Fiesta Breakfast Bake Recipe
Fiesta Breakfast Bake Recipe photo by Taste of Home
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Fiesta Breakfast Bake Recipe

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I get a kick out of making breakfast for a crowd when I have weekend guests, and my family also loves breakfast for dinner. I created this dish by combining my family's favorite southwest flavors in an all-in-one-pan recipe.—Whitney Gilbert, Smithville, Missouri
TOTAL TIME: Prep: 15 min. Bake: 35 min.
MAKES:8 servings
TOTAL TIME: Prep: 15 min. Bake: 35 min.
MAKES: 8 servings


  • 1 tube (16.3 ounces) refrigerated corn biscuits
  • 3 cups frozen seasoning blend vegetables (about 14 ounces)
  • 1-1/2 cups shredded Monterey Jack cheese
  • 8 large eggs
  • 3/4 cup 2% milk
  • 1/8 teaspoon cayenne pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon ground cumin
  • 1/2 cup salsa
  • Fresh cilantro leaves
  • Additional salsa


  1. Preheat oven to 350°. Cut biscuits into quarters; arrange evenly in a greased 13x9-in. baking dish. Layer with vegetables and shredded cheese. Whisk together eggs, milk and seasonings; pour evenly over layers. Top with salsa.
  2. Bake, uncovered, until casserole is browned and middle set, 35-45 minutes. Let stand 10 minutes before serving. Top servings with fresh cilantro leaves and additional salsa. Yield: 8 servings.
Originally published as Fiesta Breakfast Bake in Breakfast & Brunch Bookazine 2016, p27

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