Tex-Mex Eggs

• 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

1. 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.
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 325u0b0 for 50-55 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting.

bread, pork sausage, onion, green chilies, shredded monterey, process cheese, eggs, milk, salsa

Taken from www.tasteofhome.com/recipes/tex-mex-eggs/ (may not work)