This Southwest Egg Bake recipe is simple to prepare, and great to make ahead for Sunday morning. I added a little Tabasco to give it some heat, but that’s easily omitted if you don’t like things too spicy. You could also add red peppers to give it some color.

Southwest Egg Bake
1 lb. spicy sausage, cooked and drained
1 2-lb. bag cubed potatoes (Southern-style hash browns)
1 4.5-oz. can green chilies, undrained
3 C. shredded Mexican-style cheese
6 eggs
1 1/2 C. milk
1/2 tsp. salt
Tabasco, according to taste

Spray a 9×13 baking ban with nonstick cooking spray.  Spread the cubed potatoes at the bottom of the pan.  Next, add the sausage and green chilies and 1 1/2 C. of the cheese.  In a bowl, whisk the eggs, milk and salt together.   Pour the egg mixture over the potato/sausage mixture.  Top with remaining cheese.  Cover and refrigerate overnight.  Bake at 350 degrees for 50-60 minutes.  Serve with salsa and sour cream.

Recipe adapted from the Betty Crocker website.

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