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Tex-Mex Eggs Recipe

Every biteful of this egg dish is loaded with crusty bread, hearty sausage, rich cheeses and outstanding flavor! Whenever I make this, the men ask for seconds and the women ask for the recipe.

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Tex-Mex Eggs Recipe

Prep: 15 min. + chilling Bake: 50 min.

Yield: 6-8 Servings

15 50 65

Ingredients

10 slices English muffin toasting bread, cut into 1-inch cubes
3/4 pound bulk pork sausage
1 medium onion, chopped
1 can (4 ounces) chopped green chilies
2 cups (8 ounces) shredded Monterey Jack cheese
4 ounces process cheese (Velveeta), cubed
5 eggs
2 cups milk
1 cup salsa

Directions

Place half the bread cubes in a greased 13-in. x 9-in. baking dish; set remaining bread aside. In a skillet over medium heat, cook sausage and onion until meat is no longer pink and onion is tender; drain. Stir in chilies.
Spoon half of the sausage mixture over bread; to with half of each cheese. Repeat layers of bread sausage mixture and cheese.
In a bowl, lightly beat eggs. Stir in milk and salsa. Pour over cheese; cover and refrigerate 8 hours or overnight. Remove from refrigerator 1 hour before baking.
Bake, uncovered, at 325° for 50-55 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting. Yield: 6-8 servings.

Originally published as Tex-Mex Eggs in Country Pork , p90