Tex-Mex Breakfast Bake

(19)
  4 reviews

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

Directions

  1. 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. 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. 3 Drain sausage on paper towels. Sprinkle sausage evenly on top of biscuit pieces. Spread sour cream mixture evenly over top.
  4. 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. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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