Monday, November 17, 2014

Overnight Tex-Mex Egg Bake


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)


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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 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.


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.

Expert Tips

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.


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