Shelly's Recipe

OVERNIGHT MEXICAN EGG BAKE

Category: Breakfast Casseroles

1 lb of sausage
18 eggs
1/3 cup of sour cream
1 cup of salsa
1 1/2 cup shredded cheddar, colby jack cheese, or monterey jack cheese

Cook sausage until done, drain, and set aside.

In a bowl crack eggs and whisk together well. Cook and scramble eggs until done. Let cool.

Once the meat and eggs are cool, combine meat, scrambled eggs, sour cream, salsa, and cheese into a large bowl (reserve a little cheese for topping).

Place into several pans and sprinkle with remaining cheese. Cover and refrigerate overnight or until you are ready to bake them. I bake each pan as I need it.

To bake, uncover and bake at 350 for 15-20 minutes or until heated through and cheese is melted.