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Cheesy Chile and Egg Bake
Cheesy Chile and Egg Bake
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Prep Time:
15 minutes
Total Time:
1 hour 5 minutes
Overnight cheesy egg bake for a crowd-friendly brunch.
Ingredients:
  • 1 package (12 oz) bulk pork sausage
  • 1 bag (28 oz) frozen O'Brien potatoes with peppers and onions, thawed, drained
  • 1 can (4 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)
Instructions:
  • Preheat oven to 350°F. Cook sausage in a 10-inch skillet over medium-high heat for 8 to 10 minutes, stirring occasionally, until browned; then drain.
  • Combine sausage, potatoes, chiles, and 1 cup of cheese in a large bowl. Transfer the mixture into a 13x9-inch (3-quart) glass baking dish without greasing it.
  • Combine eggs, Bisquick mix, milk, sour cream, and salt in a large bowl. Whisk until smooth and pour over potato mixture.
  • Bake for 35 to 45 minutes until a knife inserted in the center comes out clean. Sprinkle with crushed chips and the remaining cup of cheese, then bake for an additional 5 minutes until the cheese is melted.

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