Overnight Tex-Mex Egg Bake

 

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

• 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.