Cheesy Chile And Egg Bake Recipe

Ingredients

1

package (12 oz) bulk pork sausage

1

bag (28 oz) frozen O’Brien potatoes with peppers and onions, thawed, drained

1

can (4.5 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)

Preparation

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.

In large bowl, stir together sausage, potatoes, chiles and 1 cup of the cheese. Spoon into ungreased 13x9-inch (3-quart) glass baking dish.

In large bowl, beat eggs, Bisquick mix, milk, sour cream and salt with fork or wire whisk until blended. Pour over potato mixture.

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.

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