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Tex-Mex Breakfast Bake

(19)
  4 reviews
  • 20 min prep time
  • 1 hr 15 min total time
  • 8 ingredients
  • 6 servings
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Biscuit bites flavored with spicy enchilada sauce form the base for this bold breakfast bake.

Bake-Off® Contest 41, 2004
Lynne Milliron
Austin, Texas

Ingredients

1/4
lb. bulk lean breakfast sausage
1
(10-oz.) can Old El Paso™ Red Enchilada Sauce
2 1/2
oz. (1/2 cup) crumbled queso fresco (Mexican cheese) or farmer cheese
1/3
cup sour cream
1/4
cup chopped green onions (4 medium)
1
(16.3-oz.) can Pillsbury™ Grands!™ Flaky Layers Refrigerated Original or Buttermilk Biscuits
5
oz. (1 1/4 cups) shredded Colby-Monterey Jack cheese blend
1/4
cup chopped fresh cilantro

Steps

  • 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.
  • 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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/6 of Recipe
Calories
450
Calories from Fat
230
% Daily Value
Total Fat
25g
38%
Saturated Fat
11g
55%
Cholesterol
40mg
13%
Sodium
1400mg
58%
Total Carbohydrate
41g
14%
Dietary Fiber
2g
8%
Sugars
13g
13%
Protein
15g
15%
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
6%
6%
Calcium
25%
25%
Iron
15%
15%
Exchanges:
2 Starch; 1 Other Carbohydrate; 1 High-Fat Meat; 3 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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