Cheesy Tex-Mex Egg Casserole

• 10 slices Texas toast white sandwich bread
• 1 lb. breakfast pork sausage, cooked, drained
• 3/4 lb. (12 oz.) VELVEETA, cut into 1/2-inch cubes
• 1 cup TACO BELL Thick & Chunky Salsa
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese
• 2 cups milk
• 10 eggs
• 2 Tbsp. chopped fresh cilantro

1. Cut 2 bread slices in half.
2. Layer half each of the bread slices, sausage, VELVEETA and salsa in 13x9-inch baking dish sprayed with cooking spray; repeat layers.
3. Microwave cream cheese in large microwaveable bowl on HIGH 30 to 40 sec.
4. or until softened; whisk until creamy.
5. Gradually add milk, about 1/4 cup at a time, whisking after each addition until blended.
6. Whisk in eggs.
7. Pour over ingredients in baking dish; cover with foil.
8. Refrigerate overnight.
9. Heat oven to 350 degrees F. Bake casserole (covered) 50 min.
10. or until knife inserted in center comes out clean, uncovering for the last 20 min.
11. Sprinkle with cilantro before serving.

white sandwich bread, pork sausage, taco, philadelphia cream cheese, milk, eggs, fresh cilantro

Taken from www.kraftrecipes.com/recipes/cheesy-tex-mex-egg-casserole-181542.aspx (may not work)