Mexican

Overnight Tex-Mex Egg Bake is for Breakfast.

Overnight Tex-Mex Egg Bake takes 20 minutes to prepare.

Overnight Tex-Mex Egg Bake takes 60 minutes to cook.

Overnight Tex-Mex Egg Bake makes 10 servings.

The ingredients for Overnight Tex-Mex Egg Bake are:

12 oz Hot Italian chicken sausage
5 C frozen shouther-style hash brown potatoes (32 oz bag)
1 can (4.5 oz) Old El Paso choped green chiles, undrained
6 eggs
1 1/2 C milk
1/4 tsp salt
1 C Old El Paso Thick n Chunky salsa

Here is how you make Overnight Tex-Mex Egg Bake:

spray 13x9" glass baking dish with cooking spray, Brown the sausage in separate skillet.Spread frozen potatoes in baking dish. Sprinkle with sausage, green chiles and 1 1/2 C of the cheese. In medium bown, beat eggs, milk and salt with fork or wire whisk until well blended. Pour over potato mixture. Sprinkle with the remaining 1 1/2 C cheese. Cover and refrigerate at least 8 hours but no longer than 12 hours.Bake in 350 F uncovered 50 to 60 miutes or until knife inserted near center comes out clean. Let stand 10 minutes. Cut into squares Serve with salsa.Serving Size: Divide into 10 equal servingsNumber of Servings: 10Recipe submitted by SparkPeople user KINISUE.

The nutritional information for Overnight Tex-Mex Egg Bake is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 316.0

• Total Fat: 12.6 g
• Cholesterol: 217.1 mg
• Sodium: 937.4 mg
• Total Carbs: 22.0 g
• Dietary Fiber: 2.1 g
• Protein: 27.3 g

Overnight Tex-Mex Egg Bake is Mexican cuisine.