Tex Mex Egg Casserole

For our family, we love having an egg casserole for our Easter brunch.  It's just comforting and yummy and all kinds of delicious.  We've made this casserole many times and each time we make it we love it more and more!  With the spicy goodness of sausage, salsa, and green chiles, one taste takes us back to our favorite vacation zone: Mexico!

I love that you make this the night before, and pull it out to bake the next morning. That way you can focus on your sides, like maybe this yummy chiliquiles  and this perfect Bloody Mary!

12 oz bulk sausage (your favorite!)

5 c frozen tex mex hashbrowns

1 can of chopped green chiles

3 c shredded Mexican cheese (or a colby/Monterey Jack mix)

6 eggs

1 1/2 c whole milk

1/4 salt

1 c salsa (your favorite)

1 c sour cream

cilantro for garnish

Prepare a 9 by 13 pan with cooking spray. Next, cook sausage in a skillet until no longer pink and then drain.  Spread the potatoes in the baking dish.  Sprinkle with sausage, chiles, and half of the shredded cheese.  In a bowl whisk eggs, milk and salt until well blended and then pour over the potatoes.  Sprinkle on the rest of the cheese.  Cover and refrigerate at least 8 hours.  

The next day, preheat oven to 350 and bake for 50-60 minutes. Remove from oven and let stand for 10 minutes.

Serve in squares, with a tablespoon of salsa, sour cream and a garnish of cilantro.

Happy Easter!