Rancher's Egg Bake

 

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)

• 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.