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Overnight Southwestern Egg and Sausage Bake

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Overnight Southwestern Egg and Sausage Bake
  • Prep 20 min
  • Total 9 hr 20 min
  • Ingredients 6
  • Servings 6
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Throw this make-ahead egg and sausage bake together the night before so it’s ready to go in the oven for breakfast the next morning.
Updated Sep 20, 2016

Ingredients

  • 1 lb bulk pork sausage
  • 6 eggs, slightly beaten
  • 3/4 cup baking mix
  • 1 can (4.5 oz) Old El Paso™ chopped green chiles
  • 1 cup shredded pepper Jack cheese (4 oz)
  • 1 cup milk

Steps

  • 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 eggs, baking mix, chiles, cheese and milk. Stir in cooked sausage; 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 55 minutes, or until knife inserted in center comes out clean and edges are deep golden brown. Cool 10 minutes before serving.

Tips from the Pillsbury Kitchens

  • tip 1
    Serve with side of salsa and/or sour cream.
  • tip 2
    Too spicy for you? Use a milder cheese like Colby-Monterey Jack cheese blend or mild Cheddar.

Nutrition Information

350 Calories, 24g Total Fat, 19g Protein, 13g Total Carbohydrate, 3g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
350
Calories from Fat
220
Total Fat
24g
38%
Saturated Fat
10g
48%
Trans Fat
1g
Cholesterol
240mg
79%
Sodium
780mg
32%
Potassium
240mg
7%
Total Carbohydrate
13g
4%
Dietary Fiber
0g
0%
Sugars
3g
Protein
19g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
6%
6%
Calcium
20%
20%
Iron
10%
10%
Exchanges:
0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 1 1/2 High-Fat Meat; 2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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