

6. Let stand 10 minutes, cut into squares and serve with salsa.