Monday, November 10, 2014

Southwest Egg Bake

· 1 (2-pound) bag frozen cubed hash brown potatoes
· 1 pound mild sausage, cooked and drained
· 1 (4.5 ounce) can green chilies, undrained
· 3 cups shredded Mexican style cheese
· 6 eggs
· 1½ cups milk
· ½ teaspoon salt

1. Spray a 9x13 inch baking dish with cooking spray. Spread the potatoes on the bottom of the pan. Add the sausage, green chilies and 1 ½ cups cheese.
2. In a bowl, whisk together the eggs, milk and salt. Pour the egg mixture over the sausage. Top with the remaining cheese.
3. Cover and refrigerate overnight. Bake at 350 degrees for 50-60 minutes. Serve with salsa and sour cream.

No comments:

Post a Comment