| 1 2/3 | cups Original Bisquick® mix |
| 1 | tablespoon Old El Paso® taco seasoning mix (from 1-oz package) |
| 1/3 | cup milk |
| 8 | eggs, slightly beaten |
| 3 | cups milk |
| 1/2 | cup chopped drained roasted red bell peppers (from 7-oz jar) |
| 1 | can (4.5 oz) Old El Paso® chopped green chiles, drained |
| 1 | cup shredded Mexican 4-cheese blend (4 oz) |
Serve with...
Mocha Streusel Coffee Cake
Total Time:
2 hours 30 min
| 1. | Heat oven to 450°F. Generously grease bottom and sides of 13x9-inch (3-quart) glass baking dish with shortening or cooking spray. In small bowl, stir Bisquick mix, taco seasoning mix and 1/3 cup milk until soft dough forms. Pat dough in bottom of baking dish. Bake 8 minutes. Cool 30 minutes. |
| 2. | Heat oven to 350°F. In medium bowl, beat eggs, 3 cups milk, the roasted peppers and chiles with wire whisk or fork until blended. Pour over cooled crust.
|
| 3. | Cover with foil; bake 30 minutes. Uncover; bake 40 to 50 minutes longer or until knife inserted in center comes out clean. Sprinkle with cheese. Let stand 10 minutes before cutting. |
| Not recommended. |
|
| Garnish this cheesy southwestern-style egg bake with sour cream, cherry tomato quarters and avocado slices, then sprinkle a little taco seasoning mix over the sour cream. |
Nutrition Information:
300 ( 140); 15g ( 7g, 1g); 235mg; 840mg; 24g ( 1g, 9g); 15g 30%; 20%; 25%; 10% 1 1/2 ; 0 ; 0 ; 1 1/2 ; 1 1/2 1 1/2