Here's a cheesy egg casserole with flavor as big as Texas—and Mexico, too. Made with pork sausage and chunky salsa, it's a sure hit for the brunch crowd.
What You Need
Original recipe yields 12 servings
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 egg s
2 Tbsp. chopped fresh cilantro
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Let's Make It
Cut 2 bread slices in half. Layer half each of the bread slices, sausage, VELVEETA and salsa in 13x9-inch baking dish sprayed with cooking spray; repeat layers.
Microwave cream cheese in large microwaveable bowl on HIGH 30 to 40 sec. or until softened; whisk until creamy. Gradually add milk, about 1/4 cup at a time, whisking after each addition until blended. Whisk in eggs. Pour over ingredients in baking dish; cover with foil. Refrigerate overnight.
Heat oven to 350ºF. Bake casserole (covered) 50 min. or until knife inserted in center comes out clean, uncovering for the last 20 min. Sprinkle with cilantro before serving.
Save 50 calories and 6g of fat, including 4g of sat fat, per serving by preparing with reduced-fat breakfast pork sausage, 2% VELVEETA, PHILADELPHIA Neufchatel Cheese and fat-free milk.
Prepare using Mexican chorizo.
Calories From Fat
% Daily Value*
Total Fat 21g
Saturated Fat 11g
Trans Fat 0g
Total Carbohydrates 23g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.