Friday, September 19, 2014

Breakfast For Dinner...mmm


Breakfast is great any time of the day. Take this recipe for example.

Overnight Tex-Mex Egg Bake


12 oz bulk spicy pork sausage
5 cups frozen southern-style has brown potatoes (from 32-oz bag)
1 can (4.5 ounces) 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 salsa


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.

Heave oven to 350 degrees F. Bake uncovered 50-60 minutes or until knife inserted near center comes out clean. Let stand 10 minutes. Cut into swuares. Serve with salsa.

Makes 10 servings.

Source: Betty Crocker. You can find it here.

Notes: This is so good. You can serve it with sour cream too, but it is great with just the salsa, so it isn't necessary.

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