Best Overnight Tex Mex Egg Bake Recipes

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OVERNIGHT TEX-MEX EGG BAKE



Overnight Tex-Mex Egg Bake image

Send to me from the Pillsbury site, and a great idea for the mornings you have company and don't want to spend a lot of time in the kitchen. Also, no need to wait - you can bake this right away if you like. Remember cubed hash brown potatoes are called "southern style" and shredded potatoes are called "country style" I cute this in half myself as it makes a lot, and just used enough of the potatoes to make a crust on the bottom but have posted as directed. It's also very versatile, use additions as your preference

Provided by Bonnie G 2

Categories     Breakfast

Time 1h5m

Yield 1 Casserole, 12 serving(s)

Number Of Ingredients 8

12 ounces bulk spicy pork sausage
5 cups frozen southern style hash brown potatoes, from 32 ounce bag
1 cun 4 . 5 ounces chopped green chili, undrained
3 cups colby monterey jack cheese, shredded (12 ounces)
6 eggs
1 1/2 cups milk
1/4 teaspoon salt
1 cup salsa

Steps:

  • Spray 13X9 inch glass baking dish with cooking spray.
  • In 10 inch skillet, cook sausage over medium heat 8-10 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 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.
  • 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.

Nutrition Facts : Calories 314.9, Fat 21.1, SaturatedFat 10.1, Cholesterol 144.1, Sodium 592.7, Carbohydrate 14.6, Fiber 1.8, Sugar 1.6, Protein 16.8

OVERNIGHT TEX-MEX EGG BAKE



Overnight Tex-Mex Egg Bake image

Spice up your breakfast menus by serving an egg casserole featuring spicy sausage, green chiles and salsa.

Provided by Opal Jackson-Cakmak

Categories     Other Main Dishes

Number Of Ingredients 1

overnight tex-mex egg bake

Steps:

  • 1. 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
  • 2. 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. 2 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. 3 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.

OVERNIGHT TEX-MEX EGG BAKE RECIPE - (4.2/5)



Overnight Tex-Mex Egg Bake Recipe - (4.2/5) image

Provided by á-176290

Number Of Ingredients 8

12 ounces bulk spicy pork sausage
5 cups frozen southern-style hash brown potatoes
1 (4.5-ounce) can Old El Paso™ chopped green chiles, undrained
3 cups shredded Colby-Monterey Jack cheese, about 12 ounces
6 eggs
1 1/2 cups milk
1/4 teaspoon salt
1 cup Old El Paso™ Thick 'n Chunky salsa

Steps:

  • 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.

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