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Overnight Ranchero Egg Bake

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Overnight Ranchero Egg Bake
  • Prep Time 15 min
  • Total Time 9 hr 0 min
  • Servings 8
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Host a brunch party and feed a crowd easily with this make-ahead Mexican breakfast casserole.

Ingredients

12
eggs
1 1/2
cups milk
1/2
teaspoon ground cumin
1/2
teaspoon freshly ground pepper
2
cups seasoned croutons
1
can (15 oz) Progresso™ black beans, drained, rinsed
2
cans (4.5 oz each) Old El Paso™ chopped green chiles
1
ring (13 to 14 oz) fully cooked turkey smoked sausage, cut into 1/4-inch slices
1 1/2
cups shredded sharp Cheddar cheese (6 oz)
1/4
cup sliced green onions (4 medium)
2
cups Old El Paso™ Thick 'n Chunky salsa
1
cup sour cream
1/4
cup chopped fresh cilantro
Quartered cherry tomatoes, if desired

Directions

  • 1 Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, beat eggs, milk, cumin and pepper with whisk. Stir in croutons, beans, green chiles, sausage and cheese. Pour into baking dish. Cover; refrigerate 8 hours or overnight.
  • 2 Heat oven to 350°F. Uncover baking dish; bake 45 minutes or until set. Sprinkle onions over top. Garnish with salsa, sour cream, cilantro and tomatoes.
Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
460
Daily Value
Total Fat
27g
0%
(
Saturated Fat
13g
0%
)
Sodium
1450mg
0%
Total Carbohydrate
25g
0%
(
Dietary Fiber
2g
0%
)
Protein
27g
Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Starch; 1 1/2 Vegetable; 1 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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