Poblano-Chorizo Egg Bake

Celebrate Cinco de Mayo, or any special morning, with this egg dish filled with chorizo sausage, poblano chiles, even nacho chips!

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Prep Time 40 min
Total Time 1 hr 50 min
Servings 12

Ingredients

2: large poblano chiles

1: lb fresh bulk chorizo sausage

2: cans (8 oz each) Pillsbury® Place 'n Bake™ refrigerated crescent rounds

1: can (15 oz) Progresso® black beans, drained, rinsed

1: cup plum (Roma) tomatoes, seeded and coarsely chopped (about 4)

1: cup shredded Cheddar cheese (4 oz)

1: cup shredded Monterey Jack cheese (4 oz)

10: eggs

1 1/2: cups milk

1/2: teaspoon ground cumin

: Salt and pepper, if desired

2: tablespoons milk

2/3: cup nacho-flavored tortilla chips, crushed

: Salsa, if desired

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Directions

1 Set oven control to broil. Place chiles on broiler pan. Broil with tops 2 inches from heat, turning frequently, 6 to 8 minutes or until skins are blistered and lightly charred. Transfer chiles to resealable food-storage plastic bag; seal bag and place in bowl of ice water 5 to 10 minutes. Remove skin by running fingers down each chile. Cut stem and top off each chile. Cut slit down side, and remove seeds. Coarsely chop chiles; set aside.
2 Heat oven to 350°F. Spray bottom only of 13x9-inch (3-quart) glass baking dish with cooking spray.
3 In 10-inch skillet, cook sausage over medium-high heat about 7 minutes or until thoroughly browned, breaking into small pieces. Drain well; move to plate lined with paper towel. Pat with towel to remove additional grease.
4 Separate dough into total of 16 rounds. Cut each of 9 rounds into 4 pieces. Arrange pieces evenly in baking dish. Cut remaining 7 rounds in half for topping; set aside.
5 Spread sausage, black beans, tomatoes and both cheeses evenly in pan over crescent pieces.
6 In large bowl, beat eggs, 1 1/2 cups milk, the cumin, chopped chiles, salt and pepper with wire whisk until well blended. Pour over mixture in baking dish. Press down with back of spoon, making sure all ingredients are covered with egg mixture.
7 Dip reserved crescent halves into 2 tablespoons milk, and roll in crushed chips. Place around edge of pan.
8 Bake 52 to 57 minutes or until edges are deep golden brown and center is set. Let stand 10 minutes before serving. Cut into squares. Serve with salsa.

EXPERT TIPS

Expert Tips

Prepare and refrigerate up to 2 hours before baking.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 520
Calories from Fat: 300),

% Daily Value

Total Fat: 33g; 33%
(Saturated Fat 14g, 14% Trans Fat 0g 0% ),
Cholesterol: 230mg; 230%;
Sodium: 960mg; 960%;
Total Carbohydrate: 31g; 31%
(Dietary Fiber 3g 3% Sugars 6g 6% ),
Protein: 26g; 26%

% Daily Value*:

Vitamin A: 15%;
Vitamin C: 15%;
Calcium: 20%;
Iron: 20%;

Exchanges:

1 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; 3 High-Fat Meat; 1 1/2 Fat;