Overnight Chorizo and Egg Bake

  • Prep Time 20 min
  • Total Time 9 hr 25 min
  • Servings 6

Ingredients

Ingredients

1
lb bulk chorizo or pork sausage
1
cup Original Bisquick™ mix
1
cup shredded pepper Jack cheese (4 oz)
2
cups milk
2
teaspoons chopped fresh cilantro
1
teaspoon ground mustard
6
eggs, slightly beaten
Old El Paso™ Thick 'n Chunky salsa, if desired

Directions

Directions

  • 1 Spray 8-inch square (2-quart) glass baking dish with cooking spray. In 10-inch skillet, cook sausage over medium-high heat 5 to 7 minutes, stirring occasionally, until no longer pink; drain.
  • 2 In large bowl, mix sausage and remaining ingredients except salsa. Pour into baking dish. Cover; refrigerate at least 8 hours but no longer than 24 hours.
  • 3 Heat oven to 350°F. Bake uncovered 50 to 60 minutes or until knife inserted in center comes out clean. Serve with salsa.

Notes










Tips

Expert Tips

This breakfast bake is perfect for overnight house guests. Serve with purchased raspberry muffins and fresh orange juice.

Try substituting 1 cup shredded Mexican-style taco-flavored cheese for the pepper Jack cheese; don’t forget the salsa.

Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
510
Calories from Fat
320
% Daily Value
Total Fat
36g
55%
Saturated Fat
13g
66%
Trans Fat
1/2g
Cholesterol
300mg
100%
Sodium
1080mg
45%
Potassium
450mg
13%
Total Carbohydrate
17g
6%
Dietary Fiber
0g
0%
Sugars
7g
Protein
29g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
0%
0%
Calcium
30%
30%
Iron
15%
15%
Exchanges:
1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.