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Tex-Mex Breakfast Bake

Tex-Mex Breakfast Bake
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Biscuit bites flavored with spicy enchilada sauce form the base for this bold breakfast bake.

Prep Time:
20 Min
Total Time:
1 Hr 15 Min
Makes:
6 servings
Pillsbury Bake-Off
Lynne Milliron
Austin, TX
Bake-Off® Contest 41, 2004
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INGREDIENTS
1/4lb. bulk lean breakfast sausage
1(10-oz.) can Old El Paso® Red Enchilada Sauce
2 1/2oz. (1/2 cup) crumbled queso fresco (Mexican cheese) or farmer cheese
1/3cup sour cream
1/4cup chopped green onions (4 medium)
1(16.3-oz.) can Pillsbury® Grands!® Flaky Layers Refrigerated Original or Buttermilk Biscuits
5oz. (1 1/4 cups) shredded Colby-Monterey Jack cheese blend
1/4cup chopped fresh cilantro
DIRECTIONS
1.Heat oven to 350°F. Spray 8x8- or 11x7-inch (2-quart) glass baking dish with cooking spray. In 10-inch skillet, cook sausage over medium-high heat, stirring frequently, until no longer pink.
2.Meanwhile, in small bowl, mix 1/4 cup of the enchilada sauce, the queso fresco, sour cream and onions; set aside. Pour remaining enchilada sauce into medium bowl. Separate dough into 8 biscuits; cut each into 8 pieces. Gently stir dough pieces into enchilada sauce to coat. Spoon mixture into sprayed dish; spread evenly.
3.Drain sausage on paper towels. Sprinkle sausage evenly on top of biscuit pieces. Spread sour cream mixture evenly over top.
4.Bake at 350°F. for 30 to 35 minutes or until center is set and edges are deep golden brown. Remove from oven. Sprinkle Colby-Monterey Jack cheese over top.
5.Return to oven; bake an additional 10 minutes or until cheese is bubbly. Sprinkle with cilantro. Let stand 5 minutes before serving. Cut into squares.
High Altitude (3500-6500 ft)  Use 11x7-inch (2-quart) glass baking dish. Bake at 375°F. for 45 to 50 minutes. Sprinkle Colby-Monterey Jack cheese over top; bake an additional 5 minutes.
High Altitude (3500-6500 ft)

Use 11x7-inch (2-quart) glass baking dish. Bake at 375°F. for 45 to 50 minutes. Sprinkle Colby-Monterey Jack cheese over top; bake an additional 5 minutes.

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