Throw this make-ahead egg and sausage bake together the night before so it’s ready to go in the oven for breakfast the next morning.
Overnight Southwestern Egg and Sausage Bake
- Prep Time 20 min
- Total 9 hr 20 min
- Ingredients 6
- Servings 6
Ingredients
- 1 lb bulk pork sausage
- 6 eggs, slightly beaten
- 3/4 cup baking mix
- 1 can (4 oz) Old El Paso™ Chopped Green Chiles
- 1 cup shredded pepper Jack cheese (4 oz)
- 1 cup milk
Instructions
-
Step1Spray 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.
![]()
-
Step2In large bowl, mix eggs, baking mix, chiles, cheese and milk. Stir in cooked sausage; pour into baking dish. Cover; refrigerate at least 8 hours but no longer than 24 hours.
![]()
-
Step3Heat oven to 350°F. Bake uncovered 50 to 55 minutes, or until knife inserted in center comes out clean and edges are deep golden brown. Cool 10 minutes before serving.
Nutrition
350
Calories
24g
Total Fat
19g
Protein
13g
Total Carbohydrate
3g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 350
- Calories from Fat
- 220
- Total Fat
- 24g
- 38%
- Saturated Fat
- 10g
- 48%
- Trans Fat
- 1g
- Cholesterol
- 240mg
- 79%
- Sodium
- 780mg
- 32%
- Potassium
- 240mg
- 7%
- Total Carbohydrate
- 13g
- 4%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 3g
- Protein
- 19g
% Daily Value*:
- Vitamin A
- 15%
- 15%
- Vitamin C
- 6%
- 6%
- Calcium
- 20%
- 20%
- Iron
- 10%
- 10%
Exchanges:
0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 1 1/2 High-Fat Meat; 2 Fat;Carbohydrate Choice
1Tips from the
Pillsbury Kitchens
{{tipItemHeadingFormat.replace('{0}',props.index + 1)}}
© 2025 ®/TM General Mills All Rights Reserved