Tex-Mex Breakfast Bake

  5 reviews
  • 20 min prep time
  • 1 hr 15 min total time
  • 8 ingredients
  • 6 servings


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


  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.




Nutrition Information

Recipe Step Photos

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