Monday, June 26, 2006

Overnight Egg and Sauage Bake

I took a biscuit recipe and modified it somewhat so it would be less spicy but still have flavor. This is started the night before so it makes a great breakfast or brunch meal for guests.

1 cup biscuit mix
1 cup shredded Cheddar
2 cups milk
2 teaspoon fresh cilantro, chopped
1 teaspoon ground mustard
6 eggs, slightly beatened
1 pound beef chorizo, cooked and drained
1 clove a garlic, minced

Cook the chorizo and garlic until cooked and let cool and drain.

Spray a 2 - quart casserole with cooking spray. Stir together all ingredients in a large bowl. Pour into casserole. Cover and refrigerate at least 8 hours but not longer than 24 hours.

Heat oven to 350 F and bake uncovered for one hour or until knife inserted comes out clean.

Serve with salsa.

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