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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 6 |
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Every biteful of this egg dish is loaded with crusty bread, hearty sausage, rich cheeses and outstanding flavor! Whenever I make this, the men ask for seconds and the women ask for the recipe. Ingredients:
10 slices english muffin toasting bread, cut into 1-inch cubes |
3/4 pound bulk pork sausage |
1 medium onion, chopped |
1 can (4 ounces) chopped green chilies |
2 cups (8 ounces) shredded monterey jack cheese |
4 ounces process cheese (velveeta), cubed |
5 eggs |
2 cups milk |
1 cup salsa |
Directions:
1. Place half the bread cubes in a greased 13-in. x 9-in. baking dish; set remaining bread aside. In a skillet over medium heat, cook sausage and onion until meat is no longer pink and onion is tender; drain. Stir in chilies.
2. Spoon half of the sausage mixture over bread; to with half of each cheese. Repeat layers of bread sausage mixture and cheese.
3. In a bowl, lightly beat eggs. Stir in milk and salsa. Pour over cheese; cover and refrigerate 8 hours or overnight. Remove from refrigerator 1 hour before baking.
4. Bake, uncovered, at 325° for 50-55 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting. Yield: 6-8 servings.
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