Breakfast doesn’t have to be boring! Spice it up by serving this Tex-Mex egg casserole featuring spicy sausage, green chiles and salsa.
Overnight Tex-Mex Egg Bake
12 oz bulk spicy pork sausage
5 cups frozen southern-style hash brown potatoes (from 32-oz bag)
1 can (4.5 ounces) chopped green chiles, undrained
3 cups (12 oz) shredded Colby-Monterey Jack cheese
1 1/2 cups milk
1/4 teaspoon salt
1 cup Thick ‘n Chunky salsa
Get the complete recipe and directions at BettyCrocker.com.