Rancher's Egg Bake

Add a little pep to your egg bake by using taco seasoning mix, chiles and Mexican cheese. For a special touch, garnish this cheesy southwestern-style egg bake with sour cream, cherry tomato quarters and avocado slices, then sprinkle a little taco seasoning mix over the sour cream.


8 servings


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


Preheat oven to 450°F (232°C). Generously grease bottom and sides of 13 x 9-inch (3-quart) glass baking dish with Pan Release 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.

Reduce oven temperature to 350°F (177°C). 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.

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