Cheesy Chile and Egg Bake

 

1

package (12 oz) bulk pork sausage

1

bag (28 oz) frozen O'Brien potatoes with peppers and onions, thawed, drained

1

can (4.5 oz) Old El Paso® chopped green chiles, drained

1

package (8 oz) Monterey Jack cheese with jalapeño peppers, shredded (2 cups)

8

eggs

1/2

cup Original Bisquick® mix

1 1/4

cups milk

1

container (8 oz) sour cream

1

teaspoon salt

1

cup tortilla chips, crushed (1/2 cup)

• 1 Heat oven to 350°F. In 10-inch skillet, cook sausage over medium-high heat 8 to 10 minutes, stirring occasionally, until no longer pink; drain.
• 2 In large bowl, stir together sausage, potatoes, chiles and 1 cup of the cheese. Spoon into ungreased 13x9-inch (3-quart) glass baking dish.
• 3 In large bowl, beat eggs, Bisquick mix, milk, sour cream and salt with fork or wire whisk until blended. Pour over potato mixture.
• 4 Bake 35 to 45 minutes or until knife inserted in center comes out clean. Sprinkle with crushed chips and remaining 1 cup cheese. Bake about 5 minutes longer or until cheese is melted.