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Overnight Tex-Mex Egg Bake
Ingredients
  • 12 oz bulk spicy pork sausage
  • 5 cups frozen southern-style hash brown potatoes (from 32-oz bag)
  • 1 can (4.5 ounces) Old El Paso™ chopped green chiles, undrained
  • 3 cups shredded Colby-Monterey Jack cheese (12 oz)
  • 6 eggs
  • 1 ½ cups milk
  • ¼ teaspoon salt
  • 1 cup Old El Paso™ Thick 'n Chunky salsa
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