Tex-Mex Eggs


  • 10 slices English muffin toasting bread, cut into 1 inch cubes
  • 3/4 lb. bulk pork sausage
  • 1 medium onion, chopped
  • 1 can (4 oz.) chopped green chilies
  • 2 C. shredded Monterey Jack cheese
  • 4 oz. process American cheese, cubed
  • 5 eggs
  • 2 C. milk
  • 1 C. salsa
  1. Place half the bread cubes in a greased 13 x 9 inch baking dish; set remaining bread aside.
  2. In a skillet cook sausage and onion until meat is no longer pink and onion is tender. Drain. Stir in chilies.
  3. Spoon half of mixture over bread; top with half of each cheese. Repeat layers of bread, sausage mixture and cheese.
  4. In a bowl, lightly beat eggs. Stir in milk and salsa. Pour over cheese, cover and refrigerate 8 hours or overnight
  5. Remove from refrigerator 1 hour before baking. Bake uncovered at 325º for 50-55 minutes or until a knife inserted near center comes out clean.
  6. Let stand 5 minutes before cutting and serving.


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