Tex-Mex Eggs

Name: Tex-Mex Eggs
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 shredded Monterey Jack cheese; 4 ounces process cheese (Velveeta), cubed; 5 large eggs; 2 cups whole milk; 1 cup salsa

9 ingredients

4 steps

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 shredded Monterey Jack cheese
4 ounces process cheese (Velveeta), cubed
5 large eggs
2 cups whole milk
1 cup salsa

Directions

1

Place half the bread cubes in a greased 13x9-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.
2

Spoon half of the sausage mixture over bread; to with half of each cheese. Repeat layers of bread sausage mixture and cheese.
3

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.
4

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.