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Overnight Sausage and Egg Bake

Name: Overnight Sausage and Egg Bake
Prep time: 20 min
Total time: 10 h 5 min
Yield: 6
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

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.

December 8, 2014

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.