Overnight Ranchero Egg Bake

• Produce

  • 2 cans (4.5 oz each Old El Paso™ chopped green chiles
  • 1 Cherry tomatoes
  • 1/4 cup Cilantro, fresh
  • 1/4 cup Green onions
  • 1 can Progresso black beans

• Refrigerated

  • 12 Eggs

• Condiments

  • 2 cups Old El Paso™ thick 'n chunky salsa

• Baking & Spices

  • 1/2 tsp Pepper, freshly ground

• Nuts & Seeds

  • 1/2 tsp Cumin, ground

• Bread & Baked Goods

  • 2 cups Croutons, seasoned

• Dairy

  • 1 1/2 cups Cheddar cheese, sharp
  • 1 1/2 cups Milk
  • 1 cup Sour cream

• Other

  • 1 Ring (13 to 14 oz fully cooked turkey smoked sausage, cut into 1/4-inch slices

Found on pillsbury.com

Description

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