Tex-Mex Breakfast Bake

Biscuit bites flavored with spicy enchilada sauce form the base for this bold breakfast bake.

–

Save & Share

Servings 6

false

( 18 ) Ratings

18 Ratings

5 Stars 16%

4 Stars

3 Stars

2 Stars

1 Stars

Member Reviews ( 3 )

c76111bd-b8f5-4899-8fe0-776382f6a43e

Bake-Off® Contest 41, 2004

Lynne Milliron

Austin, Texas

ingredients 8
Prep Time 20 min
Total Time 1 hr 15 min

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

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

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.