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Cheesy Chile and Egg Bake

Betty Crocker Kitchens
Updated Jan 20, 2010
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Brunch for a bunch? Whip up an easy cheesy egg bake you can prep the night before.

Cheesy Chile and Egg Bake

  • Prep Time 15 min
  • Total 1 hr 5 min
  • Servings 12
  • Ingredients 10
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Ingredients

  • 1 package (12 oz) bulk pork sausage
  • 1 bag (28 oz) frozen O'Brien potatoes with peppers and onions, thawed, drained
  • 1 can (4 oz) Old El Paso™ Chopped Green Chiles, drained
  • 1 package (8 oz) Monterey Jack cheese with jalapeño peppers, shredded (2 cups)
  • 8 eggs
  • 1/2 cup Original Bisquick™ mix
  • 1 1/4 cups milk
  • 1 container (8 oz) sour cream
  • 1 teaspoon salt
  • 1 cup tortilla chips, crushed (1/2 cup)

Instructions

  • Step 
    1
    Heat oven to 350°F. In 10-inch skillet, cook sausage over medium-high heat 8 to 10 minutes, stirring occasionally, until no longer pink; drain.
  • Step 
    2
    In large bowl, stir together sausage, potatoes, chiles and 1 cup of the cheese. Spoon into ungreased 13x9-inch (3-quart) glass baking dish.
  • Step 
    3
    In large bowl, beat eggs, Bisquick mix, milk, sour cream and salt with fork or wire whisk until blended. Pour over potato mixture.
  • Step 
    4
    Bake 35 to 45 minutes or until knife inserted in center comes out clean. Sprinkle with crushed chips and remaining 1 cup cheese. Bake about 5 minutes longer or until cheese is melted.

Nutrition

300 Calories
19g Total Fat
13g Protein
20g Total Carbohydrate
3g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
300
Calories from Fat
170
Total Fat
19g
29%
Saturated Fat
8g
42%
Trans Fat
0g
Cholesterol
180mg
61%
Sodium
560mg
23%
Potassium
290mg
8%
Total Carbohydrate
20g
7%
Dietary Fiber
1g
5%
Sugars
3g
Protein
13g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
6%
6%
Calcium
20%
20%
Iron
6%
6%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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