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Tex-Mex Breakfast Bake

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Tex-Mex Breakfast Bake
  • Prep 20 min
  • Total 1 hr 15 min
  • Ingredients 8
  • Servings 6
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Biscuit bites flavored with spicy enchilada sauce form the base for this bold breakfast bake.
Updated Oct 4, 2016
Bake-Off® Contest 41, 2004
Bake-Off® Contest 41, 2004
Lynne Milliron
Austin, Texas

Ingredients

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.

Nutrition Information

430 Calories, 23g Total Fat, 16g Protein, 40g Total Carbohydrate, 9g Sugars

Nutrition Facts

Serving Size: 1/6 of Recipe
Calories
430
Calories from Fat
210
Total Fat
23g
35%
Saturated Fat
12g
58%
Trans Fat
0g
Cholesterol
45mg
16%
Sodium
1170mg
49%
Potassium
100mg
3%
Total Carbohydrate
40g
13%
Dietary Fiber
0g
0%
Sugars
9g
Protein
16g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
0%
0%
Calcium
25%
25%
Iron
10%
10%
Exchanges:
1/2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 1 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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