Spice up your breakfast menus by serving an egg casserole featuring spicy sausage, green chiles and salsa.
Overnight Tex-Mex Egg Bake
- Prep Time 20 min
- Total 9 hr 25 min
- Ingredients 8
- Servings 10
Ingredients
- 12 oz bulk spicy pork sausage
- 5 cups frozen southern-style hash brown potatoes (from 32-oz bag)
- 1 can (4 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 teaspoon salt
- 1 cup thick & chunky salsa
Instructions
-
Step1Spray 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.
-
Step2Spread 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.
-
Step3Heat 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.
Nutrition
350
Calories
20g
Total Fat
19g
Protein
25g
Total Carbohydrate
5g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 350
- Calories from Fat
- 180
- Total Fat
- 20g
- 31%
- Saturated Fat
- 10g
- 49%
- Trans Fat
- 0g
- Cholesterol
- 175mg
- 59%
- Sodium
- 1120mg
- 47%
- Potassium
- 590mg
- 17%
- Total Carbohydrate
- 25g
- 8%
- Dietary Fiber
- 3g
- 11%
- Sugars
- 5g
- Protein
- 19g
% Daily Value*:
- Vitamin A
- 20%
- 20%
- Vitamin C
- 10%
- 10%
- Calcium
- 35%
- 35%
- Iron
- 10%
- 10%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 2 High-Fat Meat; 1 Fat;Carbohydrate Choice
1 1/2Tips from the
Pillsbury Kitchens
{{tipItemHeadingFormat.replace('{0}',props.index + 1)}}
© 2025 ®/TM General Mills All Rights Reserved