Overnight Tex-Mex Egg Bake

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Nutritional Info
  • 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

View full nutritional breakdown of Overnight Tex-Mex Egg Bake calories by ingredient
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Number of Servings: 10


    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


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.

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