Overnight Egg and Sausage Bake

Bake this delicious recipe featuring eggs, cheese and sausage for breakfast, that has been put together the night before - serve with Old El Paso® Thick 'n Chunky salsa.

  • prep time 20 min
  • total time 9 hr 25 min
  • ingredients 8
  • servings 6

Ingredients

1
lb bulk chorizo or pork sausage
1
cup baking 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
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    510
    (
    Calories from Fat
    320),
    % Daily Value
    Total Fat
    36g
    36%
    (Saturated Fat
    13g,
    13%
    Trans Fat
    1/2g
    1/2%
    ),
    Cholesterol
    300mg
    300%;
    Sodium
    1080mg
    1080%;
    Total Carbohydrate
    17g
    17%
    (Dietary Fiber
    0g
    0%
      Sugars
    7g
    7%
    ),
    Protein
    29g
    29%
    ;
    % Daily Value*:
    Vitamin A
    15%;
    Vitamin C
    0%;
    Calcium
    30%;
    Iron
    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 Choices:
    1
    *Percent Daily Values are based on a 2,000 calorie diet.
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