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80

Tex-Mex Breakfast Bake

1 Ratings

2 Comments

Prep 20 min
Total 1 hr 15 min
Servings 6

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

Ingredients

1/4

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

1/3

cup sour cream

1/4

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

1/4

cup chopped fresh cilantro

Steps

Hide Images

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 Facts

Serving Size: 1/6 of Recipe

Calories: 430
Calories from Fat: 210

% Daily Value

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;