Fiesta Breakfast Bake Recipe

2.5 3 3
Fiesta Breakfast Bake Recipe
Fiesta Breakfast Bake Recipe photo by Taste of Home
Publisher Photo

Fiesta Breakfast Bake Recipe

Read Reviews
2.5 3 3
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min.

Ingredients

  • 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

Directions

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.
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.
Editor's Note: This recipe was tested with Pillsbury Grands biscuits and Pictsweet vegetables.
Originally published as Fiesta Breakfast Bake in Breakfast & Brunch Bookazine 2016, p27

Popular Videos

  • 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.
Editor's Note: This recipe was tested with Pillsbury Grands biscuits and Pictsweet vegetables.
Originally published as Fiesta Breakfast Bake in Breakfast & Brunch Bookazine 2016, p27

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forFiesta Breakfast Bake

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
cheryl User ID: 7276478 284219
Reviewed Feb. 24, 2018

"This looks wonderful, even with substitutions. Note that the test kitchen substituted, and that this was a contest winner. I'd love it if my store carried corn biscuits, though! Of course, normally I wouldn't rate without trying it, but since the other two reviewers panned it without trying it, here's my counter. And, btw, something doesn't make *sense* not since...."

MY REVIEW
GINNIE_L User ID: 6571591 279800
Reviewed Dec. 23, 2017

"Ditto in Illinois. No such items available. Doesn't make since."

MY REVIEW
Maggi User ID: 9297627 279124
Reviewed Dec. 11, 2017

"What is "seasoned vegetable blend"? Never heard of it, and no market in my area has it. Also can't find refrigerated corn biscuits."

Loading Image