Cheesy Chile and Egg Bake
Brunch for a bunch? Whip up an easy cheesy egg bake you can prep the night before.
Ingredient
- 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)
Direction
- 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.
- In large bowl, stir together sausage, potatoes, chiles and 1 cup of the cheese. Spoon into ungreased 13x9-inch (3-quart) glass baking dish.
- In large bowl, beat eggs, Bisquick mix, milk, sour cream and salt with fork or wire whisk until blended. Pour over potato mixture.
- 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.
