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Overnight Sausage and Egg Bake

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  • Prep 20 min
  • Total 10 hr 5 min
  • Servings 6
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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.
Created Dec 8, 2014
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Ingredients

  • 500 g bulk chorizo or pork sausage
  • 1 cup (250 mL) Bisquick* Mix
  • 1 cup (250 mL) shredded Monterey Jack or Cheddar cheese
  • 2 cups (500 mL) milk
  • 2 tsp (10 mL) chopped fresh cilantro
  • 1 tsp (5 mL) ground mustard
  • 6 eggs, slightly beaten
  • Old El Paso* Thick 'N Chunky Salsa

Steps

  •  
    1
    Spray 8-inch square (2-quart) glass baking dish with nonstick cooking spray. In large 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 350ºF. Bake uncovered 50 to 60 minutes or until knife inserted in centre comes out clean. Serve with salsa.

Nutrition Information

No nutrition information available for this recipe
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