Tex-Mex Breakfast Bake Recipe
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Category: |
Category: |
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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
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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 |
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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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