Poblano-Chorizo Egg Bake

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

  • prep time 40 min
  • total time 1 hr 50 min
  • ingredients 14
  • 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
  • 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.
  • 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;
    Carbohydrate Choices:
    2
    *Percent Daily Values are based on a 2,000 calorie diet.
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