Tex-Mex Sausage and Egg Bake


I have no idea where I got this recipe, but it looks pretty tasty.  I am really big on breakfast meals for dinner, so if anyone makes this recipe,  please let me know how it turns out.

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
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.


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