Bisquick - (Page 19) breakfasts & brunches Overnight Egg and Sausage Bake Prep Time: 25 Minutes Start to Finish: 9 Hours 25 Minutes Servings: 6 High Altitude (3500-6500 ft): Decrease Bisquick mix to 2⁄3 cup. Bake about 1 hour 15 minutes. Nutrition Information Per Serving: 1 Serving: Calories 510 (Calories from Fat 320); Total Fat 36g (Saturated Fat 13g; Trans Fat 0.5g); Cholesterol 300mg; Sodium 1080mg; Total Carbohydrate 17g (Dietary Fiber 0g; Sugars 7g); Protein 29g % Daily value: Vitamin A 15%; Vitamin C 0%; Calcium 30%; Iron 15% exchanges: 1/2 Starch, 1/2 Other Carbohydrate, 4 Medium-Fat Meat, 3 Fat Carbohydrate Choices: 1 1 1 1 2 2 1 6 lb bulk chorizo or pork sausage cup Original Bisquick® mix cup shredded pepper Jack cheese (4 oz) cups milk teaspoons chopped fresh cilantro teaspoon ground mustard eggs, slightly beaten Old El Paso® Thick ‘n Chunky salsa, if desired Tips » 1. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In 10-inch 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 350°F. Bake uncovered 50 to 60 minutes or until knife inserted in center comes out clean. Serve with salsa. Serve-wIth This breakfast bake is perfect for overnight house guests. Serve with purchased raspberry muffins and fresh orange juice. SuBStItutIoN Try substituting 1 cup shredded Mexicanstyle taco-flavored cheese for the pepper Jack cheese; don’t forget the salsa. Betty Crocker Most Requested RecipesTM 19
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