Ingredients Jump to Instructions ↓

  1. 10 slices English muffin toasting bread, cut into 1-inch cubes

  2. 3/4 pound bulk pork sausage

  3. 1 medium onion, chopped

  4. 1 can (4 ounces) chopped green chilies

  5. 2 cups (8 ounces) shredded Monterey Jack cheese

  6. 4 ounces process cheese (Velveeta), cubed

  7. 5 eggs

  8. 2 cups milk

  9. 1 cup salsa

Instructions Jump to Ingredients ↑

  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. 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. Yield: 6-8 servings.


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