With the holiday’s fast approaching I thought I would test out some easy make ahead breakfast items that your guest can enjoy. I made this in 2 pans to make it stretch, but I think making it in one would work better and give you a thicker casserole. We liked the flavor with the cheeses and green chilies added.
Overnight Tex-Mex Egg Bake
(Adapted from Pillsbury)
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)
1 1/2 cups milk
1/4 teaspoon salt
1 cup Old El Paso™ Thick ‘n Chunky salsa
Spray 13×9-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.
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.
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.
If you can’t find a 12-ounce package of pork sausage, you can use a 16-ounce package.
No need to wait! You can bake this dish right away if you like.
Warm corn bread with honey butter and a fruit salad of orange, grapefruit and mango pieces give your brunch a southwestern flair.
Cubed hash brown potatoes are called “southern-style,” and shredded potatoes are called “country-style.” Either one can be used in casseroles like this.