'Overnight Tex-Mex Egg Bake'
Source: Betty Crocker
12 oz pork sausage (I used pre-cooked crumbles)
5 cups frozen southern-style hash brown potatoes (from 32-oz bag)
1 can (4.5 ounces) chopped green chiles, undrained
3 cups shredded Colby-Jack cheese (12 oz)
1 1/2 cups milk
1/4 teaspoon salt
1 cup salsa
1. Spray 13x9-inch glass baking dish with cooking spray.
2. Spread frozen potatoes in baking dish. Sprinkle with sausage, green chiles and 1 1/2 cups of the cheese. (If you're not using the pre-cooked stuff, then cook your sausage in a skillet first, breaking it up till it's no longer pink...about 8-10 minutes),
3. In medium bowl beat eggs, milk and salt 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.
4. IN THE MORNING: 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, chopped green onions, and sour cream if desired.