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sausage baking mix shredded Monterey Jack pepper cheese milk cilantro ground mustard eggs chunky salsa
Viewed: 42 - Published at: 4 years agoIngredients
- 1 lb bulk chorizo sausage or 1 lb pork sausage
- 1 cup original Bisquick baking mix
- 1 cup shredded monterey jack pepper cheese (4 0z)
- 2 cups milk
- 2 teaspoons chopped cilantro
- 1 teaspoon ground mustard
- 6 eggs, slightly beaten
- old el paso thick 'n chunky salsa, if desired
Method
- Spray 8-inch square (2 quart) glass baking dish with cooking spray. Cook sausage over medium high heat 5 to 7 minutes, stirring occasionally, until no longer pink; drain.
- 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.
- AHeat over to 350°F Bake uncovered 50 to 60 minutes or until knife inserted in center comes out clean. Serve with salsa.
- Makes 6 servings.
