RANCHER'S EGG BAKE

Rancher's Egg Bake image

Add a little pep to your egg bake by using taco seasoning mix, chiles and Mexican cheese.

Provided by Betty Crocker Kitchens

Categories Breakfast

Time 2h20m

Yield 8

Number Of Ingredients 8

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Ingredients

1 2/3 cups Original Bisquick™ mix
1 tablespoon Old El Paso™ taco seasoning mix (from 1-oz package)
1/3 cup milk
8 eggs, slightly beaten
3 cups milk
1/2 cup chopped drained roasted red bell peppers (from 7-oz jar)
1 can (4.5 oz) Old El Paso™ chopped green chiles, drained
1 cup shredded Mexican 4-cheese blend (4 oz)

Steps:

Heat oven to 450°F. Generously grease bottom and sides of 13x9-inch (3-quart) glass baking dish with shortening or cooking spray. In small bowl, stir Bisquick mix, taco seasoning mix and 1/3 cup milk until soft dough forms. Pat dough in bottom of baking dish. Bake 8 minutes. Cool 30 minutes.
Heat oven to 350°F. In medium bowl, beat eggs, 3 cups milk, the roasted peppers and chiles with wire whisk or fork until blended. Pour over cooled crust.
Cover with foil; bake 30 minutes. Uncover; bake 40 to 50 minutes longer or until knife inserted in center comes out clean. Sprinkle with cheese. Let stand 10 minutes before cutting.

Nutrition Facts : Calories 300, Carbohydrate 24 g, Cholesterol 235 mg, Fat 1 1/2, Fiber 1 g, Protein 15 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 840 mg, Sugar 9 g, TransFat 1 g