Overnight Sausage and Egg Bake

overnight sausage and egg bake Breakfast
Overnight Sausage and Egg Bake
  • Prep 20 min
  • Total 10 hr 5 min
  • Servings 6

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.


  • 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


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  • 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.

No nutrition information available for this recipe

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