Tex-Mex Breakfast Bake

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
  • ingredients 8
  • servings 6

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
  • 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
    25%
    (Saturated Fat
    11g,
    11%
    ),
    Cholesterol
    40mg
    40%;
    Sodium
    1400mg
    1400%;
    Total Carbohydrate
    41g
    41%
    (Dietary Fiber
    2g
    2%
      Sugars
    13g
    13%
    ),
    Protein
    15g
    15%
    ;
    % Daily Value*:
    Vitamin A
    15%;
    Vitamin C
    6%;
    Calcium
    25%;
    Iron
    15%;
    Exchanges:
    2 Starch; 1 Other Carbohydrate; 1 High-Fat Meat; 3 Fat;
    Carbohydrate Choices:
    3
    *Percent Daily Values are based on a 2,000 calorie diet.
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