Betty Crocker Brunch - (Page 16) egg bakes & more Do-AheAD Tex-Mex Sausage and Egg Bake Prep Time: 20 Minutes Start to Finish: 9 Hours 25 Minutes Servings: 10 In medium bowl, beat eggs, milk and salt with fork or wire whisk until well blended. Pour over potato mixture. Sprinkle with remaining 1½ cups cheese. Cover; 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 before cutting into squares. Serve with salsa. High Altitude (3500-6500 ft): No change. Nutrition Information Per Serving: 1 ServINg: Calories 350 (Calories from Fat 180); Total Fat 20g (Saturated Fat 10g); Cholesterol 175mg; Sodium 1120mg; Total Carbohydrate 25g (Dietary Fiber 3g); Protein 19g 12 oz bulk spicy pork sausage 5 cups frozen southern-style hash brown potatoes (from 32-oz bag) 1 can (4.5 oz) Old El Paso® chopped green chiles, undrained 3 cups shredded Colby-Monterey Jack cheese (12 oz) 6 eggs 1½ cups milk ¼ teaspoon salt 1 cup Old El Paso® Thick ’n Chunky salsa 1. Spray 13x9-inch (3-quart) 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 1½ cups of the cheese. Tip » DID You KNow? Cubed hash brown potatoes are called “southern-style,” and shredded potatoes are called “country-style.” Either one can be used in casseroles like this. 16 Betty Crocker Brunch
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