Mexican Egg Bake

I made this recipe a long time ago, back when this blog was titled “Skinnified”, but  recently made it again with a few changes, so I just wanted to give it an update with some better pictures. It is equally, if not more delicious, and so perfect for hosting brunch for a large group!

Mexican Egg Bake

yield 12 servings

• 1 8oz package Pillsbury seamless creations
• 12 egg whites
• 4 whole eggs
• 1 onion, diced
• 2 bell peppers, chopped
• 1 can green chilies
• 1/4 cup red fat sharp cheddar or goat cheddar cheese, shredded
• 2 oz goat cheese, crumbled
• 1 lb cooked turkey or soy sausage, chopped (I’ve made both and I love it both ways)
• 2 cloves garlic, finely chopped
• 1 tbs ground cumin
• dash chili powder
• salt and pepper to taste
• splash Chalulah
• splash milk (I used 2%)

Directions:

1. Preheat oven to 350. Spray 9×13 pan with nonstick spray.
2. Press Pillsbury dough into sprayed pan and cook about 12-15 minutes until golden.
3. Spray a large pan with nonstick spray. Over medium heat, saute garlic, onion and bell pepper until tender. Season with salt, pepper, cumin and chili powder.
4. When veggies are tender, add in sausage and continue to cook over medium heat for 5 minutes.
5. Whisk together egg whites and eggs. Add a splash of milk and a couple shakes of Chalulah.
6.  Pour veggies and soy sausage on top of cooked dough. Add green chilies and egg mixture.
7. Top with cheeses and bake at 350 for about 45 min or until the center is set.