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Over Night Tex-Mex Egg Bake Recipe
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® chopped green chiles, undrained
3 cups shredded Colby-Monterey Jack cheese (12 oz)
6 eggs
1 1/2 cups milk
1/4 teaspoon salt
1 cup Old El Paso® Thick 'n Chunky salsa
Directions
1 Spray 13x9-inch 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.
2 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.
3 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
squares. Serve with salsa.
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