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Overnight Tex-Mex Egg Bake Recipe

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This recipe for Overnight Tex-Mex Egg Bake is from COOKING WITH CORNERBANK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
12 oz bulk spicy pork sausage
5 cups frozen southern-style hash brown potatoes (32 oz bag)
1 can (4.5 oz) chopped green chilies, undrained.
3 cups shredded Colby-Monterey Jack cheese (12 oz)
6 eggs
1 1/2 cups milk
1/4 tsp salt
1 cup thick 'n chunky salsa
Directions:
Directions:
Spray 13 x 9 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 mixutre. Sprinkle with remaining 1 1/2 cups cheese. Cover and refrigerate at least 8 hours but no longer than 12 hours.

Heat oven to 350ºF. Bake uncovered 50 to 60 minutes or until knife inserted near center comes out clean. Let stand 10 minutes. Serve with salsa.
Number Of Servings:
Number Of Servings:
10

 

 

 

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