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Overnight Chorizo and Egg Bake
At a Glance
- Prep
- 15 minutes
- Cook
- 60 minutes
- Total
- 1 hr 10 min
- Yield
- 6.00 serving(s)
Categories
- Casserole
Cuisine
- Mexican-inspired
Cooking Method
- Bake
Difficulty
- Easy
Dietary
- Non-Vegetarian
Allergens
- Possible Milk — check ingredient labels
- Possible Mustard — check ingredient labels
- Possible Eggs — check ingredient labels
Servings & Nutrition
Original recipe serves 6. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Overnight Chorizo and Egg Bake brings together 1 lb bulk chorizo sausage or 1 lb pork sausage, 1 cup original Bisquick baking mix, 1 cup shredded monterey jack pepper cheese (4 0z) in a practical dish for home cooking. It takes about 1 hr 10 min to prepare and cook. It makes approximately 6 servings.
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Ingredients
- 1 lb bulk chorizo sausage or 1 lb pork sausage
- 1 cup original Bisquick baking mix
- 1 cup shredded monterey jack pepper cheese (4 0z)
- 2 cups milk
- 2 teaspoons chopped cilantro
- 1 teaspoon ground mustard
- 6 eggs, slightly beaten
- old el paso thick 'n chunky salsa, if desired
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Instructions
Spray 8-inch square (2 quart) glass baking dish with cooking spray. Cook sausage over medium high heat 5 to 7 minutes, stirring occasionally, until no longer pink; drain.
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.
AHeat over to 350°F Bake uncovered 50 to 60 minutes or until knife inserted in center comes out clean. Serve with salsa.
Makes 6 servings.
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