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Overnight Tex-Mex Egg Bake Recipe

This is  a great make ahead breakfast for a busy morning.  It’s one of the guys favorite weekend meals and will our big Boxing Day breakfast in the morning.

Overnight Tex-Mex Egg Bake Recipe


  • 12 oz bulk spicy pork sausage
  • 5 cups frozen southern-style hash brown potatoes
  • 1 can (4.5 ounces) chopped green chiles, undrained
  • 3 cups shredded Colby-Monterey Jack cheese (12 oz)
  • 6 eggs
  • 1 1/2 cups milk
  • 1/4 teaspoon salt
  • 1 cup salsa


  1. Spray 13×9-inch glass baking dish with cooking spray. In 10-inch skillet, cook sausage over medium heat 8 to 10 minutes, stirring occasionally, until no longer pink. Drain on paper towel.
  2. Spread frozen potatoes in baking dish. Sprinkle with sausage, green chiles and 1 1/2 cups of the cheese. In medium bowl, beat eggs, milk and salt with fork or wire whisk 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.
  3. 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.

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