Overnight Tex-Mex Egg Bake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
12 oz Hot Italian chicken sausage5 C frozen shouther-style hash brown potatoes (32 oz bag)1 can (4.5 oz) Old El Paso choped green chiles, undrained6 eggs1 1/2 C milk1/4 tsp salt1 C Old El Paso Thick n Chunky salsa
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 servings
Number of Servings: 10
Recipe submitted by SparkPeople user KINISUE.
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 servings
Number of Servings: 10
Recipe submitted by SparkPeople user KINISUE.
Nutritional Info 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
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