Overnight Tex-Mex Egg Bake

"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"
 
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photo by Bonnie G #2 photo by Bonnie G #2
photo by Bonnie G #2
Ready In:
1hr 5mins
Ingredients:
8
Yields:
1 Casserole
Serves:
12
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ingredients

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directions

  • 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.

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RECIPE SUBMITTED BY

<p>As of 6-14-2013 DH will be completing his tour in Trinidad, which has been a wonderful adventure; and returning home to Dayton, WA.&nbsp; We'll miss all our friends and time there, but looking forward to enjoying home life on the ranch for awhile, while we see what the next adventure might bring.</p> 8726453"
 
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