Make Ahead, Quick Fix
Ranchero Egg Bake
Prep Time: 15 Minutes Start to Finish: 9 Hours 8 servings
- 12 eggs
- 1½ cups milk
- ½ teaspoon ground cumin
- ½ teaspoon freshly ground pepper
- 2 cups seasoned croutons
- 1 can (15 oz) black beans, drained, rinsed
- 2 cans (4.5 oz each) chopped green chiles
- 1 ring (13 to 14 oz) fully cooked turkey smoked sausage, cut into ¼-inch slices
- 1½ cups shredded sharp Cheddar cheese (6 oz)
- ¼ cup sliced green onions (4 medium)
- 1 cup sour cream
- ¼ cup chopped fresh cilantro
- ¾ cup quartered cherry tomatoes
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, 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 sour cream, cilantro and tomatoes.
1 Serving: Calories 450; Total Fat 28g (Saturated Fat 12g, Trans Fat 1g); Cholesterol 345mg; Sodium 1030mg; Total Carbohydrate 22g (Dietary Fiber 4g); Protein 27g Exchanges: 1 Starch, ½ Other Carbohydrate, 1½ Lean Meat, 1½ Medium-Fat Meat, ½ High-Fat Meat, 2½ Fat Carbohydrate Choices: 1½
Festive Touch If you like, serve salsa on the side, for an extra layer of flavor.
Make Ahead
Mexican Breakfast Casserole
Prep Time: 20 Minutes Start to Finish: 1 Hour 10 Minutes 12 servings
- 1 bag (20 oz) refrigerated shredded hash brown potatoes
- 1 package (1 oz) taco seasoning mix
- 1 lb bulk turkey or pork breakfast sausage
- 1 medium onion, chopped (½ cup)
- 12 eggs
- 2 cups shredded Cheddar cheese (8 oz)
- ¼ cup milk
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1½ cups chunky-style salsa
1 Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish or 3-quart casserole with cooking spray.
2 In large bowl, toss potatoes and 1 tablespoon of the taco seasoning mix until evenly coated. Pat in baking dish.
3 Spray 10-inch skillet with cooking spray. Add the sausage and onion; cook over medium-high heat 5 to 7 minutes, stirring occasionally, until sausage is no longer pink. Drain.
4 In same large bowl, beat eggs, cheese, milk, salt, pepper and remaining taco seasoning mix with whisk until well blended. Stir in sausage mixture and salsa. Carefully pour over potatoes in baking dish.
5 Bake uncovered about 40 minutes or until eggs are set in center. Let stand 10 minutes before serving.
1 Serving: Calories 280; Total Fat 16g (Saturated Fat 7g, Trans Fat 0g); Cholesterol 240mg; Sodium 980mg; Total Carbohydrate 15g (Dietary Fiber 1g); Protein 21g Exchanges: ½ Starch, ½ Low-Fat Milk, 2 Lean Meat, 1½ Fat Carbohydrate Choices: 1
Make-Ahead Magic You can assemble the Mexican Breakfast Casserole, right, as directed the night before; cover and refrigerate. In the morning, simply uncover and pop it in the oven. You may need to add an extra 5 to 10 minutes to the bake time.
