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Fiesta Breakfast Bake

Total Time

Prep: 15 min. Bake: 35 min.

Makes

8 servings

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 southwestern flavors in an all-in-one-pan recipe.—Whitney Gilbert, Smithville, Missouri
Fiesta Breakfast Bake Recipe photo by Taste of Home

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

  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 is set, 35-45 minutes. Let stand 10 minutes before serving. Top servings with fresh cilantro leaves and additional salsa.
Editor's Note: This recipe was tested with Pillsbury Grands biscuits and Pictsweet vegetables.

Nutrition Facts

1 piece: 349 calories, 18g fat (8g saturated fat), 207mg cholesterol, 823mg sodium, 32g carbohydrate (8g sugars, 2g fiber), 15g protein.

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