Shelly's Recipe

RANCHERS EGG BAKE

Category: Breakfast Casseroles

1 2/3 cups baking mix
1 tbsp 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 (4.5 oz) can chopped green chiles, drained
1 cup shredded Mexican 4-cheese blend

Heat oven to 450. Generously grease bottom and sides of 13x9-inch (3-quart) glass baking dish with shortening or cooking spray. In small bowl, stir baking 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. 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. Serves 8