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Steps
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.
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Turn this brunch dish into a tasty supper by serving your favorite taco toppers on the side. Try shredded lettuce, chopped fresh tomatoes, sour cream, sliced ripe olives and chopped green onions.
If you like, assemble the casserole the night before, but don’t bake it. Cover tightly and refrigerate until ready to bake. The next morning, uncover and bake as directed.
Top off this Mexican-style egg bake with a spoonful of salsa, a dollop of sour cream or a scoop of guacamole.
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