Overnight Tex-Mex Egg Bake

Submitted by Bonnie G #2

"Send to me from the Pillsbury site, and a great idea for the mornings you have company and don't want to spend a lot of time in the kitchen. Also, no need to wait - you can bake this right away if you like. Remember cubed hash brown potatoes are called "southern style" and shredded potatoes are called "country style" I cute this in half myself as it makes a lot, and just used enough of the potatoes to make a crust on the bottom but have posted as directed. It's also very versatile, use additions as your preference"

 

• Ready In: 1hr 5mins
• Ingredients: 8
• Yields: 1 Casserole
• Serves: 12

ingredients

• 12 ounces bulk spicy pork sausage
• 5 cups frozen southern style hash brown potatoes, from 32 ounce bag
• 1 cun 4 . 5 ounces chopped green chili, undrained
• 3 cups colby monterey jack cheese, shredded (12 ounces)
• 6 eggs
• 1 1⁄2 cups milk
• 1⁄4 teaspoon salt
• 1 cup salsa

directions

1. Spray 13X9 inch glass baking dish with cooking spray.
2. In 10 inch skillet, cook sausage over medium heat 8-10 minutes, stirring occasionally, until no longer pink.
3. Drain on paper towel.
4. Spread frozen potatoes in baking dish.
5. Sprinkle with sausage, green chiles and 1 1/2 cups of cheese.
6. In medium bowl, beat eggs, milk and salt with fork or wire whisk until well blended.
7. Pour over potato mixture.
8. Sprinkle with remaining 1 1/2 cups cheese.
9. Cover and refrigerate at least 8 hours, but no longer than 12 hours.
10. Heat oven to 350.
11. Bake uncovered 50 to 60 minutes or until knife inserted near center comes out clean.
12. Let stand 10 minutes,.
13. Cut into squares.
14. Serve with Salsa.