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Overnight Ranchero Egg Bake

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Pillsbury Kitchens
Updated Apr 16, 2015
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This hearty Southwest-style breakfast is sure to satisfy your brunch crowd.

Overnight Ranchero Egg Bake

  • Prep Time 15 min
  • Total 9 hr 0 min
  • Ingredients 14
  • Servings 8
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Ingredients

  • 12 eggs
  • 1 1/2 cups milk
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon freshly ground pepper
  • 2 cups seasoned croutons
  • 1 can (15 oz) Progresso™ black beans, drained, rinsed
  • 2 cans (4 oz) Old El Paso™ Chopped Green Chiles
  • 1 ring (13 to 14 oz) fully cooked turkey smoked sausage, cut into 1/4-inch slices
  • 1 1/2 cups shredded sharp Cheddar cheese (6 oz)
  • 1/4 cup sliced green onions (4 medium)
  • 2 cups thick & chunky salsa
  • 1 cup sour cream
  • 1/4 cup chopped fresh cilantro
  • Quartered cherry tomatoes, if desired

Instructions

  • Step 
    1
    Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, beat eggs, milk, cumin and pepper with whisk. Stir in croutons, beans, green chiles, sausage and cheese. Pour into baking dish. Cover; refrigerate 8 hours or overnight.
  • Step 
    2
    Heat oven to 350°F. Uncover baking dish; bake 45 minutes or until set. Sprinkle onions over top. Garnish with salsa, sour cream, cilantro and tomatoes.

Nutrition

460 Calories
27g Total Fat
27g Protein
25g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
460
Total Fat
27g
0%
Saturated Fat
13g
0%
Sodium
1450mg
0%
Total Carbohydrate
25g
0%
Dietary Fiber
2g
0%
Protein
27g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Starch; 1 1/2 Vegetable; 1 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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