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Tex-Mex Eggs

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.
  • Total Time
    Prep: 15 min. + chilling Bake: 50 min.
  • Makes
    6-8 servings


  • 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 shredded Monterey Jack cheese
  • 4 ounces process cheese (Velveeta), cubed
  • 5 large eggs
  • 2 cups whole milk
  • 1 cup salsa


  • Place half the bread cubes in a greased 13x9-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.
  • Spoon half of the sausage mixture over bread; to with half of each cheese. Repeat layers of bread sausage mixture and cheese.
  • 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.
  • 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.

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