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Overnight Tex-Mex Egg Bake

Spice up your breakfast menus by serving an egg casserole featuring spicy sausage, green chiles and salsa.

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 (53) 15 Reviews
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  • Prep Time 20 min
  • Total Time 9 hr 25 min
  • Servings 10

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

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LOCATION

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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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
350
(
Calories from Fat
180),
% Daily Value
Total Fat
20g
20%
(Saturated Fat
10g,
10%
Trans Fat
0g
0%
),
Cholesterol
175mg
175%;
Sodium
1120mg
1120%;
Total Carbohydrate
25g
25%
(Dietary Fiber
3g
3%
  Sugars
5g
5%
),
Protein
19g
19%
;
% Daily Value*:
Vitamin A
20%;
Vitamin C
10%;
Calcium
35%;
Iron
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 Choices:
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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