"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Tex-Mex Breakfast Bake Recipe

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This recipe for Tex-Mex Breakfast Bake, by , is from The Ashcroft Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Thomas Ashcroft
Added: Friday, June 1, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1/4 pound lean breakfast sausage, bulk
1 oz can Old El Paso Red Enchilada Sauce, divided
2 1/2 oz (1/2 cup) queso fresco(Mexian cheese) or farmer cheese, crumbled
1/2 cup sour cream
1/4 cup green onions(4 medium), chopped
1 16oz can Pilsbury Grands Flaky Layers Refigrated Originial /Buttermilk Biscuits
5 oz (1 1/4 cups) Colby-Monterey Jack Cheese Blend, shredded
1/4 cup fresh cilantro, chopped

Directions:
Directions:
1. Heat oven to 350 degrees. Spray 8-inch-by-8-inch or 11-inch-by-7-inch(2 quart) glass baking dish with cooking spray. In a 10-inch skillet, cook sausage over medium high heat, stirring frequently until no longer pink.
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 piece. Gently stir dough pieces into enchilada sauce to coat. Spoon mixture into sprayed dish; spread evenly.

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

3. Bake at 350 degrees for 30 to 35 minutes or until center is set and edges

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 to 35 minutes
Personal Notes:
Personal Notes:
This comes from "Cooking Light" Cookbook.

 

 

 

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